Butter Pecan Cookies are a classic treat that’s all about buttery goodness and crunchy pecans. These cookies have a tender, melt-in-your-mouth texture with little bursts of nutty flavor from toasted pecans. They’re not too sweet, just perfectly balanced to enjoy with a glass of milk or a cup of tea.
I love making these cookies because the smell of butter and roasted pecans fills the whole house, making it feel warm and cozy. One of my favorite things is chopping the pecans by hand so you get a good mix of big chunks and smaller pieces for extra crunch. I also like to chill the dough a bit before baking—it really helps those cookie edges get just the right crispness.
These cookies are great for sharing at family get-togethers or just as a little afternoon pick-me-up. I often pack a few in my lunchbox to brighten up the day, and they never disappoint. If you’re a nut lover or just want a simple, satisfying cookie, Butter Pecan Cookies are a sure bet that brings smiles all around.
Key Ingredients & Substitutions
Butter: Using unsalted butter lets you control the salt level. Make sure it’s softened for easy creaming. You can swap with margarine, but it might change the flavor and texture a little.
Sugars: The mix of granulated and brown sugar gives these cookies their perfect balance of sweetness and chewiness. Brown sugar adds moisture and a mild caramel flavor. Light brown sugar works best, but dark brown sugar is fine too.
Pecans: Toasting pecans before adding them boosts their nutty flavor. If you don’t have pecans, walnuts or almonds can be good substitutes. Chop them roughly for a nice mix of crunch.
Flour: All-purpose flour is standard here. For a gluten-free option, try a trusted gluten-free flour blend. Just watch the texture, as it may be slightly different.
How Do You Get the Perfect Soft Yet Slightly Crispy Cookie?
The trick is in how you bake and cool these cookies to get soft centers with gentle crisp edges.
- Chill the dough: Pop it in the fridge for 30 minutes before scooping. This helps control spreading.
- Don’t overbake: Bake until the edges are golden but the centers still look a bit soft. They’ll firm up as they cool.
- Cool properly: Let the cookies rest on the baking sheet for 5 minutes before moving to a wire rack. This lets them set without becoming too hard.
Following these simple steps makes sure each cookie is tender inside with just enough crispiness on the outside—just like Butter Pecan Cookies should be!
Equipment You’ll Need
- Mixing bowls – I like using large bowls to combine ingredients easily and keep everything tidy.
- Electric hand or stand mixer – makes creaming the butter and sugars quick and smooth.
- Measuring cups and spoons – important for accuracy, especially with dry and wet ingredients.
- Rubber spatula – great for scraping the bowl and folding in nuts without breaking them.
- Baking sheets – choose sturdy ones with a rim to hold the cookies as they bake.
- Parchment paper or silicone baking mats – prevents sticking and makes cleanup easier.
- Cooling rack – helps the cookies cool evenly so they stay crisp on the edges.
Flavor Variations & Add-Ins
- Different nuts: Swap pecans for walnuts or almonds for a different crunch and flavor.
- Chocolate chips: Mix in some semi-sweet or white chocolate chips for extra sweetness and gooey bits.
- Spices: Add a pinch of cinnamon or nutmeg for warm, cozy notes.
- Caramel bits: Stir in small caramel chunks for melty, buttery pockets inside each cookie.
Butter Pecan Cookies
Ingredients You’ll Need:
Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups chopped pecans (lightly toasted)
- Optional: whole or halved pecans for garnish
Time You’ll Need:
This recipe takes about 15 minutes to prepare and 10-12 minutes to bake each batch. Including cooling time, expect around 30-40 minutes to finish making a batch of Butter Pecan Cookies.
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheets:
Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper or lightly grease them to keep the cookies from sticking.
2. Make the Cookie Dough:
In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Add the eggs one at a time, beating well after each. Stir in the vanilla extract until everything is well combined.
3. Combine Dry Ingredients and Mix:
In another bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture into the butter mixture, mixing just until combined. Avoid overmixing to keep the cookies tender.
4. Add Pecans:
Fold in the chopped toasted pecans evenly throughout the dough. This adds that lovely crunch and nutty flavor.
5. Shape and Bake the Cookies:
Using a tablespoon or cookie scoop, drop portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. If you like, gently press a whole or halved pecan on top of each cookie for a pretty touch.
Bake in the preheated oven for 10 to 12 minutes, or until the edges are light golden but the centers still look soft.
6. Cool and Enjoy:
Take the cookies out of the oven and let them cool on the baking sheets for about 5 minutes. Then transfer them to wire racks to cool completely. Now, they’re ready to enjoy with a glass of milk or your favorite drink!
Can I Use Unsalted Butter for These Cookies?
Yes! Unsalted butter is best because it lets you control the saltiness in the cookies. Just make sure it’s softened to room temperature for easy mixing.
Can I Substitute Pecans with Other Nuts?
Absolutely! Walnuts, almonds, or even macadamia nuts work well. Toast them lightly before adding to bring out their flavor and crunch.
How Should I Store Butter Pecan Cookies?
Store cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, you can freeze them for up to 3 months—just thaw at room temperature before enjoying.
Can I Make the Dough Ahead of Time?
Yes! Chill the dough in the fridge for up to 24 hours before baking. This helps the cookies hold their shape and often improves flavor and texture.