Butter Pecan Cookies are a delightful treat that combines the rich, creamy flavor of butter with the nutty crunch of toasted pecans. These cookies are soft yet slightly crisp around the edges, making each bite a perfect mix of textures. The buttery aroma fills your kitchen and invites you to grab one (or two) straight from the oven.
I love making these cookies when I want something simple but special. The chopped pecans add such a wonderful, natural sweetness and a little crunch that makes every bite interesting. One of my favorite tricks is to use browned butter in the dough—it gives the cookies a deeper, nuttier flavor that really brings out the pecans.
These cookies are perfect with a cup of tea or a glass of cold milk. I like to share them with friends, and they always disappear fast because they’re just that good. Whether you’re baking for a holiday, a weekend treat, or just because, Butter Pecan Cookies never fail to bring a warm, homey feeling to the table.
Key Ingredients & Substitutions
Butter: Browned butter is the star here—it gives a nutty, rich flavor that really brings out the pecans. If you’re short on time, you can use melted butter, but the flavor won’t be as deep.
Brown Sugar & Granulated Sugar: Brown sugar adds moisture and a bit of chewiness, while granulated sugar helps with crisp edges. You can swap light brown sugar for dark brown for a stronger molasses taste.
Pecans: Toasting pecans before adding them makes a huge difference. It brings out their flavor and crunch. If pecans aren’t available, walnuts are a good substitute that works well.
Flour, Baking Soda & Salt: All-purpose flour is best for the tender yet structured cookie. Baking soda helps with rise and spread, and a pinch of salt balances sweetness and enhances flavor.
How Do I Get Perfectly Browned Butter Without Burning It?
Browning butter adds amazing flavor but can be tricky. Here’s how to do it safely:
- Use a light-colored pan so you can see the butter color change easily.
- Melt butter over medium heat, stirring often.
- Watch for milk solids to foam and turn golden brown—this happens quickly!
- Once you smell a nutty aroma and see a golden color, remove the pan from heat immediately.
- Pour the butter into a cool bowl to stop cooking and cool before mixing with sugars.
This step is worth the attention because it transforms your cookies from good to fantastic!
Equipment You’ll Need
- Large skillet – I recommend a light-colored one to watch for the butter browning perfectly without burning.
- Mixing bowls – you’ll need at least two; one for wet ingredients and one for dry.
- Electric mixer or whisk – makes beating the sugars and eggs easier and quicker.
- Cookie scoop or spoon – helps form uniform cookies for even baking.
- Baking sheets – line with parchment paper for easy cleanup and cookies that won’t stick.
- Cooling rack – for cooling the cookies evenly after baking.
Flavor Variations & Add-Ins
- Use chopped walnuts or almonds instead of pecans for a different nutty flavor.
- Add chocolate chips or chunks to make them extra indulgent.
- Sprinkle a little flaky sea salt on top before baking for a sweet-salty touch.
- Mix in a teaspoon of cinnamon or a pinch of cayenne pepper for a warming spice twist.
How to Make Butter Pecan Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups chopped pecans, toasted
- Optional: Flaky sea salt for sprinkling on top
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus 10-12 minutes to bake. Allow a few extra minutes for cooling before enjoying your cookies fresh and delicious.
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by setting your oven to 350°F (175°C). Line your baking sheets with parchment paper to keep your cookies from sticking and make cleanup easier.
2. Brown the Butter:
In a large skillet over medium heat, melt the butter. Keep stirring frequently until the butter turns a golden brown and smells nutty—this is your browned butter. Remove from heat and let it cool slightly for a few minutes.
3. Mix Wet Ingredients:
In a mixing bowl, combine the browned butter, brown sugar, and granulated sugar. Beat them together until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt.
5. Make the Cookie Dough:
Gradually add the dry ingredients to the wet ingredients. Mix just until everything is combined—avoid overmixing for tender cookies. Finally, fold in the toasted chopped pecans.
6. Shape and Bake:
Use a cookie scoop or spoon to drop rounded tablespoons of dough onto your prepared baking sheets. Leave about 2 inches of space between each cookie. If you’d like, gently press extra pecan pieces on top and sprinkle lightly with flaky sea salt for added flavor.
7. Bake and Cool:
Bake the cookies for 10-12 minutes, or until the edges are golden and the centers look set but are still slightly soft. Let them cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
8. Enjoy!
Serve your buttery, nutty pecan cookies with a glass of milk or your favorite hot drink. Freshly baked, they’re simply irresistible!
Can I Use Frozen Pecans for This Recipe?
Yes, you can use frozen pecans but make sure to toast them first for best flavor. Simply thaw them completely, then toast in a dry skillet over medium heat until fragrant and lightly browned.
Can I Substitute Butter with Margarine or Oil?
Butter gives these cookies their rich flavor and texture, so it’s best not to substitute with margarine or oil. If needed, use a high-quality, unsalted butter substitute, but the flavor may be less intense.
How Should I Store Leftover Butter Pecan Cookies?
Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them in a sealed container for up to 2 months. Thaw at room temperature before serving.
Can I Make the Dough Ahead of Time?
Absolutely! Refrigerate the cookie dough for up to 24 hours before baking. This actually helps develop the flavors and can improve the cookie texture. Just allow the dough to soften slightly at room temperature before scooping and baking.