Butter Pecan Cookies

Butter Pecan Cookies are a delightful treat combining rich, buttery flavor with the nutty crunch of toasted pecans.

These cookies are a crowd favorite, perfect for holiday gatherings or as an everyday indulgence. With a soft, chewy center and slightly crisp edges, they deliver the perfect balance of texture and flavor. Whether enjoyed with a cup of coffee or as a standalone dessert, these cookies are guaranteed to please.

Kitchen Equipment Needed

• Baking sheets
• Parchment paper
• Mixing bowls
• Hand or stand mixer
• Measuring cups and spoons
• Spatula

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 1/2 cup (100g) brown sugar, packed
• 2 large eggs
• 2 tsp vanilla extract
• 2 1/4 cups (280g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups (150g) chopped pecans, toasted

Directions

1. Prepare the Pecans: Preheat the oven to 350°F (175°C). Spread the pecans on a baking sheet and toast for 5–7 minutes or until fragrant. Let them cool completely.
2. Mix the Wet Ingredients: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
3. 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.
4. Add the Pecans: Gently fold in the toasted pecans.
5. Shape the Cookies: Scoop the dough into 1 1/2-inch balls and place them on a parchment-lined baking sheet, spacing them about 2 inches apart.
6. Bake: Bake in the preheated oven for 10–12 minutes or until the edges are golden. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Prep Time

20 minutes

Cook Time

12 minutes

Total Time

32 minutes

Nutrition (Per Cookie, Approx. 24 Cookies)

• Calories: 150
• Protein: 2g
• Carbohydrates: 16g
• Fat: 9g
• Fiber: 1g

Expert Tips

• Toast Your Pecans: Toasting enhances the flavor and adds a delightful crunch.
• Don’t Overmix: Mix the dough until just combined to avoid tough cookies.
• Chill the Dough: For thicker cookies, chill the dough for 30 minutes before baking.

FAQs

Can I use salted butter instead of unsalted?
Yes, but reduce the added salt to 1/4 teaspoon.

How do I store Butter Pecan Cookies?
Store in an airtight container at room temperature for up to a week.

Can I freeze the cookie dough?
Yes, roll the dough into balls and freeze on a baking sheet. Transfer to a freezer bag and bake straight from frozen, adding 2–3 minutes to the baking time.

Storing & Reheating

• Storage: Keep in an airtight container at room temperature for up to 7 days.
• Freezing: Store baked cookies in a freezer-safe bag for up to 3 months.

Substitutions & Variations

• Nuts: Swap pecans with walnuts or almonds.
• Add-Ins: Mix in chocolate chips or a sprinkle of cinnamon for extra flavor.
• Gluten-Free: Use a gluten-free flour blend for a gluten-free version.

Butter Pecan Cookies

Butter Pecan Cookies are a delightful treat combining rich, buttery flavor with the nutty crunch of toasted pecans. These cookies are a crowd favorite, perfect for holiday gatherings or as an everyday indulgence. With a soft, chewy center and slightly crisp edges, they deliver the perfect balance of texture and flavor.

Print Recipe Pin Recipe

Ingredients Equipment Method

Ingredients

  

• - 1 cup 2 sticks unsalted butter, softened
• - 1 cup 200g granulated sugar
• - 1/2 cup 100g brown sugar, packed
• - 2 large eggs
• - 2 tsp vanilla extract
• - 2 1/4 cups 280g all-purpose flour
• - 1 tsp baking soda
• - 1/2 tsp salt
• - 1 1/2 cups 150g chopped pecans, toasted

Equipment

• - Baking sheets
• Parchment paper
• Mixing bowls
• - Hand or stand mixer
• Measuring cups and spoons
• Spatula

Method

 

1. **Prepare the Pecans:** Preheat the oven to 350°F (175°C). Spread the pecans on a baking sheet and toast for 5–7 minutes or until fragrant. Let them cool completely.
2. **Mix the Wet Ingredients:** In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
3. **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.
4. **Add the Pecans:** Gently fold in the toasted pecans.
5. **Shape the Cookies:** Scoop the dough into 1 1/2-inch balls and place them on a parchment-lined baking sheet, spacing them about 2 inches apart.
6. **Bake:** Bake in the preheated oven for 10–12 minutes or until the edges are golden. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.