Introduction

These easy butter pecan cookies are rich, buttery, and packed with toasted pecans for a delightful crunch. Perfect for any occasion, they combine a soft, chewy texture with a deep nutty flavor.

The image shows a close-up view of soft, golden-brown cookies stacked on top of each other on a white marbled surface. The top cookie has a bite taken out of it, revealing a moist and chewy inside with a slightly crumbly texture. Both cookies have pieces of pecans scattered on top, adding a rough texture and a rich brown color contrast to the smooth cookie dough. The background shows more similar cookies slightly out of focus. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ cups pecans (chopped)
2 tablespoons unsalted butter
¼ teaspoon salt
1 cup unsalted butter (softened)
1 cup light brown sugar (packed)
½ cup granulated sugar
2 large eggs (room temperature)
2½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons vanilla extract

Instructions

Step 1: Toast the pecans by heating a skillet over medium heat. Melt 2 tablespoons of unsalted butter in the skillet, then add the chopped pecans and ¼ teaspoon salt. Toast, stirring frequently, for 5 to 7 minutes until the pecans are golden and fragrant. Remove from heat and let cool completely.
Step 2: Make the cookie dough by creaming 1 cup softened unsalted butter with both sugars (1 cup light brown and ½ cup granulated) for 3 to 4 minutes until light and fluffy. Beat in the eggs one at a time, followed by the 2 teaspoons vanilla extract. In a separate bowl, whisk together the 2½ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt, then gradually mix into the wet ingredients. Fold in the cooled toasted pecans gently.
Step 3: Preheat your oven to 350°F (175°C). Scoop the dough into 2-tablespoon portions and place them on a baking sheet, spacing each cookie about 2 inches apart to allow for spreading.
Step 4: Bake for 11 to 13 minutes, or until the edges start to turn golden brown. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For a deeper nutty flavor, try using toasted walnuts or almonds instead of pecans.
Make sure the butter and eggs are at room temperature for better mixing and texture.
Chill the dough for 30 minutes before baking to prevent excessive spreading.

Storage

Store the cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, you can refrigerate for up to two weeks or freeze for up to three months. Reheat frozen cookies briefly in a low oven or microwave to enjoy warm.

How to Serve

The image shows two soft, golden-brown cookies stacked on each other on a white marbled surface. The top cookie has a bite taken out of it, revealing a light, crumbly texture inside, while chunks of pecan nuts are embedded on the top surface of both cookies. The cookies are thick and slightly rounded, with a smooth surface that has gentle cracks. More cookies with similar appearances are blurred in the background, adding depth to the composition. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted butter?

Yes, but reduce or omit the additional salt called for in the recipe to avoid over-salting your cookies.

How do I make sure my cookies stay soft?

Do not overbake. Remove the cookies from the oven as soon as the edges turn golden and the centers still look slightly underbaked. Cooling on the baking sheet helps them set while staying soft.