If you love butter pecan ice cream, then you are going to be obsessed with these butter pecan cookies. They take the flavors of a classic dessert and turn them into a cookie that feels both cozy and a little fancy. The dough is rich and buttery with the perfect crunch of pecans in every bite. They come together as easily as a chocolate chip cookie, but with a flavor that feels extra special. When my kids came home from school to the smell of these baking, they barely gave me a chance to sneak one before the tray disappeared. These butter pecan cookies are perfect for holiday boxes, family movie nights, or just when you want something sweet and comforting.
If you cannot get enough cookies and bars, I have a few more recipes you will love. The Dubai Brownies are rich and trendy in the best way, while the White Chocolate Raspberry Cookies bring a fruity twist to your cookie tray. For something with a little crunch, the Cornflake Cookies never last long at my table, and the Ranger Cookies are a fun throwback packed with flavor and texture.
Equipment
- Two sheet pans
- Parchment paper
- Whisk
- Stand mixer or Hand mixer
- Scoop or large spoon
- Cooling rack
- Mixing bowl
- Measuring cups and spoons
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Ingredients
- All-purpose flour
- Baking soda
- Baking powder
- Kosher salt
- Butter
- Light brown sugar
- Granulated sugar
- Eggs
- Vanilla extract
- Chopped pecans
- Pecans halves
Directions
Preheat the oven to 350°F and line 2 sheet pans with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
In your mixer’s bowl, beat the melted butter, light brown sugar, and granulated sugar on medium speed until the mixture has lightened in color. Gradually add the eggs one at a time, mixing well after each addition, then blend in the vanilla extract. Reduce the mixer to low and gradually add the flour mixture and pecans.
Scoop heaping tablespoons of cookie dough onto a sheet pan and top each with a pecan. Refrigerate the cookie dough for one hour to rest.
Arrange the dough onto the sheet pans, leaving about 2 inches between each. Bake for 11 to 13 minutes until the edges are firm.
Transfer the cookies to a cooling rack and let them cool.
How do you serve this?
- The nutty richness of these cookies pairs well with hot cider or coffee. I like to have them as a midday snack or to top off the evening after dinner.
FAQs (Because Life’s Too Busy for Guesswork)
Yes, if you would like to add chocolate chips, you can use milk chocolate or dark chocolate to avoid overwhelming the sweetness. Also, the toffee pieces would make a great addition on their own. If you add both, you may find the sweetness of the cookie overwhelming. Even caramel pieces would make a great addition.
I would recommend letting them cool enough that you won’t burn yourself when you eat them. However, if you would like to start enjoying them while they're still warm, you are more than welcome to do so.
If your cookies are overly crisp, then I would recommend putting them in a large Ziplock or on a plate covered with a slice of bread. Usually, I leave them overnight or for several hours. The cookies will pull the moisture out of the bread and back into the cookie, giving you a softer cookie. If you need a gluten-free option, using a handful of marshmallows works as well.
The toasting process helps bring the flavors of the pecan forward more. It intensifies the nutty and buttery flavors they have and helps them stand out more in the cookies against all the other flavors. Although you do not have to use toasted pecans, it is recommended to achieve a better flavor profile.
What are substitutions that I can make?
- All-purpose flour – For a gluten-free option, use a 1:1 gluten-free flour. Ensure you add an extra egg when switching to a gluten-free diet.
- Eggs – If you need an egg-free option, replace with 1/2 cup of applesauce. You can use the unsweetened apple sauce since the recipe is already sweet enough. However, if sweetened is all you have on hand, that will work as well. Another option is to use the liquid from chickpeas. You would need 2 tablespoons for each egg called for in this recipe; you would need 4 tablespoons, 1/4 cup.
- Vanilla extract – If you want to increase the pecan flavor even more or the butter flavor, you could switch the vanilla extract for a pecan or butter extract.
- Whole pecans – If you prefer not to add the whole pecans to the top, you can omit them.
How should I store my leftovers?
- Butter Pecan Cookies should be stored in a large Ziplock or airtight container at room temperature for 3-5 days.
- To Freeze: If freezing baked cookies, ensure they are completely cool and place them in an airtight freezer-safe container or a Ziplock bag. Place parchment paper between each layer of cookies to prevent them from sticking together as they thaw later. Freeze for up to 1 month. If freezing before baking, assemble the cookies into a dough ball and then place them on sheet pans in the freezer for 2-4 hours. Then place the frozen dough balls into a large freezer-safe Ziplock bag, removing as much air as possible, and freeze for up to 3 months. If you vacuum pack them, you can freeze them for 6 months.
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Butter Pecan Cookies
Equipment
- 2 Sheet pans
- Parchment paper
- Large mixing bowl
- Whisk
- Mixer and bowl
- Large spoon
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup melted butter
- 1 cup light brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1 cup toasted chopped pecans
- 36 toasted halves pecans
Instructions
- Preheat the oven to 350°F and line 2 sheet pans with parchment paper.
- In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
- In your mixer’s bowl, beat the melted butter, light brown sugar, and granulated sugar on medium speed until the mixture has lightened in color. Gradually add the eggs one at a time, mixing well after each addition, then blend in the vanilla extract. Reduce the mixer to low and gradually add the flour mixture and pecans.
- Scoop heaping tablespoons of cookie dough onto a sheet pan and top each with a pecan. Refrigerate the cookie dough for one hour to rest.
- Arrange the dough onto the sheet pans, leaving about 2 inches between each. Bake for 11 to 13 minutes until the edges are firm.
- Transfer the cookies to a cooling rack and let them cool.
Notes
Yes. Milk or dark chocolate chips work well without overpowering the sweetness. Toffee pieces are also a great addition, but using both may make the cookies too sweet. Caramel pieces are another option. Do I have to let the cookies cool, or can I have them warm?
You can enjoy them warm if you like, just be careful not to burn yourself. Cooling will also help the cookies firm up. I accidentally overbaked the cookies, and they are super crisp. What can I do to help?
Place them in a sealed container with a slice of bread and leave overnight. The cookies will absorb the moisture and soften. For a gluten-free option, use marshmallows instead of bread. Do I have to use toasted pecans, or can I just use regular ones?
Toasting brings out the nutty, buttery flavors in pecans, making them stand out more in the cookies. You can use regular pecans, but toasted pecans provide a deeper flavor.
This is on my baking list for this week! Thank you!
I just made a batch to bring to work tomorrow. The Flavor combo is perfect, buttery with the pecan flavor.
Pecans are my favorite so I knew I needed to make these. Happy to report they did not disappoint! They were so buttery and nutty. Looking forward to adding them to my holiday cookie lineup!
Pecans are amazing! I hope all your friends and families will enjoy them as much.