If you’ve been on the hunt for a cookie that’s rich, buttery, and absolutely bursting with nutty goodness, this Butter Pecan Cookies Recipe is your ticket to cookie heaven. These cookies offer the perfect balance of soft, chewy texture combined with toasted pecans that deliver a delightful crunch in every bite. Whether you’re baking for a cozy afternoon treat or a special gathering, these gems are sure to charm everyone’s taste buds with their golden color and melt-in-your-mouth flavor. Trust me, once you try this Butter Pecan Cookies Recipe, it will become your go-to recipe for holidays, gifts, or simply satisfying your sweet tooth.
Ingredients You’ll Need
Gathering your ingredients is one of the best parts because they are straightforward yet pack incredible flavor into every cookie. Each element plays a crucial role, from the creamy butter that gives richness to the toasted pecans adding that signature crunch you crave.
- 1 cup unsalted butter, softened: Using softened butter helps create a tender texture and rich taste.
- 1 cup granulated sugar: Adds sweetness and helps with the cookie’s structure.
- 1 cup brown sugar, packed: Contributes moistness and a subtle caramel flavor.
- 2 large eggs: At room temperature for even mixing and to help bind all ingredients.
- 2 teaspoons vanilla extract: Enhances sweetness and adds depth of flavor.
- 3 cups all-purpose flour: The base of your cookie dough for a soft crumb.
- 1 teaspoon baking soda: Gives the cookies a slight lift and chewiness.
- ½ teaspoon salt: Balances sweetness and intensifies flavors.
- 1 cup chopped pecans, toasted: Toasting nuts releases the oils for a richer, nuttier taste.
How to Make Butter Pecan Cookies Recipe
Step 1: Cream Butter and Sugars
Start by beating the softened butter with both the granulated and brown sugars until the mixture turns light and fluffy. This is essential because the aeration creates the foundation for perfectly soft and chewy cookies.
Step 2: Add Eggs and Vanilla Extract
Next, slowly beat in the eggs one at a time, followed by the vanilla extract. Make sure the eggs are at room temperature so they blend smoothly without curdling the butter mixture. This step ensures your cookie dough has a silky, smooth consistency.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures the leavening agent and seasoning are evenly distributed, which helps every cookie rise and taste perfectly balanced.
Step 4: Mix Dry Ingredients Into Wet Ingredients
Gradually add the dry ingredients into the wet butter mixture, stirring gently after each addition. Avoid overmixing to keep the cookies tender while ensuring everything is well incorporated.
Step 5: Fold in Toasted Pecans
Finally, fold in the toasted pecans. To toast pecans, spread them in a single layer on a baking sheet and roast at 350°F for about 5-7 minutes until golden and fragrant. They add that signature crunch and deep flavor that makes these cookies truly memorable.
Step 6: Bake the Cookies
Preheat your oven to 350°F (175°C). Scoop spoonfuls of dough onto a parchment-lined baking sheet, leaving space for spreading. Bake for 10-12 minutes, or until the edges are golden, and the centers look slightly soft. This timing ensures wonderfully chewy cookies with a crisp edge.
How to Serve Butter Pecan Cookies Recipe
Garnishes
A light dusting of powdered sugar over the cooled cookies adds a pretty, festive touch without overpowering the buttery pecan flavor. You can also drizzle a little melted white chocolate for a sweet contrast that elevates these already decadent treats.
Side Dishes
Serve your Butter Pecan Cookies alongside a cold glass of milk or a rich cup of coffee or tea. The creamy drinks perfectly complement the nutty richness and sweetness of the cookies, making snack time feel extra special.
Creative Ways to Present
For parties or gift-giving, consider stacking these cookies with parchment paper in a decorative tin or wrapping them individually in cellophane tied with ribbon. You can also sandwich some vanilla or butter pecan ice cream between two cookies for a delightful homemade ice cream sandwich.
Make Ahead and Storage
Storing Leftovers
Place cooled Butter Pecan Cookies in an airtight container at room temperature. They stay fresh and chewy for up to one week, making them perfect for enjoying over days without losing any of their charm.
Freezing
You can freeze cookie dough balls for up to three months. Simply wrap them tightly in plastic wrap or store in a freezer-safe container. When you’re ready, pop them straight onto the baking sheet and add a couple of minutes to the baking time for fresh-baked cookies anytime.
Reheating
If you want to revive the just-baked softness, warm a cookie in the microwave for about 10 seconds or reheat in a low oven for 3-5 minutes. This little trick brings back that freshly baked feeling every time.
FAQs
Can I substitute pecans with other nuts?
Absolutely! Walnuts or almonds make great alternatives, offering a slightly different texture and flavor but keeping the satisfying crunch that complements the buttery dough perfectly.
What’s the best way to toast pecans?
Spread pecans in a single layer on a baking sheet and roast in a preheated 350°F oven for about 5 to 7 minutes. Keep a close eye on them to prevent burning and bring out their natural oils and aroma.
How do I make these cookies gluten-free?
Replace the all-purpose flour with a gluten-free flour blend designed for baking. Just make sure it includes xanthan gum or another binder to achieve the right texture.
Why do the cookies sometimes spread too much?
If your cookies spread too much, it might be because your butter was too warm or your dough too soft. Chill the dough for 30 minutes before baking to help maintain cookie shape.
Can I double the recipe?
Yes, doubling the recipe works well and allows you to bake a bigger batch for parties or gifts. Just make sure to use room temperature ingredients and mix thoroughly for even baking.
Final Thoughts
There’s something truly special about a homemade Butter Pecan Cookies Recipe that hits all the right notes — buttery richness, nutty crunch, and a tender crumb. I hope you enjoy making these just as much as I love sharing them. Give this recipe a try and watch how quickly it becomes a beloved classic in your cookie collection!
Print
Butter Pecan Cookies Recipe
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These classic Butter Pecan Cookies feature a rich, buttery flavor combined with toasted pecans for a delightful crunchy texture. Perfectly soft with a slight crisp around the edges, these cookies make an irresistible treat for any occasion.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened (2 sticks)
- 1 cup granulated sugar
- 1 cup packed brown sugar (light or dark)
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup chopped pecans, toasted
Instructions
- Preheat Oven and Toast Pecans: Preheat your oven to 350°F (175°C). Spread the chopped pecans on a baking sheet and toast them in the oven for about 5-7 minutes until fragrant, stirring occasionally to avoid burning. Remove and let cool.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together using an electric mixer on medium speed until light and fluffy, about 3-5 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until well incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until evenly mixed.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture into the wet mixture, mixing on low speed just until combined. Avoid overmixing to keep cookies tender.
- Fold in Toasted Pecans: Gently fold the toasted pecans into the cookie dough using a spatula, ensuring even distribution without crushing the nuts.
- Scoop and Bake: Drop rounded tablespoons of dough onto ungreased or parchment-lined baking sheets spaced about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers remain soft.
- Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Use room temperature eggs to help achieve a smooth dough and even baking.
- To toast pecans, keep a close eye to avoid burning — stirring halfway through helps ensure even toasting.
- For chewier cookies, slightly underbake and let them finish cooking on the hot baking sheet.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Feel free to substitute pecans with walnuts for a different nutty flavor.
