Butter Pecan Cookies Recipe

If you’re ready for a cozy, nutty hug in cookie form, you are in the right place! Today I’m bringing you the absolute best Butter Pecan Cookies to warm your soul. These aren’t just any cookies; they’re the kind that disappear straight off the cooling rack. Imagine a classic sugar cookie vibe, but loaded with the deep, caramel-like sweetness of brown sugar and an incredible crunch from toasted pecans. Trust me, these cookies are melt-in-your-mouth soft with those perfect chewy edges, and they are truly a game-changer for your baking rotation.

Why You’ll Love This Recipe

• Ultimate Comfort Flavor: The combination of butter and pecan is a timeless classic that evokes the best feelings of cozy holidays and home baking.
• Perfect Texture Every Time: We are aiming for cookies that are wonderfully soft and chewy in the center, contrasted by a satisfying crunch from the chopped nuts.
• Quick & Easy: With a prep time of just 15 minutes, you can have a fresh batch of these buttery beauties ready to devour in under a half-hour.
• A Crowd-Pleaser: This recipe makes 24 cookies—perfect for sharing with friends, taking to a party, or just keeping the cookie jar fully stocked (we won’t judge!).

Ingredients

All you need for this incredible Butter Pecan Cookies Recipe is about 30 minutes and a little love! Yes, it’s that easy. But first, gather up these key ingredients:

• Unsalted Butter: Make sure this is softened! It’s the foundation of that rich, buttery flavor and needs to be creamy to properly aerate with the sugars.
• Brown Sugar (packed): This is essential for moisture and that deep, molasses flavor that gives the cookie its characteristic chewiness.
• Granulated Sugar: Provides the necessary structure and helps those edges get perfectly light golden.
• Large Eggs: Our binders! They add richness and help everything hold together beautifully.
• Vanilla Extract: Enhances the overall sweet flavor profile and complements the nuts.
• All-Purpose Flour: The bulk of our cookie structure. Don’t pack it too tight when measuring!
• Baking Soda: The key leavening agent that helps our cookies puff up slightly and spread perfectly.
• Salt: Just a pinch, but it’s crucial! It balances the sweetness and really makes that pecan flavor pop.
• Chopped Pecans: The star of the show! Toasting them lightly before adding them is a pro tip for maximizing that nutty goodness.
• Butter Extract (optional): If you want to absolutely amplify that signature butter pecan flavor, this is your secret weapon.

Note: The exact quantities and measurements for all these ingredients will be found right under the article in the detailed recipe card.

How to Make the Butter Pecan Cookies

Step 1: Get the Oven Ready

Preheat your oven to a welcoming $350^{\circ}\text{F}$ ($175^{\circ}\text{C}$). While it’s heating up, line your favorite baking sheets with parchment paper. This simple step ensures easy cleanup and keeps the bottoms of your cookies perfectly light.

Step 2: Cream the Wet Base

In a large mixing bowl, take that softened butter, brown sugar, and granulated sugar and cream them together. Beat until the mixture is visibly light and fluffy. This step is vital for incorporating air, which gives your cookies their gorgeous texture.

Step 3: Add Eggs and Extracts

Beat in your eggs one at a time, ensuring each one is fully incorporated before adding the next. Now stir in the vanilla extract (and that optional butter extract if you’re going for maximum flavor!).

Step 4: Mix the Dry Ingredients

In a separate, medium-sized bowl, use a whisk to combine the flour, baking soda, and salt. Whisking ensures the leavening agent and salt are evenly distributed so every cookie bakes perfectly.

Step 5: Combine and Fold

Gradually add your dry ingredients to the wet mixture. Mix until everything is just combined. Remember, overmixing at this stage is a no-no! Stop as soon as you see no more streaks of dry flour. Then, gently fold in your chopped pecans until they are evenly distributed throughout the dough.

Step 6: Scoop and Bake

Scoop tablespoon-sized portions of dough (a cookie scoop works great here!) onto the prepared baking sheets, leaving about 2 inches of space between each. Bake for a quick 10–12 minutes, or until the edges are lightly golden but the centers still look slightly soft and maybe a little glossy—that’s the key to a chewy cookie!

Step 7: Cool and Savor

Remove the trays from the oven and let those beauties sit on the hot baking sheet for 5 minutes. This allows the cookies to finish setting up without becoming dry. After 5 minutes, transfer them to a wire rack to cool completely. Now go grab your coffee or tea and savor the rich, nutty flavor!

Pro Tips for Making the Recipe

• Don’t Skip the Softening: Your butter needs to be properly softened (room temperature, but not melted!) for the best creaming results. If it’s too cold, your cookies will be dense.
• Toast Your Pecans: For a truly elevated flavor, lightly toast your chopped pecans in a dry skillet for a few minutes before adding them to the dough. It deepens their flavor dramatically!
• The Golden Center: Pull the cookies out of the oven when the centers still look slightly underdone. They will continue to bake on the hot sheet, resulting in that dreamy, soft, chewy texture.
• Make Them Big: You can easily make this a large bakery-style cookie by using a 1/4 cup scoop. Just increase the baking time by 3-5 minutes!

How to Serve

These Butter Pecan Cookies are delightful on their own, but here are a few fun ways to enjoy them:

• Ice Cream Sandwich: Sandwich a scoop of vanilla or caramel ice cream between two cooled cookies for an elevated summer treat.
• Coffee & Tea Pairing: Their nutty richness pairs perfectly with a hot cup of black coffee, a simple black tea, or even a spiced chai latte.
• Milk Dippers: Go classic! They are excellent alongside a tall, cold glass of milk.
• Topping Twist: Dust the warm, fresh cookies with a sprinkle of flaky sea salt right as they come out of the oven to amplify the buttery flavor.

Make Ahead and Storage

Storing Leftovers

Store cooled cookies in an airtight container at room temperature for up to 5-7 days. To keep them extra soft, toss in a half slice of bread—it works wonders!

Freezing

You can freeze the cookie dough for future use! Scoop the dough balls onto a parchment-lined sheet and flash freeze them. Once solid, transfer the dough balls to a freezer-safe bag or container for up to 3 months. Bake straight from frozen, adding a couple of extra minutes to the bake time.

Reheating

If your cookies have lost a little of their softness, pop them in the microwave for 5-10 seconds, or briefly warm them in a $300^{\circ}\text{F}$ oven for 2 minutes. They’ll taste freshly baked!

FAQs

Can I use melted butter instead of softened butter?

Using melted butter will fundamentally change the texture of the cookie. When you cream softened butter with sugar, you incorporate air, which is essential for a light, chewy cookie. Melted butter will result in a denser, flatter, and greasier cookie. Always stick to softened butter for the best results!

Can I make the dough ahead of time?

Absolutely! This is a great dough to make ahead. You can refrigerate the prepared dough, tightly covered, for up to 3 days. When you’re ready to bake, let the dough sit out on the counter for about 15-20 minutes to soften slightly before scooping and baking.

Are there any good substitutes for pecans?

If you or someone you’re baking for has a pecan allergy, or if you simply don’t have pecans on hand, you can easily substitute other nuts. Walnuts, almonds, or even a mix of dried cranberries and white chocolate chips would be delicious additions!

How do I know when the cookies are done baking?

The key to a perfect Butter Pecan Cookie is to avoid overbaking. You should look for edges that are set and lightly golden brown, but the centers should still look slightly pale and soft. They will continue to cook slightly on the tray after you remove them, ensuring that soft center remains.