Butter Pecan Cookies

Buttery, soft ‘n chewy cookies exploding with toasted pecans and brown sugar flavor. 

butter pecan cookies on a cooling rack

Maybe it’s just me, but I think butter pecan is an underrated ice cream flavor. Quite often overlooked and running with the “boring” pistachio and rum raisin ice cream crowd. For the record, I love all three of these ice cream flavors! And that’s exactly why I made today’s cookie recipe. They’re salty, they’re sweet, and they’re rich with butter flavor.

If it’s not their chewy edges, soft centers, and buttery flavor– it’s the toasted pecans that make these cookies so incredible. The toasty, nutty flavor of these pecans is crucial to their flavor. If you’ve never toasted nuts before adding them to a recipe, you are missing out. The flavor is 84573849% better. I actually did the calculation yesterday; it’s really that much better.

butter pecan cookies on a baking sheet after baking

Behind the Recipe

Butter is where most cookie recipes begin. It has several jobs, including keeping the cookies tender and also imparting flavor. As today’s butter pecan cookies bake, the milk proteins inside of the butter begin to brown– giving these cookies a nutty flavor. Which is intensified with the toasted pecans. A win win butter pecan situation.

Not only this, how butter is mixed into cookie dough affects a cookie’s texture. In my favorite chocolate chip cookies recipe, I use melted butter. Melted butter provides a denser, chewier texture. But with today’s cookies, I chose to cream the butter and sugars together. During this creaming process, air is incorporated into the dough which, in turn, helps leaven the cookies as they bake. The cookies rise up, the centers stay soft, and the edges slightly crisp and become chewy.

This cookie dough is supremely soft and a little sticky. And you know what’s best for soft, sticky cookie dough? Chilling it in the refrigerator before baking. Chill this dough for at least 3 hours and up to 3 days. Chilling allows the cookie dough to thicken and the brown sugar, butter, and toasted pecan flavor to enhance.

2 images of pecans in a measuring cup and cookie dough in a bowl with a paddle attachment

butter pecan cookie dough rolled into balls

butter pecan cookies

butter pecan cookies

These butter pecan cookies are perfect for the holidays because they’re slightly more complex in flavor than Christmas sugar cookies. Everyone will love their chewy edges, toasty flavor, and soft centers. If you want to go overboard, and you definitely should, crush them up and sprinkle on top of butter pecan ice cream.

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butter pecan cookies

Butter Pecan Cookies

  • Author: Sally
  • Prep Time: 3 hours, 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 3 hours, 30 minutes
  • Yield: 30 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Description

Buttery, soft ‘n chewy cookies exploding with toasted pecans and brown sugar flavor. This cookie dough requires chilling – at least 3 hours and up to 3 days.


Ingredients

  • 1 and 1/2 cups (195g) chopped pecans
  • 1 cup (230g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 1 cup (200g) packed dark or light brown sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 2 and 1/2 cups (313g) all-purpose flour (spoon & leveled)
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Optional

  • 1/3 cup (67g) granulated sugar, for rolling
  • sea salt, for sprinkling

Instructions

  1. In a 300°F (149°C) oven, toast the chopped pecans on a large parchment paper or silicone mat-lined baking sheet for 15 minutes. Stir twice during this time. Turn oven off and set pecans aside.
  2. In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the granulated sugar and brown sugar and beat on medium high speed until fluffy and light in color. Beat in eggs and vanilla on high speed. Scrape down the sides and bottom of the bowl as needed.
  3. In a separate bowl, whisk the flour, cornstarch, baking soda and salt together until combined. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Add the toasted chopped pecans, mix on low for about 5-10 seconds until evenly distributed. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 3 hours and up to 3 days. Chilling is mandatory for this cookie dough.
  4. Remove cookie dough from the refrigerator and allow to sit at room temperature for 20 minutes– if the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 30 minutes. This makes the cookie dough easier to scoop and roll.
  5. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  6. Once chilled, the dough might be slightly crumbly, but will come together if you work the dough with your hands as you roll into individual balls. Scoop and roll balls of dough, about 1 Tablespoon of dough each, into balls. You may roll the cookie dough balls into the 1/3 cup of granulated sugar listed under the “optional” ingredients. It’s optional because I merely did this for looks– the sugar gives them a pretty sparkle. Or you can bake the cookies without the sugar rolling and sprinkle with a little sea salt when they come out of the oven. If you love salty/sweet, do the sea salt.
  7. Bake the cookies for 11-12 minutes (13 minutes for crispier cookies), until slightly golden brown around the edges. My oven has hot spots and yours may too- so be sure to rotate the pan once during bake time. The baked cookies will look extremely soft in the centers when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. If the cookies are too puffy, try gently pressing down on them with the back of a spoon. They will slightly deflate as you let them cool. Transfer to cooling rack to cool completely.

Notes

  1. Make Ahead & Freezing Instructions: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 3 days. Allow to come to room temperature then continue with step 5. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Click here for my tips and tricks on freezing cookie dough.
  2. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.

Keywords: butter pecan cookies

94 Comments

  1. Even though I measured very carefully I could still taste the baking soda. Uch! They also spread out way too much. Taste was ok.

  2. I just made these and they are delicious. I weighted the flour and baked them for 12 minutes. I tried both rolling them in sugar and sprinkling sea salt. Both were good so I end up finishing with adding sea salt to the sugar and rolling them.

  3. They are good but not delicious, a little disappointed. Sea salt didn’t help that much. Once is enough.

  4. Love this recipe! Definitely

    Any way I can make this egg-free? Whar can I use as a substitute?

    1. Trina @ Sally's Baking Addiction says:

      Hi Arshi, We haven’t tested these cookies with any egg substitutes, but let us know if you try anything!

      1. I am a huge fan of Sally’s recipes and make everything egg free. The easiest baking substitute is ground flax seed (where it has a fine flour consistency).
        For 1 egg: You whisk 1 tbsp flax seed flour with 1/4 cup of water for like 20 seconds and then it has an egg like consistency.

        And then you use it in the recipes just like an egg.
        It works amazingly with Sally’s scone recipe, her cake recipes, and her cookies. (Like I said, huge fan :))

        And as an aside, 1/4 cup Aquafaba per egg is also great, but then you also often need to adjust the flour or fat content a bit too, so it’s a bit more finicky.

  5. The first time I made the butter pecan cookies they were delicious. Soft, chewy and perfect. Made a double batch to freeze extra cookies and dough this second time. The cookies were cakey, did not spread at all and nothing like the first time. Followed directions exactly. So disappointed. Where’d I go wrong?

  6. These cookies are awesome! They are soft and chewy and with the sea salt they have a nice sweet/salty combination. Great recipe! I will definitely use them again.

  7. Janice Faulstich says:

    I had high hopes for these cookies, but they didn’t meet my expectations. The cookies were okay, but not great. I followed the directions exactly, used dark brown sugar, European butter, toasted the pecans, baked them for about 12 minutes. Rather than the optional rolling in sugar, I dipped the top of each in turbinado sugar (Sugar in the Raw), then sprinkled a little sea salt on top. The sugar added some crunch, and the salt boosted the flavor, which was still not enough to make me want to make them again. The first batch didn’t spread much, so I slightly flattened succeeding batches with my hand, which made a better looking cookie. I can’t think of any other way make these rather insipid cookies any better.

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