Butter Pecan Cookies

filed under: Cookies · Dessert on November 18, 2019

Loaded with roasted pecans and a soft, buttery flavor, Butter Pecan Cookies are a delicious treat that won’t last long! If you love pecans in your treats, you have to try my Ooey Gooey Pecan Pie Brownies.

Butter Pecan Cookies

Cookies have come a long way since the original chocolate chip cookie. Don’t get me wrong, I love a good chocolate chip cookie, but I am also in favor of all the varieties of cookies out there now! In fact, I have made a few varieties myself…be sure to check out all my cookie recipes on my Cookies page. No doubt you will find a cookie or two that you love and love to share, and I bet one of them will be these Butter Pecan Cookies! Butter cookies have lots of butter, but also an added amount of flour and sugar to help it keep its shape (unlike shortbread cookies, which can be too crumbly). These cookies end up being that chewy texture that is perfect to bite into!

Stack of Butter Pecan Cookies with One Cookie Leaning

How to Make Butter Pecan Cookies

The first thing you want to get made is the roasted pecans. Preheat the oven to 350°F. Line an 8×8 baking dish with two sheets of parchment paper, crisscrossed, in the dish. Roast the pecans for about 7 minutes, and then set them aside while you prepare the cookie dough. I also used this method for my Butter Pecan Fudge.

Overhead of Six Butter Pecan Cookies


Here are the steps to making the cookie dough for the Butter Pecan Cookies. Remember, the dough will have to be tightly wrapped in plastic wrap and chilled for a few hours. It can actually be chilled for up to three days, so don’t worry if you run out of time to bake the cookies the same day!

  1. In a larger bowl, beat the butter for a couple of minutes. Then, add in both sugars and beat for another 2-3 minutes.
  2. Beat in each of the two eggs, one at a time. Out of eggs? No problem. Try one of my Egg Substitutes for this recipe!
  3. Add the vanilla.
  4. Mix the dry ingredients (flour, baking soda, and salt) with the wet ingredients, and finally, fold in the roasted pecans.
  5. OPTIONAL STEP: Tightly wrap the dough and chill it in the refrigerator for at least a few hours. You can leave it in there for a couple of days if you need to! (Chilling helps give you a chewier and tastier cookie!)


Butter Pecan Cookies in Half, stacked

How to Bake Butter Pecan Cookies

When you are ready to bake the Butter Pecan Cookies, take the wrapped cookie dough out of the refrigerator and let it sit at room temperature for about 20 minutes. Then, preheat the oven to 350°F and line two cookie sheets with parchment paper. Scoop out about 1 tablespoon of dough at a time, rolling it into a ball, and place it on the cookie sheet. Repeat this with the rest of the dough (like you were going to make just one cookie😊). If you want to add sea salt to the cookies, sprinkle some on now. It can enhance the taste a bit and bring out the nutty pecan flavor a bit more. But, that is all personal preference, really. Bake for about 11 minutes and let them cool before moving them onto a wire rack. For an added bonus, add some chocolate chips to the recipe next time! Your internal Cookie Monster will definitely show itself once you try this cookie!

Looking for More Cookie Recipes?

Pumpkin Spice Chocolate Chip Cookies

Potato Chip Chocolate Chip Cookies

Pecan Sandies

Giant Monster Cookies

5 from 6 votes
Butter Pecan Cookies
Prep Time
10 mins
Cook Time
11 mins
Total Time
21 mins

Buttery and nutty, Butter Pecan Cookies are a chewy and delicious cookie that you will not be able to stop eating!

Course: Dessert
Cuisine: American
Keyword: Butter Pecan Cookies
Servings: 12
Calories: 343 kcal
Author: Amanda Rettke-iambaker.net
  • 1 1/2 cups (163.5g)chopped pecans, roasted
  • 2 1/2 cups (312g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks or 227g) unsalted butter, room temperature
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) brown sugar
  • 2 large eggs, room temperature
  • 1 tablespoon vanilla extract
  1. Preheat the oven to 350º F.

  2. In a large bowl or stand mixer, beat butter for 1-2 minutes on medium-high. You want it to be lighter and creamy. Add in granulated and brown sugar and beat for an additional 2-3 minutes.

  3. Add in the eggs, one at a time, with the mixer on low. After fully incorporated, add in the vanilla.

  4. In a medium bowl, whisk together flour, baking soda, and salt.

  5. With the mixer off, add in the flour, baking soda, and salt. Mix on medium-low until just combined. Remove bowl from mixer and stir in roasted pecans by hand. Reserve about 1/2 cup for sprinkling on top.

  6. Drop 1 tablespoon of dough onto cookie sheet. Add a few pecan pieces on top of each cookie. (I prefer to add more as I love the flavor and texture.)

  7. Place baking sheet in the oven and bake for 9-11 minutes, or until cookies are set. They will be puffy and should not appear wet.

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  • Marisol says:

    Recipe says chill time 3hrs 20 mins at the top. But there’s no mention of it in the instructions to do so, was this a mistake?

    • Amanda Rettke says:

      Yes, sorry about that. No chilling time. Will adjust.

  • karen richards says:

    can salted butter be used?

  • Carol Pyles says:

    Delicious! A nice soft cookie. I baked for about 9 1/2 minutes. Mine were lighter in color than the picture. The only thing I had trouble with was getting the pecans to stay on top of the round ball. I had to mash then in which flattened the cookie more than the picture. I’m on the fence about the sea salt. Bake one cookie with and one without before you commit to the whole recipe. I like that you can make the batter ahead to bake later.

  • Stanley Hoschouer says:

    I have got a lot of recipes off of you here thank you very much

  • April says:

    I have been trying to find the bloglovin app for android but the message keeps saying can’t find. Have tried the play store. Am I missing something?

  • Mariann J Walker says:

    Can I triple the recipe without altering the ingredient amounts?


    • Amanda Rettke says:

      I just did this! 🙂 Because it was such a large batch I chilled the dough between scooping onto the cookie sheets. The cookies were a bit flatter. So my best guess is that yes, tripling is not a problem, and there is no chilling necessary. It should be easy peasy.

  • Lou Ann says:

    How many cookies does 1 batch make?

  • Pam Towns says:

    My family loves cookies so I’m always searching for new recipes. This will surely be on my list for valentines Day. Thanks so much for sharing.

  • Nichole Andrews says:

    These were delicious, simple to make my husband and I just enjoyed baking this cookies

    • Amanda Rettke says:

      So glad, Nichole!

  • Geraldine Poggenpoel says:

    Hi Amanda…thanks for this recipe! Will surely give it a try!

  • Jean says:

    I am so confused about the chilling. In the info before the recipe card, you say to chill. Marisol pointed out it was not stated on recipe card and your reply is not clear to me. In Mariann Walker’s question about tripling the recipe, you stated you chilled dough between scooping. Then you stated later …”and there is no chilling necessary.” ?????? I am so confused!! HELP!!!

    • Amanda Rettke says:

      The chilling is an optional step. 🙂

  • Kay says:

    I like watching you make the recipes in a video but you really need your own cooking show.

  • Billy Chancellor says:

    Do you have recipes for diabetics that are really good. I am a chocoholic.

  • Deirdre Anne Haneman says:

    Delightful Delicious and amazing

  • Jeannie Eads says:

    Delicious! I also had trouble getting the pecans to stay on top so I just stirred them into the batter (because I love them, too, and didn’t want to do without!)



  • Betty atkinson says:

    You refer to cups what is that in grams

    • Elizabeth Keeney says:

      Hi, Betty! I work with iambaker and am happy to help with questions. I have updated the recipe to include more gram equivalents. I hope that helps, and have a great day!

  • Brenda says:

    Can these be frozen?

  • Regina U Jefferso says:

    Awesome recipe!
    Can’t wait to share at my Christmas eve celebration.

  • Laura says:

    My hubby LOVES my Buttermilk Pecan Pie, but it’s too much for just him. I’m excited to try these cookies; I know my kids and I will definitely help him eat these! I get a lot of recipes from here, and I’ve yet to be disappointed. Thank you!

  • M Ward says:

    Dee-lish! Thank you.

  • Sue says:

    So I just made this and the batter is chilling
    Then I read
    No chilling necessary
    What is the benefit of chilling ??
    This is a bit confusing
    Lol 🌸