Butter Pecan Cookies are soft, buttery treats loaded with roasted pecans and topped with even more for extra crunch and flavor. I don’t feel guilty at all for enjoying one of these cookies with my morning cup of coffee! If you love the rich, nutty flavor of these Butter Pecan Cookies, you’ll definitely want to try my Butter Pecan Fudge next—a creamy, indulgent treat that brings out the best in buttery, toasted pecans!
Ingredients & Substitutions
- Pecans: The first thing to do for this recipe is to roast (toast) the pecans. It only takes a few minutes and does add a lot of nutty flavor to each bite of cookie! Let them cool a bit before adding them to the cookie dough. And, don’t forget to save some for the tops of the cookies!
- Butter: Cold unsalted butter is used in these Butter Pecan Cookies to make them softer and thicker. When you mix cold butter with sugar, it doesn’t blend completely, which helps the dough keep its shape and prevents the cookies from spreading too much. This makes the cookies chewy and soft with a slightly puffy texture. If using salted butter, you may want to lessen the amount of salt in the recipe.
- Sugar: Using both brown sugar and granulated sugar in these cookies makes them taste better and have the perfect texture. Granulated sugar helps the cookies spread and get crispy on the edges, while brown sugar keeps them soft and chewy with a sweet, caramel flavor. Together, they make the cookies just right!
Do I Have to Roast the Pecans?
YES! I mean, no. You do not have to. But, it really does add a depth of nutty flavor to this cookie that will set it apart from the rest (and, it’s super easy). To roast pecans:
- Line an 8×8 baking dish with two sheets of parchment paper, crisscrossed.
- Add pecans to the dish and bake for about 7-8 minutes at 350°F.
- Remove and set aside while you prepare the dough.
How to Store Butter Pecan Cookies
To store Butter Pecan Cookies, place them in an airtight container at room temperature. They will stay fresh for about 3-4 days. If you want them to last longer, you can store them in the refrigerator for up to a week. When I am ready to enjoy a cookie, I wrap one in a paper towel and microwave it for 15-25 seconds. This will give you that chewiness and softness you want from this cookie.
Can I Freeze Butter Pecan Cookies?
Definitely! In fact, you could freeze these butter pecan cookies 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.
Butter Pecan Cookies
Ingredients
- 1 ½ cups (163.5 g) chopped pecans, roasted*, cooled, divided
- 1 cup (2 sticks / 227 g) unsalted butter, cold, cubed
- 1 cup (200 g) granulated sugar
- ½ cup (100 g) brown sugar, lightly packed
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
- 2 ½ cups (312 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
Instructions
- Preheat oven to 350ºF. Line baking sheets with parchment paper.
- To the bowl of a stand mixer with a paddle attachment, add cold butter, granulated sugar, and brown sugar. Beat on medium speed until light and creamy, about 2-3 minutes.
- With the mixer on low speed, add eggs, one at a time. After fully incorporated, add the vanilla, stopping to scrape the bowl as needed.
- In a medium bowl, whisk together flour, baking soda, and salt.
- With the mixer off, add the dry ingredients to the butter mixture. Mix on low speed until just combined.
- Mix in 1 cup pecans, reserving the rest for the topping.
- Using a 2-tablespoon scoop, drop dough onto the lined baking sheets, spacing them about 2 inches apart. Add a few pecan pieces to the top of each cookie.
- Bake for 10-12 minutes, or until cookies are set. They will be puffy and not appear wet.
Notes
- Line an 8×8-inch baking dish with two sheets of parchment paper, crisscrossed.
- Add pecans to the dish and bake at 350°F for about 7-8 minutes.
- Remove and set aside to cool.
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.
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!!!
The chilling is an optional step. 🙂
I like watching you make the recipes in a video but you really need your own cooking show.
Do you have recipes for diabetics that are really good. I am a chocoholic.
Delightful Delicious and amazing
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!)
I AM GOING TO MAKE SOON!!!!!!!!!!!!!!!I WILL LET YOU KNOW.
You refer to cups what is that in grams
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!
Can these be frozen?
Awesome recipe!
Can’t wait to share at my Christmas eve celebration.
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!