Butter Pecan Cookies are a classic treat that’s full of buttery goodness and a delightful crunch from toasted pecans. These cookies bring together the rich, smooth flavor of butter with the nutty, slightly sweet taste of pecans, creating a comforting and tasty snack that’s hard to resist.
I love baking these cookies when I want something cozy and familiar. The smell of butter and toasted nuts filling the kitchen is unbeatable. A little tip I’ve found is toasting the pecans just right before mixing them in—they get extra flavorful and add a nice texture to each bite.
These cookies are perfect for sharing with friends or keeping on hand for whenever you need a sweet pick-me-up. I like enjoying them with a glass of cold milk or a warm cup of tea. They always bring back happy memories of family gatherings and homemade treats that everyone looks forward to.
Key Ingredients & Substitutions
Butter: Unsalted butter is best here for control over salt. I prefer it softened to cream easily with the sugars, which helps create a tender cookie. You can swap for margarine if needed, but butter gives richer flavor.
Brown Sugar: It adds moisture and a mild caramel flavor. If you don’t have brown sugar, mix white sugar with a bit of molasses or just use extra white sugar but expect slight texture changes.
Pecans: Toasting pecans before adding really boosts their nutty taste and crunch. If you’re allergic or don’t have pecans, try walnuts or almonds instead. Toast them lightly for best flavor.
Flour: All-purpose flour gives these cookies their classic chewy texture. For a gluten-free version, try a good quality gluten-free flour blend but adjust baking time slightly.
How Do You Toast Pecans Perfectly for Butter Pecan Cookies?
Toasting pecans well is key. It brings out their natural oils and flavor without burning them.
- Use a dry skillet on medium heat, no oil needed.
- Stir or shake them often to avoid hot spots and burning.
- Toast for about 5–7 minutes until they smell fragrant and turn golden brown.
- Watch closely near the end because nuts can burn quickly.
- Cool them completely before mixing into the dough so they don’t melt the butter or dough consistency.
Taking the time to toast pecans makes a big difference in the final cookie’s taste and texture.
Equipment You’ll Need
- Mixing bowls – I use these for creaming the butter and mixing ingredients easily.
- Hand or stand mixer – makes creaming the sugars and butter much faster and smoother.
- Skillet or baking sheet for toasting pecans – helps bring out their flavor and crunch.
- Cookie scoop or tablespoon – ensures evenly sized cookies for uniform baking.
- Parchment paper or silicone mats – keeps cookies from sticking and makes cleanup easier.
Flavor Variations & Add-Ins
- Swap pecans for walnuts or almonds for a different nutty flavor.
- Add chocolate chips or chunks for extra sweetness and gooeyness.
- Mix in a pinch of cinnamon or nutmeg for warm, spicy notes.
- Use brown butter for a richer, more complex flavor profile.
How to Make Butter Pecan Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups pecans, toasted and chopped
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus 10-12 minutes for baking. Don’t forget to include about 5-7 minutes for toasting the pecans, and a few minutes for cooling your cookies. Overall, you’ll have delicious cookies ready in around 30-35 minutes!
Step-by-Step Instructions:
1. Get Ready:
Start by heating your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats so your cookies don’t stick.
2. Toast the Pecans:
In a dry skillet over medium heat, toast the pecans for 5-7 minutes. Stir them often until they smell lovely and turn lightly brown. Then, set them aside to cool down.
3. Make the Cookie Dough:
In a big bowl, use a mixer to beat together the softened butter, granulated sugar, and brown sugar until it’s smooth and fluffy. Add the eggs one at a time, beating well after each one. Pour in the vanilla extract and mix it all together.
4. Mix Dry Ingredients and Combine:
In another bowl, whisk the flour, baking soda, and salt. Gradually add this to your wet ingredients, stirring until just mixed—don’t overmix! Then, gently fold in your toasted pecans.
5. Bake the Cookies:
Drop rounded tablespoons of dough onto your baking sheets, leaving about 2 inches between each cookie. Bake for 10-12 minutes, or until the edges are golden and the centers are still soft.
6. Cool and Enjoy:
Let the cookies cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely. Now, your buttery, nutty Butter Pecan Cookies are ready to be enjoyed!
Can I Use Frozen Pecans for This Recipe?
Yes, you can use frozen pecans! Just thaw them completely and pat dry before toasting to avoid extra moisture in the dough, which can affect texture.
How Should I Store Butter Pecan Cookies?
Store your cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a sealed bag for up to 3 months.
Can I Substitute Pecans with Other Nuts?
Absolutely! Walnuts or almonds work well as substitutes. Toast them lightly before adding to the dough to maintain that rich, nutty flavor.
Can I Make the Dough Ahead of Time?
Yes! You can refrigerate the dough for up to 24 hours before baking. Just let it sit at room temperature for about 15 minutes before scooping and baking.