One December afternoon, I was helping my grandpa in his tiny kitchen. He always wore the same flannel apron, the one with a faded “World’s Best Baker” badge stitched on. We were making his special butter pecan cookies. the ones he’d gift to neighbors in small red tins. He toasted the pecans low and slow while the butter sizzled into a golden pool. “Patience is the secret ingredient,” he’d say, and I never forgot it.
These cookies aren’t just sweet treats they’re little love letters from generations past. And I’m so thrilled to pass them on to you.
What Makes Butter Pecan Cookies So Special?
Butter pecan cookies are a buttery, nutty, chewy dream a perfect mix of soft centers and golden edges, packed with toasted pecans that pop in every bite. Think of them as the coziest cousin of chocolate chip cookies, but with a sophisticated twist.
- Simple to make
- Packed with flavor from brown butter and toasted pecans
- Perfect for freezing or gifting
- Easily made gluten-free or low sugar
Ingredients: What You’ll Need
- 1 cup (2 sticks) unsalted butter, browned
- 1 cup brown sugar (light or dark)
- 1/4 cup granulated sugar
- 2 tsp vanilla extract
- 2 cups all-purpose flour (or GF 1:1 blend)
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups pecans, chopped and toasted
Optional Add-Ins:
- 1/2 cup toffee bits
- 1/2 cup white or dark chocolate chips
- Pinch of cinnamon for warmth
Tip: Want to make these part of your meal prep dessert recipes? Freeze the dough and bake as needed!
How to Make Butter Pecan Cookies (Step-by-Step)
- Toast the Pecans: In a dry skillet over medium heat, toast chopped pecans for 4–5 minutes until fragrant. Stir often.
- Brown the Butter: Melt the butter in a saucepan. Stir constantly. Once it’s golden with brown bits and nutty aroma, remove and cool.
- Mix Wet Ingredients: Beat browned butter, sugars, and vanilla until smooth.
- Add Dry Ingredients: Whisk flour, baking soda, and salt separately. Add to wet mix until just combined.
- Fold in Pecans: Mix in the toasted pecans and any extras.
- Chill the Dough: Refrigerate for 1+ hour. Chilling adds flavor and helps shape.
- Bake: Scoop dough onto lined trays and bake at 350°F (175°C) for 10–12 minutes. Cool on the sheet 5 minutes before moving.
Tips for Perfect Butter Pecan Cookies
- Chill the dough! It prevents spreading and deepens flavor.
- Use quality butter. Try European brands for richness.
- Don’t overmix. This keeps cookies tender.
- Slightly underbake for soft centers that finish on the sheet.
“I always make a double batch and freeze half they bake up beautifully from frozen!”
— Linda, Golden Kitchen
Variations to Try
- Low Sugar Cookie Recipes: Use coconut sugar or monk fruit sweetener.
- Gluten-Free: Swap flour with a 1:1 gluten-free blend.
- Add-ins: White chocolate, cranberries, or a touch of cinnamon.
- Holiday Style: Sprinkle sea salt or dip half in chocolate.
Serving & Storage Suggestions
- Serve with: Coffee, milk, or vanilla ice cream.
- Store: Airtight container for up to 5 days at room temp.
- Freeze: Pre-scoop dough, freeze flat, store in bags for up to 3 months. Bake from frozen with 1–2 extra minutes.
Frequently Asked Questions
Can I freeze butter pecan cookie dough?
Yes! Scoop, freeze, and bake straight from frozen just add 1–2 minutes to the baking time.
Why did my cookies spread too much?
It’s likely the dough was too warm or the butter too hot. Chill the dough thoroughly before baking.
Can I reduce the sugar?
Absolutely. I often reduce it by 30% when baking for my mom who prefers things less sweet.
Are these good for holiday gifting?
Yes , they’re wonderful in tins, glass jars, or tucked in parchment-lined boxes with ribbon.
Conclusion
These butter pecan cookies are more than a recipe they’re a memory in every bite. Rich, nutty, and warm from the oven, they’ve brought joy to my family for years.
Try them, tweak them, and share them with someone you love. Leave a comment or tag me if you bake them I’d love to see your version
Butter Pecan Cookies
Equipment
- Baking Sheet
- Parchment Paper
- Mixing Bowl
- Saucepan
- Spatula
Ingredients
Buttered Pecans
- 1 1/4 cups pecan halves finely chopped
- 3 tbsp unsalted butter
Cookie Dough
- 2 1/2 cups all-purpose flour
- 1 tbsp cornstarch
- 3/4 tsp salt
- 1/2 tsp ground cinnamon
- 1 tsp baking soda
- 1 cup unsalted butter melted until browned
- 1 cup dark brown sugar packed
- 1/2 cup granulated sugar
- 1 tbsp vanilla extract
- 2 large eggs room temperature
- 1 egg yolk room temperature
- 16 pecan halves for decoration, optional
Instructions
- Prepare the Buttered Pecans: In a large skillet over medium heat, melt 3 tablespoons of butter. Add chopped pecans and toast for 4–5 minutes. Set aside to cool.
- Mix Dry Ingredients: In a large bowl, whisk together flour, cornstarch, salt, cinnamon, and baking soda.
- Brown the Butter: Melt 1 cup butter in a saucepan until browned and nutty. Transfer to a mixing bowl.
- Combine Wet Ingredients: Whisk sugars into the browned butter. Add vanilla, eggs, and yolk. Mix until smooth.
- Combine and Chill: Fold dry ingredients into wet. Add buttered pecans. Chill dough for 4 hours.
- Bake: Preheat oven to 375°F (190°C). Scoop dough, top with a pecan half, and bake 10–11 minutes. Cool on tray 15 minutes.