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


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.


  • 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 (312g) all-purpose flour (spoon & leveled)
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt


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


  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.


  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


Comments are closed.

  1. I made these and now everyone wants more! To those who asked about the flatness, I also bake teacakes. When I use butter they spread out. But, when I use a stick of butter and a stick of margarine the don’t get flat.

  2. Great recipe! Thanks for sharing . My husband loved them.

  3. They look so yummy 

  4. This recipe (and pictures) are absolutely beautiful. They are a must make soon list.. I noticed the swirl-like texture of them and was wondering what a teaspoon of Cinnamon would do for them. I think I will try that as well. Thank you for your inspiration!

  5. These cookies were VERY GOOD! I have never seen cookies go so fast at a party. I will give a tip for those like me who completely missed the 3 hour chill time when deciding when to begin that I put the dough in the freezer for an hour and the fridge for 30min and they turned out great. It was a quick trick to cut my chill time in half. 

  6. I made these but they can out very cake-like much to my disappointment. Next time I am going to add more Brown sugar and only 1/2 tsp of baking soda and see how the come out.

    1. Mine did as well. I did not have an electric mixer, so I did it by hand. The flavor was on point, but the texture, not my favorite. I prefer cookies on the fudgier side. But these were delicious anyway!

  7. These are my favorite butter pecan cookies! I had to come over and share the recipe for #nationalpecancookieday so good!!

  8. Time for another Sally recipe! I just made these butter pecan delights and they were a treat. Fall is already well on its way here in Switzerland and the toasted pecans made our kitchen smell absolutely heavenly, just perfect for the crisp cold weather. The only thing I did differently was add a heaping teaspoon of cinnamon, because I’m a cinnamon addict. They were gobbled up by my hungry roommates immediately. Thanks for another successful recipe, you are magical.

  9. There is a lot of writing on this post which I don’t mind. But just a suggestion, a disclaimer at the beginning of this post saying that this isn’t a recipe you can make in two hours would be nice. I bought the ingredients and started making this for a party I have to be at in two hours, just to realize the dough has to sit for a very long time. 

    1. Hi Christina, So sorry you missed that part. Most of my cookie recipes do require dough chilling. Next time see the first line in the recipe (immediately below the title) and it will tell you the yield and the total time they take.

      1. I will just plan ahead next time! I was very impressed with how these smelled exactly like butter pecan ice cream before I even baked them. These will be in my regular rotation for sure.

  10. My husband’s boss/friend asked him to have me make him some “pecan only” cookies. I love to bake and was more than happy to oblige him. Let me say how glad I am that I found this recipe! I’M GLAD! My family ate so many that I had to make more! 
    Thank you for the recipe. 

  11. Hi Sally, I know this is an old post but I was wondering if you’d ever tried using browned butter in this recipe? Would it make the cookies spread too much? Thanks in advance! 🙂

    1. Hi Kelly! This dough isn’t suited for melted/brown butter. I suggest making this dough recipe and subbing in pecans for the chocolate chips.

  12. That one girl says:

    I really want to make these again. Only I don’t have pecans. I have walnuts :(. Would that be okay?

    1. Definitely!

  13. Wahh! These totally missed the mark for us! So confused. The actual consistency was delicious and soft and puffy, just like what I love about Sally’s snickerdoodles. We followed everything to a T and they were just, well, boring. Everyone agreed – it was lacking flavor! Even the ingredients sounded like it would be the perfect cookie, but they were so bland! I don’t even like particularly sweet cookies, and these were so UNsweet I feel like it needed more sugar, or something! We ended up making some homemade caramel so that guests could drizzle some on if they wanted.

  14. Hi there! I was so excited to bake these today…I followed all of the directions but they didn’t turn out so well 🙁 I’m a little disappointed I’m not sure if I accidentally used too much flour or what but I measured properly and I also chilled it for 3+ hours. They kind of looked like scones and didn’t taste very sweet. Any tips for making it better?

  15. Don’t know what happened, but the recipe completely flopped. Followed all the directions, too. They were burnt and thin, but the middle was raw. Could not chilling it long enough cause it? I had them in the fridge for three hours.

  16. These cookies were amazing! I used fresh pecans from my neighbors yard to add the perfect touch. I didn’t chill my dough for 3 hours but froze it for 45 minutes and dropped the dough onto the cookie sheets and baked in the lower rack of my oven for 12 minutes, then added a sprinkled of salt to the top once they came out. These cookies were divine! Next time, I’m adding cinnamon. I always add cinnamon to all of my cookies but I forgot this time. Cinnamon would take these cookies to the next Level. Thanks for the awesome recipe!

  17. Steven Lindner says:

    Cookies turned out great, I used chopped smoked almonds and baked them and white chocolate chips…Yum.

  18. Mary sullivan says:

    Very disappointed , won’t make again.  Weak in flavor and not worth the work.  I guess I’m the minority based on reviews noted but did not like the cookie.    I followed the recipe 100% and kept going back to the recipe to make sure I was following directions.    I give cookie platters to our friends every year and try a new cookie every year.  Unfortunately I will not have this cookie on my trays .

    1. Mary, I’m sorry the flavor didn’t work out for you! I hope you find some others that you love! 🙂

  19. Crystal Flores says:

    Dear Sally,
    I love your Web page and your recipes are all so amazing! Your baking addiction has now become my baking addiction. Thank you so much for sharing!!!

  20. How many cookies does this recipe make?

  21. I just made these cookies and they are delish!  A quick note:  these are very “pecany” in flavor, so if you are looking for a sweeter cookie, might not be the one for you. But man, you should give these a whirl if you want a great and different Christmas cookie this year! 😀

  22. Hi i bake alot and have never used corn starch in a cookie recipe why do you use it

  23. I followed the recipe to the dot but the cookies came out flat, real greasy and kind of bland. They look like the pictures but taste not really there . I have plenty of dough left, started with a few to see how they would taste . Any suggestions to making them less greasy, fatter and more flavorful?

  24. Is it possible to substitute almond extract for the vanilla? Would 2 teaspoons be too strong?

    1. You can but 2 teaspoons might be too strong. I find almond extract to have a much more powerful flavor than vanilla!

  25. What if I only have salted sticks of butter

    1. You can use them and just use 1/4 tsp of salt. Happy baking 🙂

  26. I don’t know if the ladies that said these cookies have no taste, or are too difficult to make didn’t follow the recipe correctly or maybe didn’t toast the pecans or what because, THESE COOKIES ARE AMAZING!!!! If you like pecans, these have such an amazing pecan flavor!! These will definitely be THE cookies I take to a picnic or to a BBQ party or to cookie exchange party!!! Thank you so very much for sharing this recipe!!

    1. I’m so happy that you like them so much, Gina!!

  27. Made these yesterday. As others stated they don’t have tons of flavor. I tweaked each b atcha I made. Using a small Oneida scoop I only baked 10 minutes or they burned on the bottom. Also, best batch as rolled in cinnamon sugar with no cinnamon in the dough.

    Best way to eat is as suggested…with vanilla ice cream and homemade toffee sauce over broken pieces if cookies. Definitely will make again.

  28. Deb Karpinski says:

    Just made these cookies, and they’re absolutely delicious! Great with coffee. I used unsalted Irish butter and refrigerated the dough for about 36 hours – came out perfect! Thanks for the recipe!

  29. Has this recipe ever been tried with gluten free flour? If so, any suggestions for converting it?

  30. These cookies sound really good.
    Have you ever added chocolate chips or butterscotch chips or white chocolate chips to batter?

    1. I haven’t, but any would be great here. Like a kicked up butterscotch or chocolate chip cookie!

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally