Butter Pecan Cookies

Butter pecan cookies are pure comfort food magic – soft, chewy centers with crispy golden edges and chunks of toasted pecans in every single bite! These cookies combine rich buttery flavor with the warm, nutty crunch of perfectly toasted pecans, creating a treat that disappears faster than you can say “just one more.”

Love More Cookies? Try My Brown Butter Snickerdoodle Cookies or this Peanut Butter Chocolate Chip Cookies next.

Why You’ll Love This Recipe

That incredible flavor combination – the rich, creamy butter pairs beautifully with the toasted pecans, creating this amazing nutty-sweet harmony that’s pure comfort in cookie form. The texture is absolutely perfect too – soft and chewy in the middle with those lovely crispy edges that everyone fights over. Plus, they’re surprisingly simple to make with ingredients you probably already have in your pantry.

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Ingredient List

For the Cookies:

• 1½ cups chopped pecans (195 g)
• 1 cup (16 Tbsp / 226 g) unsalted butter, softened to room temperature
• ½ cup (100 g) granulated sugar
• 1 cup (200 g) packed dark or light brown sugar (I prefer dark for extra richness!)
• 2 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 2½ cups (313 g) all-purpose flour (spooned & leveled)
• 1 teaspoon cornstarch
• 1 teaspoon baking soda
• ½ teaspoon salt

Optional (but highly recommended!):

• ⅓ cup (67 g) granulated sugar, for rolling
• A pinch of sea salt, for sprinkling

Easy Substitutions: Last month I couldn’t find pecans anywhere so I used walnuts – worked great! My pantry only had light brown sugar once and the cookies were still delicious, just not as rich.

Why These Ingredients Work

The toasted pecans changed everything for me – I used to toss raw pecans straight into cookie dough and wondered why they tasted bland. Fifteen minutes in the oven transforms them into these nutty, aromatic gems that make your whole kitchen smell like heaven. Brown sugar keeps these cookies soft for days (if they last that long) while the white sugar gives those crispy edges I love. That sneaky tablespoon of cornstarch? My grandmother’s trick that makes cookies stay tender instead of turning into hockey pucks.

Essential Tools and Equipment

Don’t stress if you don’t have fancy equipment – I made my first batch with a hand mixer from 1995 and a wooden spoon! You need mixing bowls, something to beat the butter (hand mixer or wooden spoon work), measuring cups, baking sheets, and parchment paper. Cookie scoops make life easier but a regular spoon works fine. The only thing you really need is patience for that chilling step.

How To Make Butter Pecan Cookies

Step 1: Toast the Pecans

Heat your oven to 300°F and spread pecans on a baking sheet lined with parchment. Bake for 15 minutes but stir them twice so they don’t burn on one side. My kitchen timer broke last year so I set my phone for 5-minute intervals. When they smell amazing and look darker, turn off the oven but leave them inside to finish.

Step 2: Make the Cookie Dough Base

Dump that softened butter in a big bowl and beat it with your mixer for about a minute until smooth. Add both sugars and keep beating for 3-4 minutes until fluffy. This part always reminds me of making frosting – the mixture gets lighter in color and doubles in size.

Step 3: Add Wet Ingredients

Crack in those eggs one by one, then pour in the vanilla. I always forget to scrape the bowl sides until I see streaks of unmixed butter – don’t be like me! Scrape as you go.

Step 4: Combine Dry Ingredients

Grab another bowl and whisk together flour, cornstarch, baking soda, and salt. I used to dump everything straight into the wet ingredients but ended up with lumpy cookies. Whisking first takes thirty seconds and prevents disasters.

Step 5: Bring It All Together

Turn your mixer to low and slowly add the flour mixture to the butter mixture. Stop as soon as everything looks combined – the dough will be thick and sticky. Fold in those beautiful toasted pecans gently, either with the mixer on low for just a few seconds or by hand with a wooden spoon.

Step 6: The Crucial Chill

Wrap this dough tight with plastic wrap and stick it in the fridge for at least 3 hours. I know it’s torture to wait, but I learned this lesson the hard way when my cookies spread into one giant pancake. You can leave it up to 3 days if you want to get ahead.

Step 7: Bake to Perfection

Heat the oven to 350°F while your dough comes to room temperature slightly – about 20 minutes if it’s been chilling overnight. Scoop tablespoon-sized portions and roll them into balls. Rolling them in sugar makes them sparkly but skip it if you’re in a hurry.

Step 8: The Final Bake

Space cookies 2 inches apart on parchment-lined baking sheets and bake for 11-12 minutes until edges are golden. If they puff up too much right out of the oven, press them gently with a spoon back. Let them cool on the baking sheet for 5 minutes before moving to a cooling rack or they’ll fall apart.

You Must Know

Critical Alert: Skip the chilling and your cookies will spread into flat pancakes. I’ve done this twice when I was impatient and both times were disasters that ended up in the trash.

Personal Secret: I make my dough the night before big family gatherings because the flavors meld together beautifully overnight, plus I’m not stressed trying to bake cookies while hosting dinner!

Pro Tips & Cooking Hacks

After burning my first batch (and crying actual tears), I learned oven hot spots are real. Now I rotate my baking sheets halfway through and never trust my oven timer completely. The sugar rolling step seemed silly until I tried it – those sparkly cookies look bakery-professional and taste even better. Room temperature butter should dent when you press it but not leave your finger greasy. Cold eggs straight from the fridge make lumpy dough, so I plunk mine in warm water while I measure everything else.

Flavor Variations & Suggestions

My cousin Sarah adds a splash of bourbon to hers (just replace one teaspoon of vanilla) and they’re incredible for adult gatherings. During Christmas, I throw in some cinnamon and a tiny pinch of cardamom that reminds me of my childhood holiday mornings. Mini chocolate chips work beautifully if you’re feeling indulgent – my kids prefer this version but don’t tell them I said that. Maple extract instead of vanilla creates this amazing fall flavor that pairs perfectly with apple cider.

Make-Ahead Options

This dough is perfect for busy weeks! Make it up to 3 days ahead and keep it covered in the fridge. You can also portion it into balls, freeze them on a baking sheet, then toss them in a freezer bag for up to 3 months. Bake them straight from frozen but add an extra minute. Already baked cookies freeze great too – I do this after Halloween when I’ve made too many treats.

Recipe Notes & Baker’s Tips

That cornstarch isn’t optional – I learned this the hard way when I ran out and substituted flour instead. The cookies turned out dense and cake-like instead of soft and chewy. When my kitchen gets hot in summer, I sometimes chill the dough for four hours instead of three because butter melts faster. The dough should feel firm but not rock-hard when you’re ready to scoop. If it’s too stiff after refrigerating overnight, let it sit on the counter for twenty minutes.

Serving Suggestions

These cookies are dangerous with coffee – I’ve eaten way too many during morning meetings because they pair so perfectly. My kids love them crumbled over vanilla ice cream for an easy dessert that looks fancy. They’re my go-to gift for new neighbors, teacher appreciation weeks, and those times when you need to apologize for something (they work every time). Pack them in mason jars with ribbon for the cutest hostess gifts that actually get eaten instead of sitting on a counter.

How to Store Your Butter Pecan Cookies

Keep finished cookies in an airtight container at room temperature for up to a week. Mine never last that long because my family devours them. For longer storage, freeze baked cookies in a freezer container for up to 3 months – layer them between parchment so they don’t stick. Day-old cookies can be refreshed in a 300°F oven for 2-3 minutes. The unbaked dough keeps in the fridge for 3 days or freezer as mentioned above.

Allergy Information

Contains: Eggs, dairy (butter), gluten (flour), tree nuts (pecans)

Alternatives: I’ve tried vegan butter instead of regular butter and it works fine. For gluten-free, Bob’s Red Mill 1:1 flour blend works but the texture is slightly different. If you need nut-free, sunflower seeds add crunch or just leave them out completely.

Questions I Get Asked A Lot

Can I use salted butter instead of unsalted?

Sure! Just use ¼ teaspoon salt instead of ½ teaspoon. I prefer unsalted because I can control exactly how salty they get.

My cookies are spreading too much – what went wrong?

This happened to me twice before I learned my lesson! Either your dough wasn’t cold enough or your butter was too warm. The dough should feel firm when you scoop it, not soft or sticky.

Can I make these without the cornstarch?

I tried this once when I ran out and regretted it immediately! The cookies turned dense instead of tender. You can substitute the same amount of flour, but they won’t be nearly as soft.

Why do I need to toast the pecans?

The first time I made these, I skipped this step because I was in a hurry. Big mistake! Raw pecans taste bland and can make your cookies soggy. Those fifteen minutes in the oven completely transform them.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear about your butter pecan cookie adventures!