If there’s one cookie that captures the cozy essence of a southern kitchen, it’s the butter pecan cookie. There’s just something about that warm, nutty flavor paired with sweet, buttery dough that feels like a hug in dessert form. Whether you’re making a batch for the holidays, a weekend treat, or just because—it’s hard to go wrong with these soft and chewy Butter Pecan Cookies.
I’ve been baking these cookies for years, and every time I pull a tray out of the oven, the smell alone brings my family running. They’re golden on the edges, soft in the middle, and filled with crunchy toasted pecans. And if you’re a chocolate lover (like me!), a handful of semi-sweet chocolate chips turns them into something extra special.
These cookies are easy enough for beginners but taste like they came straight from a bakery. Let’s get into the details so you can bake up a batch of your own!
Why You’ll Love These Butter Pecan Cookies
Soft and chewy texture with crispy edges
Toasty pecan flavor in every bite
Simple ingredients you likely already have on hand
Optional chocolate chips for an indulgent twist
Perfect for gifting, holiday cookie trays, or an afternoon snack
Ingredients You’ll Need
Let’s start by gathering everything you need to make these buttery bites of heaven.
For the cookie dough:
1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Mix-ins:
1 cup chopped pecans (plus extra for topping)
Optional: 1/2 cup semi-sweet chocolate chips
Tip: Toasting the pecans in a dry skillet for a few minutes before adding them to the dough really brings out their flavor. Totally worth the extra step!
STEP 1: Cream the Butter and Sugars
Start by creaming the butter, granulated sugar, and brown sugar together in a large mixing bowl. You want the mixture to be light and fluffy, which usually takes about 2 to 3 minutes with an electric mixer. This is the base of your dough, so take your time here—it sets the tone for the whole cookie!
Add the eggs one at a time, beating well after each one. Then stir in the vanilla extract. At this point, the mixture should look silky and smooth.
STEP 2: Combine Dry Ingredients
In a separate bowl, whisk together your flour, baking soda, and salt. Slowly add this dry mixture into your wet mixture. You don’t want to overmix here—just stir until everything is combined. Overmixing can make your cookies tough, and we’re going for soft and tender!
STEP 3: Fold in the Pecans (and Chocolate, If You Like)
Here’s where things start getting good. Fold in the chopped pecans and, if you’re using them, the chocolate chips. They should be evenly distributed throughout the dough.
At this point, I highly recommend chilling the dough in the fridge for about 15 to 30 minutes. It’s not 100% mandatory, but it really helps the flavors meld together and keeps the cookies from spreading too much while they bake. You’ll thank yourself later.
Baking, Tips & Variations
Now that we’ve mixed up the perfect dough, it’s time to get these delicious Butter Pecan Cookies into the oven! This is the part where your kitchen starts to smell absolutely incredible—the rich butter, warm vanilla, and toasted pecans come together in a way that’s pure magic. If you’ve chilled your dough, you’re already ahead of the game. Now let’s shape, bake, and talk about how to make these cookies fit your personal flavor style.
STEP 4: Shape the Cookies
Go ahead and preheat your oven to 375°F (190°C). This temperature is just right for creating a soft center while allowing the edges to get that golden-brown crispiness.
Line a baking sheet with parchment paper or a silicone baking mat. These prevent sticking and help the cookies bake more evenly.
Using a tablespoon or cookie scoop, portion out balls of dough and place them on the sheet about 2 inches apart. These cookies will spread a bit, so give them room to breathe. For an extra bit of visual appeal, press a few chopped pecans into the tops of each dough ball. If you’re adding chocolate chips, a couple on top makes them look bakery-worthy.
STEP 5: Bake the Cookies
Pop the tray in the oven and bake the cookies for 10 to 12 minutes. You’ll know they’re ready when the edges are lightly golden and the centers still look slightly underbaked—that’s the secret to keeping them chewy! The residual heat will finish cooking them as they cool.
Once out of the oven, let the cookies sit on the baking sheet for about 5 minutes before transferring them to a wire rack. This short wait allows them to firm up just enough so they don’t fall apart when you move them. Once cooled completely, they’re ready to devour (or store—if they make it that long).
Tips for Perfect Butter Pecan Cookies
Toast the Pecans: Don’t skip this if you have a few extra minutes. Lightly toasting the pecans in a skillet over medium heat enhances their nutty flavor and adds that deep, roasted note we all love.
Don’t Overmix the Dough: Once you add the flour, stir only until combined. Overworking the dough can make the cookies too dense.
Chill the Dough: This helps prevent the cookies from spreading too thin and intensifies the flavor. Even just 15 minutes in the fridge makes a difference.
Use Room Temperature Ingredients: Softened butter and room temp eggs blend more smoothly and help your cookies bake evenly.
Make Ahead Friendly: You can make the dough in advance and store it in the fridge for up to 2 days or freeze it for longer storage. Just scoop, freeze on a baking sheet, and store the dough balls in a zip-top bag.
Delicious Variations to Try
One of the best things about this butter pecan cookie recipe is how flexible it is. Here are a few fun ways to make it your own:
Chocolate Chip Twist: Add 1/2 cup of semi-sweet or dark chocolate chips. The bitterness of the chocolate balances the sweetness of the dough perfectly.
White Chocolate & Cranberry: Swap out the regular chocolate chips for white chocolate and throw in a handful of dried cranberries for a sweet-tart holiday version.
Maple Infusion: Replace half the granulated sugar with maple sugar or add 1/2 teaspoon of maple extract along with the vanilla for a warm, fall-inspired flavor.
Coconut Crunch: Mix in 1/4 cup of sweetened shredded coconut for added texture and a little tropical vibe.
Sea Salt Finish: Sprinkle a tiny pinch of flaky sea salt on top of each cookie before baking. It highlights the sweet and nutty notes and adds a touch of elegance.
FAQs & Final Thoughts
Before we wrap things up, let’s go over some of the most common questions that pop up when baking Butter Pecan Cookies. Whether it’s your first time making them or you’ve baked them dozens of times, these quick tips and answers can make your cookie-baking experience even better.
Frequently Asked Questions
1. Do I have to toast the pecans before adding them to the dough?
No, it’s not required—but it’s highly recommended. Toasting the pecans adds a deeper, richer flavor that enhances the overall cookie. You can do this by placing them in a dry skillet over medium heat for 3–5 minutes, stirring frequently until they’re fragrant.
2. Can I make the dough ahead of time?
Absolutely. You can refrigerate the dough for up to 48 hours. Just be sure to let it sit at room temperature for about 10–15 minutes before scooping and baking so it’s easier to work with.
3. Can I freeze the dough or baked cookies?
Yes to both! To freeze the dough, scoop it into balls and place them on a baking sheet to freeze individually. Once solid, transfer to a zip-top freezer bag and freeze for up to 3 months. Bake straight from frozen—just add 1–2 extra minutes to the bake time. Baked cookies can also be frozen in an airtight container for up to 2 months.
4. What if I don’t have brown sugar?
Brown sugar adds moisture and a bit of molasses flavor, but in a pinch, you can use all granulated sugar. The texture may be slightly different—less chewy and more crisp—but they’ll still be delicious.
5. Can I use salted butter instead of unsalted?
You can, but make sure to reduce the added salt in the recipe by about half. Keep in mind that different brands of salted butter have varying salt levels, so your results may vary slightly.
6. Why are my cookies spreading too much?
If your cookies are spreading too thin, the butter may have been too soft or the dough may not have been chilled long enough. Try chilling the dough for at least 30 minutes next time to help control spreading.
7. Can I make these cookies gluten-free?
Yes, just substitute the all-purpose flour with a 1:1 gluten-free flour blend that includes xanthan gum. Texture might vary a bit, but the flavor will still shine through.
Final Thoughts
There’s a reason these Butter Pecan Cookies have earned a permanent place in my baking rotation—they’re classic, cozy, and just the right mix of sweet and nutty. Whether you enjoy them straight out of the oven or tuck them away for an afternoon treat, they never fail to bring a bit of comfort and joy to the day.
I love how easy it is to customize this recipe depending on the season or your cravings. Add chocolate chips for a richer version, swap in maple extract for fall vibes, or keep it simple and let the toasted pecans be the star. However you make them, they’re bound to disappear quickly.
If you give this recipe a try, I’d love to hear how it turned out for you! Did you stick with the classic version or try a fun variation? Drop a comment below and let’s swap baking stories. Happy baking!
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Butter Pecan Cookies
Description
These Butter Pecan Cookies are soft, chewy, and full of rich, nutty flavor. With a blend of brown sugar and vanilla, the dough forms a delicious base that complements the toasted crunch of pecans perfectly. Optional chocolate chips can add a touch of indulgence for those who love a sweet contrast.
Ingredients
For the Cookie Dough:
1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Mix-Ins:
1 cup chopped pecans (plus extra for sprinkling on top)
Optional: 1/2 cup semi-sweet chocolate chips
Instructions
Step 1: Cream the Butter and Sugars
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Step 2: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Step 3: Fold in the Pecans
Stir in the chopped pecans and chocolate chips if using. Mix until they are evenly distributed throughout the dough. For a better texture and easier handling, chill the dough in the refrigerator for 15 to 30 minutes.
Step 4: Shape the Cookies
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat. Scoop tablespoon-sized portions of dough onto the sheet, spacing them about 2 inches apart. Gently press a few extra pecan pieces into the tops of each dough ball for decoration if desired.
Step 5: Bake the Cookies
Bake for 10 to 12 minutes, or until the edges are golden brown and the centers are just set. Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
Chilling the dough helps prevent the cookies from spreading too much while baking and enhances their flavor. Toasting the pecans beforehand can also deepen their nutty flavor, adding even more richness to the cookies. These cookies store well in an airtight container at room temperature for up to five days.
