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–+ servings

Butter Pecan Cookies

Plate of homemade butter pecan cookies with nuts and a golden-brown texture
These butter pecan cookies offer a delightful balance of buttery richness and crunchy pecans, making them an ideal treat for any occasion.
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 45 minutes
Serving Size 24 cookies

Ingredients

For the cookie dough

  • 1 cup unsalted butter, softened (about 2 sticks) Ensure butter is fully softened for best results.
  • 1 cup packed brown sugar Adds chew and molasses flavor.
  • 1/2 cup granulated sugar Adjust if using all brown sugar.
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt Reduce if using salted butter.
  • 1 cup pecans, chopped Toasted for enhanced flavor.

Instructions

Preparation

  • Preheat the oven to 350°F (175°C). Line baking sheets with parchment or leave them ungreased.
  • In a large bowl, cream the softened butter with the brown and granulated sugars until smooth and slightly fluffy.
  • Beat in the egg and vanilla until combined using a sturdy spoon or an electric mixer on low.
  • In a separate bowl, whisk the flour, baking soda, and salt. Gradually add the dry mix to the butter mixture, mixing until just combined.
  • Fold in the chopped pecans gently so they’re evenly distributed.
  • Drop tablespoon-sized scoops of dough onto the baking sheet, spacing them about 2 inches apart.
  • Bake for 10–12 minutes, until the edges are lightly golden and centers look set but not dry.
  • Let the cookies cool on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.

Notes

For best texture, do not overmix once flour is added. Use a light hand with the pecans to maintain cookie structure. Store in an airtight container for up to 4 days. Freeze baked cookies for longer storage.