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.

Stack of Butter Pecan Cookies with One Cookie Leaning
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

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! Butter cookies have lots of butter, but also an added amount of flour and sugar to help them keep their shape (unlike shortbread cookies, which can be too crumbly). These cookies end up being that chewy texture that is perfect to bite into!

Overhead of Six Butter Pecan Cookies

Do I Have to Toast the Pecans?

YES! I mean, no. You do not have to. It really does a depth of nutty flavor to this cookie that will set it apart from the rest. To toast pecans:

  • Line an 8×8 baking dish with two sheets of parchment paper, crisscrossed.
  • Add pecans to the dish and bake for about 7 minutes.
  • Remove and set aside while you prepare the dough.
Butter Pecan Cookies in Half, stacked

How to Store and Freeze Butter Pecan Cookies

To store the cookies, place them in an airtight container at room temperature. They will last 4-5 days. And, when you are ready to enjoy a cookie, try wrapping it in a paper towel and microwaving it for 15-25 seconds. This will give you that chewiness and softness you want from this cookie.

Can I Freeze These Cookies?

Definitely! In fact, you could freeze these butter pecan after they have been baked or freeze the cookie dough. To freeze after being baked, first, let the cookies cool completely. Then, store in a freezer-safe container. Be sure to label and date. They should last 3 months as cookie dough or fully baked.

5 from 6 votes

Butter Pecan Cookies

Prep Time 10 minutes
Cook Time 11 minutes
Total Time 21 minutes
Buttery and nutty, Butter Pecan Cookies are a chewy and delicious cookie that you will not be able to stop eating!


  • 1 ½ cups (163.5g)chopped pecans, roasted
  • 2 ½ cups (312g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (2 sticks or 227g) unsalted butter, room temperature
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) brown sugar
  • 2 large eggs, room temperature
  • 1 tablespoon vanilla extract


  • Preheat the oven to 350º F.
  • 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.
  • Add in the eggs, one at a time, with the mixer on low. After fully incorporated, add in the vanilla.
  • In a medium bowl, whisk together flour, baking soda, and salt.
  • 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 1½ cup for sprinkling on top.
  • 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.)
  • 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.

Did you make this recipe?

Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.

Share with your friends!

Categorized in: ,

Related Recipes

Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. 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?

  2. 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.

  3. 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?

    1. 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.

  4. 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.