If you’re a fan of warm, buttery cookies with a nutty crunch and a soft, chewy center, then this Butter Pecan Cookies Recipe is your next must-bake. These cookies bring together the cozy flavors of toasted pecans, brown sugar, cinnamon, and vanilla, all wrapped inside a soft cookie that melts in your mouth. The addition of toffee bits takes them over the top, adding bursts of sweet, buttery crunch to every bite.
Perfect for holidays, cookie swaps, or just a cozy afternoon treat, these cookies deliver a bakery-style experience right from your kitchen. The dough is easy to mix by hand or with a stand mixer, and the results are always impressive. Whether you enjoy them fresh out of the oven or with a scoop of vanilla ice cream, butter pecan cookies are the kind of classic comfort bake that everyone loves.
Ingredients
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1 cup unsalted butter, melted and cooled
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½ cup granulated sugar
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1 cup brown sugar
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2 large eggs
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1½ teaspoons vanilla extract
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2½ cups all-purpose flour
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1 teaspoon cinnamon
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1 teaspoon cornstarch
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1 teaspoon baking soda
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½ teaspoon baking powder
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1½ cups chopped pecans (toasted optional)
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½ cup toffee bits (optional)
Optional Add-ins:
-
White chocolate chips
-
Maple extract instead of vanilla
-
Sea salt flakes for topping
Preparation
Toast the pecans (optional)
Step 1: Toast the nuts
For deeper flavor, toast the pecans in a dry skillet over medium heat for 5–6 minutes, stirring frequently until fragrant. Let them cool completely before adding to the dough.
Make the dough
Step 2: Combine wet ingredients
In a large mixing bowl, whisk together 1 cup melted and cooled butter, ½ cup granulated sugar, and 1 cup brown sugar until smooth and glossy.
Step 3: Add eggs and vanilla
Whisk in 2 eggs and 1½ teaspoons vanilla extract. Stir until the mixture is fully combined and silky.
Step 4: Mix dry ingredients
In a separate bowl, whisk together 2½ cups all-purpose flour, 1 teaspoon cinnamon, 1 teaspoon cornstarch, 1 teaspoon baking soda, and ½ teaspoon baking powder.
Step 5: Combine wet and dry
Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Avoid overmixing to keep the cookies tender.
Step 6: Fold in pecans and extras
Using a spatula or spoon, gently fold in 1½ cups chopped pecans and ½ cup toffee bits if using. The dough should be thick but soft and slightly sticky.
Chill and shape
Step 7: Chill the dough
Cover the bowl and chill the dough in the refrigerator for at least 1 hour, or up to overnight. Chilling helps control spread and improves flavor.
Step 8: Preheat and prep
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
Step 9: Scoop and place
Scoop the dough into rounded balls, about 1½ tablespoons each, and place on the baking sheets 2 inches apart. For prettier cookies, press a few extra pecans on top before baking.
Bake and cool
Step 10: Bake the cookies
Bake for 10–12 minutes, or until the edges are golden brown and the centers are just set. Don’t overbake—they’ll continue cooking slightly as they cool.
Step 11: Cool and serve
Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or store in an airtight container.
Variation
Switch up the flavor of these butter pecan cookies with fun variations:
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Pecan Maple: Add ½ teaspoon maple extract for a deeper fall flavor.
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Chocolate Chip Twist: Add white or milk chocolate chips for extra indulgence.
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Salted Caramel: Drizzle with caramel sauce and sprinkle with flaky sea salt.
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Nut-Free: Replace pecans with oatmeal or chopped pretzels for texture without nuts.
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Ice Cream Sandwich: Use these cookies as a base for homemade butter pecan ice cream sandwiches.
COOKING Note
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Melted butter helps create a chewy texture, but be sure it’s cooled to avoid cooking the eggs.
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Cornstarch adds softness—don’t skip it!
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For consistent baking, scoop cookies the same size and bake on the center rack.
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Toasting the pecans enhances their flavor and adds depth to the cookie.
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Letting the dough chill is key to keeping the cookies thick and chewy.
Tips
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Make a double batch and freeze half of the dough in scoops for quick future baking.
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Store cookies at room temperature for up to 4 days or freeze for up to 3 months.
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If your cookies spread too much, chill the scooped dough balls before baking.
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For a crispier edge, bake 1–2 minutes longer; for soft centers, remove just as they’re set.
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Add a pinch of nutmeg for a subtle spiced flavor boost.
Prep Time: 15 minutes
Chill Time: 1 hour
Cooking Time: 12 minutes
Total Time: 1 hour 27 minutes
Nutritional Information (per cookie, approx. 24 cookies)
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Calories: 210
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Protein: 2g
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Fat: 12g
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Carbohydrates: 24g
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Sugar: 15g
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Sodium: 90mg
Note: Nutrition may vary depending on optional ingredients and cookie size.
FAQs
Can I use salted butter?
Yes, but reduce or omit the added salt in the recipe to balance flavors.
Do I need to toast the pecans?
It’s optional but highly recommended—it adds richness and enhances the nutty flavor.
Can I freeze the dough?
Absolutely. Scoop the dough into balls and freeze on a baking sheet. Transfer to a freezer bag and bake straight from frozen—just add 1–2 minutes to baking time.
Can I skip the toffee bits?
Yes, they’re optional. The cookies are still delicious without them.
What’s the best way to store these cookies?
Keep them in an airtight container at room temp for 3–4 days, or freeze for longer storage.
Conclusion
These Butter Pecan Cookies are rich, flavorful, and perfect for any season. With a buttery base, crunchy pecans, and hints of cinnamon and vanilla, they’re everything you want in a cozy, homemade cookie. Whether you bake them for a special event, gift them to a friend, or keep a stash in your freezer, they’re a guaranteed hit. Soft, chewy, and loaded with nutty goodness, this recipe is a delicious way to enjoy the timeless combo of butter and pecans.
Print
Butter Pecan Cookies Recipe
- Total Time: 1 hour 27 minutes
Ingredients
Ingredients
-
1 cup unsalted butter, melted and cooled
-
½ cup granulated sugar
-
1 cup brown sugar
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2 large eggs
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1½ teaspoons vanilla extract
-
2½ cups all-purpose flour
-
1 teaspoon cinnamon
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1 teaspoon cornstarch
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1 teaspoon baking soda
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½ teaspoon baking powder
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1½ cups chopped pecans (toasted optional)
-
½ cup toffee bits (optional)
Optional Add-ins:
-
White chocolate chips
-
Maple extract instead of vanilla
-
Sea salt flakes for topping
Instructions
Step 1: Toast the nuts
For deeper flavor, toast the pecans in a dry skillet over medium heat for 5–6 minutes, stirring frequently until fragrant. Let them cool completely before adding to the dough.
Step 2: Combine wet ingredients
In a large mixing bowl, whisk together 1 cup melted and cooled butter, ½ cup granulated sugar, and 1 cup brown sugar until smooth and glossy.
Step 3: Add eggs and vanilla
Whisk in 2 eggs and 1½ teaspoons vanilla extract. Stir until the mixture is fully combined and silky.
Step 4: Mix dry ingredients
In a separate bowl, whisk together 2½ cups all-purpose flour, 1 teaspoon cinnamon, 1 teaspoon cornstarch, 1 teaspoon baking soda, and ½ teaspoon baking powder.
Step 5: Combine wet and dry
Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Avoid overmixing to keep the cookies tender.
Step 6: Fold in pecans and extras
Using a spatula or spoon, gently fold in 1½ cups chopped pecans and ½ cup toffee bits if using. The dough should be thick but soft and slightly sticky.
Step 7: Chill the dough
Cover the bowl and chill the dough in the refrigerator for at least 1 hour, or up to overnight. Chilling helps control spread and improves flavor.
Step 8: Preheat and prep
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
Step 9: Scoop and place
Scoop the dough into rounded balls, about 1½ tablespoons each, and place on the baking sheets 2 inches apart. For prettier cookies, press a few extra pecans on top before baking.
Step 10: Bake the cookies
Bake for 10–12 minutes, or until the edges are golden brown and the centers are just set. Don’t overbake—they’ll continue cooking slightly as they cool.
Step 11: Cool and serve
Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or store in an airtight container.
Notes
-
Melted butter helps create a chewy texture, but be sure it’s cooled to avoid cooking the eggs.
-
Cornstarch adds softness—don’t skip it!
-
For consistent baking, scoop cookies the same size and bake on the center rack.
-
Toasting the pecans enhances their flavor and adds depth to the cookie.
-
Letting the dough chill is key to keeping the cookies thick and chewy.
- Prep Time: 15 min
- Chill Time: 1 hour
- Cook Time: 12 min
Nutrition
- Calories: 210
- Sugar: 15 g
- Sodium: 90 mg
- Fat: 12 g
- Carbohydrates: 24 g
- Protein: 2 g