Introduction

These easy Butter Pecan Cookies offer a perfect balance of rich, buttery dough and toasted pecans for a delightful crunch. With simple ingredients and straightforward steps, they’re an ideal treat for any occasion.

The image shows two soft, light brown cookies stacked on top of each other on a white marbled surface. The top cookie has a bite taken out of it, revealing a crumbly, moist inside with a golden-brown color. Each cookie is sprinkled with pieces of pecans, which are light tan with darker brown edges, scattered mostly on the surface and giving a textured look. Additional cookies and pecan pieces are slightly blurred in the background, adding depth to the image. The overall scene has a warm, inviting feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Toasted Pecans:

1½ cups pecans, chopped
2 tablespoons unsalted butter
¼ teaspoon salt

Cookie Dough:

1 cup unsalted butter, softened
1 cup light brown sugar, packed
½ cup granulated sugar
2 large eggs, room temperature
2½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons vanilla extract

Instructions

Step 1: Toast the pecans by heating a skillet over medium heat. Melt 2 tablespoons of butter, then add the chopped pecans and ¼ teaspoon salt. Toast, stirring frequently, for 5-7 minutes until golden and fragrant. Remove from heat and let cool completely.
Step 2: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar for 3-4 minutes until light and fluffy.
Step 3: Beat in the eggs one at a time, followed by the vanilla extract.
Step 4: In a separate bowl, whisk together the all-purpose flour, baking soda, and ½ teaspoon salt. Gradually mix the dry ingredients into the wet mixture until just combined.
Step 5: Fold the cooled toasted pecans into the dough evenly.
Step 6: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
Step 7: Scoop 2-tablespoon portions of dough and place them on the prepared sheets about 2 inches apart.
Step 8: Bake for 11-13 minutes until edges are lightly golden. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

For a deeper pecan flavor, toast the pecans in a dry pan before adding the butter and salt.
Swap light brown sugar for dark brown sugar to add a richer molasses taste.
Chill the dough for up to 3 days to develop flavors and make it easier to shape.
Try adding a pinch of cinnamon or nutmeg for a warm spice twist.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. They also freeze well for up to 3 months. Reheat briefly in a warm oven or microwave to bring back their soft texture.

How to Serve

A close-up view of two light golden brown soft cookies stacked on top of each other, topped with scattered crunchy pecan nut pieces showing a rich brown and white color; one cookie on top has a bite taken out, revealing its moist and crumbly inner texture with layered subtle shades of beige and golden yellow; there are more similar cookies blurred in the white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pecans that are not toasted?

Yes, but toasting the pecans enhances their flavor and adds a pleasant crunch that makes these cookies extra special.

Can I substitute ingredients to make these cookies gluten-free?

You can substitute the all-purpose flour with a gluten-free baking flour blend. Be sure to check the blend’s baking instructions as some may require adjustments to other ingredients or baking time.