Butter Pecan Cookies Recipe

You know that feeling of finding a forgotten treasure? That’s what these cookies are like. They’re a classic flavor, often overlooked, waiting to be rediscovered and adored all over again.

Imagine the richest, butteriest cookie you’ve ever had, with edges that gently give way to a wonderfully soft center. Now, picture it studded with pecans that have been toasted to nutty perfection. That’s the magic we’re making today.

Why Toasting Pecans is a Game Changer

If you’ve never toasted nuts before baking with them, you are in for a genuine treat. It’s the difference between a whisper and a shout of flavor.

Toasting pulls the oils to the surface, deepening the nut’s profile and giving it a fantastic, satisfying crunch. It transforms them from a simple add-in into the star of the entire show.

Honestly, it makes all the difference in the world. Once you start, you’ll never want to go back.

Ingredients Needed for the Recipe

• 1 and 1/2 cups (195g) chopped pecans
• 1 cup (16 Tbsp; 226g) 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 (spooned & leveled)
• 1 teaspoon cornstarch
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• Optional: 1/3 cup (67g) granulated sugar, for rolling
• Optional: sea salt, for sprinkling

The Secret Life of Cookie Dough

It all starts with butter, doesn’t it? But it’s not just about flavor; it’s a key player in texture. How you handle it can change everything.

When you cream the softened butter with the sugars, you’re not just mixing. You’re trapping tiny air pockets, little balloons that will help your cookies rise and become beautifully soft in the middle.

And that bit of cornstarch? It’s a quiet little helper, working behind the scenes to ensure the cookies stay irresistibly tender and chewy, long after they’ve cooled.

How to make Butter Pecan Cookies?

Toasting the Pecans

Begin by spreading your chopped pecans on a baking sheet lined with parchment or a silicone mat. Pop them into a 300°F (149°C) oven for about 15 minutes, giving them a stir or two along the way.

You’ll know they’re ready when your kitchen smells like a cozy, nutty dream. Turn the oven off and let them cool right on the sheet; they’ll continue to crisp up as they do.

Creaming the Butter & Sugars

In a large bowl, beat the softened butter on its own for a full minute until it’s perfectly smooth and creamy. This might feel like a small step, but it’s the foundation of a great cookie.

Now, add both the granulated and brown sugars. Beat them together on medium-high speed until the mixture becomes light, fluffy, and pale in color. This is where you build that lovely airy structure.

Incorporating the Wet Ingredients

Beat in the eggs, one at a time, followed by the vanilla extract. Let the mixer run on high for a minute, letting everything become fully incorporated and emulsified.

Don’t forget to scrape down the sides and bottom of the bowl with a spatula. You want to make sure every last bit of butter and sugar is part of the party.

Combining the Dry Ingredients

In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. This isn’t just mixing; it’s ensuring the leavening agents are evenly distributed for a perfect, even bake.

With your mixer on low speed, gradually add the dry ingredients to the wet mixture. Mix just until the flour disappears, the dough will be quite thick, and that’s exactly what you want.

The All-Important Chill Time

Now, gently fold in those glorious toasted pecans. Then, cover the bowl tightly with plastic wrap and chill the dough for at least 3 hours, or up to 3 days.

I know, waiting is the hardest part. But this chill time is non-negotiable—it firms up the butter, deepens the flavors, and prevents the cookies from spreading into thin puddles in the oven.

Shaping the Cookies

When you’re ready to bake, take the dough out and let it sit at room temperature for about 20-30 minutes. This just makes it easier to scoop.

Scoop out about 1 tablespoon of dough per cookie and roll it into a ball. If you like a little sparkle, you can roll them in that optional granulated sugar. It gives them a pretty, crackly finish.

Baking to Perfection

Preheat your oven to 350°F (177°C) and line your baking sheets. Place the dough balls a few inches apart, they need their space to grow.

Bake for 11-12 minutes. They will look soft and puffy in the middle, with just the faintest hint of golden brown around the edges. That’s perfect. For an extra touch, you can sprinkle them with a tiny pinch of sea salt right when they come out.

The Final Cool Down

Let the cookies cool on the hot baking sheet for 5 full minutes. They’re still baking on the inside during this time, it’s called carry-over cooking.

If they’re a bit too puffy for your liking, you can gently press down the center with the back of a spoon. Then, transfer them to a wire rack to cool completely, if you can resist that long.

Tips

For the best results, always use room temperature eggs and butter. It helps them emulsify properly with the sugar, creating that light, airy texture we love.

If your dough chilled for more than a day, it might be a little crumbly. Just work it with your hands as you roll the balls; the warmth from your palms will bring it together beautifully.

Don’t overbake them. They will look underdone, but trust the process. They set up as they cool, resulting in that dreamy, soft-centered cookie.

How to Store and Reheat for Maximum Enjoyment

Keep these cookies in an airtight container at room temperature. They’ll stay fantastically fresh and soft for up to a week, if they last that long.

To bring back that just-baked warmth and softness, pop a cookie in the microwave for a mere 10-15 seconds. It’s like a little bit of time travel, right back to the first bite.

You can also freeze the baked cookies for up to 3 months, or freeze the unbaked dough balls. Bake frozen dough balls straight from the freezer, adding just an extra minute to the bake time.

When to Serve These Buttery Delights

These cookies are wonderfully versatile. They’re elegant enough for a holiday cookie swap but simple and comforting enough for a Tuesday afternoon with a cup of tea.

They make a fantastic dessert after a rich, heavy meal. Their buttery, nutty flavor is a sophisticated finish that isn’t overly sweet, a perfect little palate cleanser.

And let’s be real, they’re also the ultimate companion for a lazy weekend morning, paired with a strong cup of coffee. No special occasion required.

Fun Variations to Shake Things Up

For a decadent twist, sandwich two cookies together with a smear of salted caramel frosting or a simple vanilla buttercream. It’s over-the-top in the very best way.

Love a bit of texture? Add 1/2 cup of toffee bits to the dough along with the pecans. The buttery toffee and the nutty pecans are a match made in heaven.

If you’re a chocolate fan, a drizzle of melted dark chocolate over the cooled cookies creates a stunning and delicious contrast to the brown sugar flavor.