Do Share Recipe

I recently tried making this Butter Pecan Cookies Recipe and I have to tell you—they completely won me over! From the moment I melted the butter to the smell of toasted pecans in the kitchen, I knew this recipe was something special. Each cookie comes out thick, chewy, and packed with nutty, buttery flavor.

I love how easy it is to make yet feels so indulgent. If you’re looking for a cookie recipe that feels cozy and gourmet at the same time, this one is for you. You can also pair this dessert with soft snacks like my mozzarella stuffed soft pretzels recipe for a fun dessert table.

Ingredients

Here’s what you’ll need to create these rich and buttery cookies:

pecans – Toasted in butter for deep, nutty flavor. Make sure your pecans are fresh; stale nuts can taste bitter.
unsalted butter – Browning the butter enhances the flavor with a caramel-like richness.
light brown sugar – Adds moisture and a subtle caramel flavor that complements the nuts.
granulated sugar – Helps balance sweetness and provides a slightly crisp texture.
large eggs – Bring structure to the cookies and help bind the ingredients.
vanilla extract – Enhances all the flavors, making each bite more aromatic.
all-purpose flour – Provides the base for chewy yet tender cookies.
cornstarch – Keeps the cookies soft in the center and prevents toughness.
baking soda – Helps cookies rise slightly and spread evenly.
cinnamon – Adds a warm, cozy note that pairs beautifully with pecans.
salt – Balances the sweetness and enhances all flavors.

Note: This recipe makes several servings, perfect for sharing or freezing for later! You might also love making cream cheese spinach puffs recipe for a savory treat alongside these sweet cookies.

Variations

You can easily tweak this butter pecan cookie recipe to suit your dietary preferences or flavor cravings:

For a dairy-free version, substitute butter with a plant-based vegan butter.
For a lower-sugar option, try using coconut sugar or a sugar substitute.
Add a handful of chocolate chips for a decadent twist.
Swap pecans for walnuts or macadamia nuts for a slightly different nutty flavor.
Sprinkle a pinch of sea salt on top before baking for a sweet-and-salty kick.

Cooking Time

Prep Time: 20 minutes
Cooking Time: 10–12 minutes per batch
Total Time: 30–35 minutes (plus chilling time if needed)

Equipment You Need

large mixing bowl – To combine all your ingredients smoothly.
electric mixer – Makes creaming butter and sugar quick and easy.
saucepan – For browning the butter perfectly.
baking sheet – Essential for baking evenly.
parchment paper – Prevents cookies from sticking and ensures easy cleanup.
cookie scoop – Helps make evenly sized cookies for consistent baking.

How to Make Butter Pecan Cookies Recipe

Step 1: Toast the Pecans

Start by melting butter in a pan and tossing in the pecans. Toast them until golden and fragrant, which usually takes about 5 minutes. Stir constantly to avoid burning and set aside to cool.

Step 2: Brown the Butter

Melt the butter in a saucepan over medium heat until it turns golden brown with a nutty aroma. Scrape all the browned bits into a bowl—this is where most of the flavor comes from. Allow it to cool slightly before mixing with other ingredients.

Step 3: Mix the Dough

In a large bowl, combine brown and granulated sugar with the browned butter using an electric mixer. Beat in eggs and vanilla extract until smooth. Gradually fold in flour, cornstarch, baking soda, cinnamon, and salt. Finally, fold in the toasted pecans.

Step 4: Chill the Dough

Refrigerate the dough for at least 4 hours to help the cookies hold their shape. If you’re in a hurry, you can scoop and freeze dough balls until ready to bake.

Step 5: Bake the Cookies

Preheat oven to 375°F. Scoop dough onto a parchment-lined baking sheet. Press a pecan on top of each cookie if desired. Bake for 10–12 minutes, until edges are golden and centers are soft. Let cool slightly before transferring to a wire rack.

Additional Tips for Making This Recipe Better

I’ve made these cookies several times, and here’s what I’ve learned:

I always use fresh pecans because stale nuts can ruin the flavor.
Browning the butter is a game-changer; it gives the cookies a rich, caramel-like taste.
I let the dough chill longer for thicker, chewier cookies.
Using a large cookie scoop ensures each cookie is perfectly sized and bakes evenly.
Don’t overbake! I check them at 10 minutes; they firm up as they cool.

How to Serve Butter Pecan Cookies Recipe

These cookies are perfect on their own, but here are some serving ideas:

Stack a few on a plate and drizzle with warm caramel sauce for a dessert centerpiece.
Serve with a scoop of vanilla or butter pecan ice cream for homemade ice cream sandwiches.
Garnish with extra toasted pecans or a light dusting of powdered sugar for presentation.
Pair with coffee or hot chocolate for a cozy afternoon treat.

Nutritional Information

Each cookie is indulgent but can fit into a balanced diet. Approximate nutrition per serving:

Calories: 220 kcal
Protein: 3 g
Carbohydrates: 28 g
Fat: 11 g

Make Ahead and Storage

Storing: Keep baked cookies in an airtight container at room temperature for up to 5 days. They stay soft and chewy if stored properly.

Freezing: Freeze unbaked dough balls on a baking sheet for a few hours, then transfer to a freezer-safe bag. Bake directly from frozen, adding a couple of extra minutes to the baking time.

Reheating: Warm cookies in the microwave for 10–15 seconds or in a preheated oven for 3–5 minutes to restore that fresh-baked softness.

Why You’ll Love This Recipe

This butter pecan cookie recipe quickly became my go-to, and here’s why:

Easy to make – Even a beginner can follow these steps with confidence.
Rich flavor – Browned butter and toasted pecans create a caramel-nutty taste that’s irresistible.
Chewy and soft – Perfect balance between tender centers and slightly crisp edges.
Versatile – Adaptable for dietary preferences or flavor variations.
Perfect for gifts – These cookies look and taste like a bakery treat, ideal for holidays or special occasions.

Ben Carraoli