Name: Butter Pecan Cookies
Prep time: 3 h 10 min
Cook time: PT-488125H18M8S
Total time: PT-488125H18M8S
Cuisine: American
Ingredients: 1+½ cups (195 g) chopped pecans; 1 cup (226 g) unsalted butter, softened; ½ cup (100 g) granulated sugar; 1 cup (200 g) packed brown sugar (light or dark); 2 large eggs, room temperature; 2 teaspoons vanilla extract; 2 ½ cups (313 g) all‑purpose flour; 1 teaspoon cornstarch; 1 teaspoon baking soda; ½ teaspoon salt

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Buttery cookies rich with pecan flavor—crisp around the edges and soft in the center. These butter pecan cookies are packed with toasted pecans and just the right balance of brown sugar and vanilla, making each bite melt in my mouth with a toasty, nutty crunch.

Why You’ll Love This Recipe

I love how these cookies offer a perfect mix of textures—crispy on the outside, soft and chewy in the center. Toasting the pecans deepens their flavor, and chilling the dough brings out a rich buttery taste that only gets better as they sit. Plus, these cookies freeze beautifully, so I always keep a batch ready for unexpected cravings or guests.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1+½ cups (195 g) chopped pecans
1 cup (226 g) unsalted butter, softened
½ cup (100 g) granulated sugar
1 cup (200 g) packed brown sugar (light or dark)
2 large eggs, room temperature
2 teaspoons vanilla extract
2 ½ cups (313 g) all‑purpose flour
1 teaspoon cornstarch
1 teaspoon baking soda
½ teaspoon salt

directions

I preheat the oven to 300 °F (149 °C), spread the chopped pecans on a lined baking sheet, and toast them for 15 minutes, stirring occasionally. After that, I let them cool.
I beat the softened butter until creamy, then add both sugars and beat again until the mixture is light and fluffy.
I mix in the eggs and vanilla extract until everything is fully combined.
In another bowl, I whisk together the flour, cornstarch, baking soda, and salt.
I gradually add the dry ingredients to the wet mixture while mixing on low speed until just combined.
I fold in the cooled, toasted pecans.
I cover the dough and chill it for at least 3 hours, or up to 3 days for deeper flavor.
When I’m ready to bake, I preheat the oven to 350 °F (177 °C). If the dough is fully chilled, I let it sit for about 20–30 minutes.
I line my baking sheets with parchment paper or silicone mats. Using about 1 tablespoon of dough per cookie, I scoop and roll each portion (sometimes in sugar) and space them apart on the sheet.
I bake the cookies for 11–12 minutes, or up to 13 minutes if I want them crispier, rotating the pans halfway if needed.
After baking, I let the cookies cool on the sheet for 5 minutes, flatten them gently if needed, then move them to a wire rack to cool completely.

Servings and timing

This recipe makes about 30 cookies.
Prep Time: 3 hours 10 minutes (including chilling)
Cook Time: 11–12 minutes
Total Time: About 3 hours 30 minutes
Serving Size: 1 cookie
Calories per serving: approximately 149 kcal

Variations

I sometimes roll the dough balls in sugar before baking for an extra crunch and sparkle.
A light sprinkle of sea salt over the hot cookies right out of the oven adds a gourmet touch.
I like adding a pinch of cinnamon or nutmeg to the dough for a warm spice twist.
For a chocolatey variation, I stir in mini chocolate chips along with the pecans.
If I want smaller bites, I use a teaspoon-sized scoop and adjust the bake time down by a couple of minutes.

storage/reheating

I keep the baked cookies in an airtight container at room temperature, and they stay fresh for up to a week. If I want to store them longer, I freeze them for up to 3 months. The dough also freezes well—I scoop it into balls and freeze them on a tray before transferring to a freezer bag. When I’m ready to bake, I just add a couple of minutes to the baking time (no need to thaw).

FAQs

How do I keep the cookies from spreading too much?

Chilling the dough is key. I always chill it for at least 3 hours, which helps prevent spreading and improves the flavor.

Can I toast the pecans ahead of time?

Yes, I often toast a big batch and store them in an airtight container so I can skip that step next time.

What’s the best way to soften butter quickly?

I cut the butter into small cubes and leave it at room temperature for about 20 minutes. It softens faster this way without melting.

Can I make these cookies gluten-free?

Yes, I’ve used a 1:1 gluten-free flour substitute with good results. Just make sure it includes xanthan gum for structure.

Do I need to chill the dough every time?

Yes, I’ve found that skipping the chill leads to flatter, less flavorful cookies. It’s worth the wait.

Conclusion

These butter pecan cookies are everything I want in a homemade treat—rich, nutty, and irresistibly buttery. With toasted pecans and a soft, chewy center, they never fail to impress, whether I’m baking for a gathering or just treating myself. Once chilled and baked to golden perfection, they’re the kind of cookie I keep coming back to again and again.