Butter Pecan Cookies – Soft, Buttery, and Loaded with Toasted Pecans

Few cookies feel as timeless and comforting as butter pecan cookies. Rich with buttery flavor, delicately sweet, and filled with toasted pecans in every bite, these cookies are the kind you make when you want something classic, cozy, and undeniably satisfying. They’re simple without being plain, nostalgic without feeling outdated, and perfect for everything from holiday trays to quiet afternoons with a cup of coffee.

Butter pecan is a flavor combination that’s long been associated with Southern desserts and old-fashioned ice cream parlors. That deep, nutty richness paired with real butter creates a flavor that feels warm and familiar. When translated into cookie form, it becomes something truly special. These cookies bake up soft in the center with lightly crisp edges, offering the perfect balance of texture and flavor.

What really sets butter pecan cookies apart is the way the pecans are prepared. Lightly toasting the nuts before folding them into the dough brings out their natural oils and enhances their flavor. Combined with brown sugar and vanilla, the pecans add a subtle caramel-like depth that makes these cookies taste far more indulgent than their simple ingredient list suggests.

These cookies don’t rely on chocolate chips or flashy add-ins. Instead, they let butter and pecans take center stage. That makes them ideal for anyone who loves classic flavors, less sweetness, and a cookie that pairs beautifully with coffee, tea, or milk. They also store well, making them great for gifting, sharing, or keeping on hand for whenever a craving hits.

Whether you remember butter pecan from childhood desserts or you’re discovering it for the first time, this cookie recipe is one you’ll want to bake again and again.

Ingredients:

• 2 cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon fine salt
• 1 cup unsalted butter, softened
• ¾ cup brown sugar, packed
• ¼ cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1 cup pecans, finely chopped
• 1 tablespoon butter (for toasting pecans)

Instructions:

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a small skillet over medium heat, melt 1 tablespoon butter and add the chopped pecans.
3. Toast the pecans for 3–5 minutes, stirring frequently, until fragrant and lightly browned. Remove from heat and let cool completely.
4. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
5. In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy.
6. Add the egg and vanilla extract, mixing until fully combined.
7. Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms.
8. Fold in the cooled toasted pecans evenly throughout the dough.
9. Scoop tablespoon-sized portions of dough and place them 2 inches apart on the prepared baking sheets.
10. Bake for 10–12 minutes, until the edges are lightly golden and the centers look just set.
11. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Tricks

• Toasting the pecans is essential for maximum flavor—don’t skip this step.
• For extra soft cookies, slightly underbake and let them finish setting as they cool.
• Use room-temperature butter for the creamiest dough and best texture.

Variations

• Add a pinch of cinnamon or nutmeg for warm spice notes.
• Drizzle cooled cookies with a light vanilla glaze for a bakery-style finish.
• Substitute half the pecans with walnuts for a mixed-nut version.

Serving Suggestions
Butter pecan cookies are wonderful served warm or at room temperature. They pair especially well with coffee, chai tea, or hot chocolate. For dessert platters, arrange them with shortbread, sugar cookies, and thumbprint cookies for a classic assortment.

Storage Information
Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies for up to 2 months. Thaw at room temperature before serving.

FAQ
Can I make the dough ahead of time?
Yes, the dough can be refrigerated for up to 48 hours before baking.

Do these cookies spread a lot?
They spread moderately. Chilling the dough for 30 minutes helps keep them thicker.

Can I use salted butter?
Yes, but reduce the added salt slightly to avoid over-salting.

History / Fun Facts
Butter pecan flavor became widely popular in the early 20th century, especially in Southern cooking and ice cream shops. Its smooth, nutty profile made it a natural fit for baked goods, where butter and pecans could truly shine together.