Butter Pecan Cookies Recipe – Warm, Nutty, and Simple Comfort

There’s something about a warm tray of Butter Pecan Cookies that makes a kitchen feel like home. The moment the pecans toast, the air fills with a toasty, caramel scent, and I always think of my grandmother stirring cookie dough on a rainy afternoon. Right away, you’ll smell butter and brown sugar, and before long the whole house will want a taste. If you love nutty desserts, try this same cozy flavor in our butter pecan cake for a different celebration vibe: https://smartcookrecipes.com/butter-pecan-cake/.

Why You’ll Love It

• Quick and easy to make, even on busy evenings.
• Comforting homemade flavor that smells like childhood.
• Made with simple pantry ingredients you probably already have.
• Great for gifting, holiday tables, or a quiet treat with tea.
• Always a crowd-pleaser and easy to customize; for a classic twist see our classic butter cookies recipe: https://smartcookrecipes.com/classic-butter-cookies/.

Ingredients You’ll Need

• 2 1/4 cups all-purpose flour
• 1 cup chopped pecans — toast them for extra depth (see step 2 below).
• 1 cup unsalted butter, softened — use unsalted so you control the salt.
• 3/4 cup packed brown sugar — brings a cozy molasses warmth.
• 1/2 cup granulated white sugar — balances the sweetness.
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt

If you like a nutty twist, you’ll also enjoy our peanut butter cookies recipe for another easy cookie idea: https://smartcookrecipes.com/peanut-butter-cookies-recipe/.

How to Make It

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment so cookies release easily.
2. First, toast the chopped pecans in a skillet with 1 tablespoon of butter over medium heat. You’ll hear a gentle sizzle, and within about 5 minutes they’ll smell warm and nutty. Then remove them from the heat and let them cool.
3. Next, in a large bowl cream the softened butter with the brown sugar and white sugar until light and fluffy. The mixture should turn a bit paler, and you’ll notice a sweet, buttery aroma.
4. Add the eggs one at a time, beating well after each addition. Then stir in the vanilla so the batter smells rounded and fragrant.
5. Gradually add the flour, baking soda, and salt. Mix until a soft dough forms; it should be slightly tacky but hold its shape.
6. Gently fold in the toasted pecans so every bite gets a crunch. Be careful not to overmix or the cookies will be dense.
7. Scoop tablespoon-sized portions onto the lined baking sheet, spacing them about 2 inches apart. They spread a little, so leave room.
8. Chill the dough in the refrigerator for 20 minutes. Chilling firms the butter, and therefore your cookies bake up thick and tender.
9. Bake for 10 to 12 minutes, or until the edges turn golden brown. The centers will look soft, but they’ll set as they cool.
10. Let cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Enjoy one warm, if you can’t wait!

If you want an extra layer of butter flavor, try brushing cookies with brown butter before baking like we do in our pumpkin cookies with brown butter icing: https://smartcookrecipes.com/pumpkin-cookies-with-brown-butter-icing/.

Kitchen Tips

• Save time: Toast pecans in larger batches and store them in the freezer so you can bake on impulse.
• Fix for spread-out cookies: If your cookies flatten too much, chill the dough longer or add a tablespoon more flour.
• Flavor variation: Stir in a pinch of cinnamon or swap half the pecans for chopped hazelnuts for a cozy twist. For another cozy dessert idea, I sometimes pair these with apple butter cake: https://smartcookrecipes.com/apple-butter-cake/.

Serving Ideas

Serve these warm with a glass of cold milk, a mug of coffee, or alongside vanilla ice cream for a simple dessert. They also make a lovely homemade gift in a tin with a ribbon, or a centerpiece on a holiday cookie plate. For a festive touch, sprinkle a few sea salt flakes on top right after baking so the salt melts slightly into the warm cookie.

Storing & Leftovers

• Store at room temperature in an airtight container for up to 5 days. Add a slice of bread to keep them soft.
• Freeze baked cookies in a zip-top bag for up to 3 months. Thaw on the counter for 30 minutes before serving.
• Fun leftover idea: Make mini ice cream sandwiches with softened vanilla ice cream between two cookies.

FAQs

Q: Can I make this ahead of time?
A: Definitely! The dough chills well overnight, and the flavors mellow beautifully.

Q: Can I swap any ingredients?
A: Of course. Use salted butter if you prefer, and swap nuts or add chocolate chips — this recipe forgives small swaps.

Q: What’s the best way to serve it?
A: Fresh from the oven is magic, but they’re still lovely cooled or as ice cream sandwiches.

Q: How do I know it’s perfectly cooked?
A: Look for golden edges and a slightly soft center. The kitchen will smell amazing — that’s your sign!

Conclusion

I hope these Butter Pecan Cookies bring the same warm, nutty comfort to your kitchen that they bring to mine. If you want more inspiration or alternative takes, check out this Butter Pecan Cookies – Baker by Nature for another homey version, and this Butter Pecan Cookies – Sally’s Baking for tips on texture and mix-ins. Try the recipe, make it yours, and share a batch with someone you love — Butter Pecan Cookies have a way of turning small moments into memories.

Butter Pecan Cookies

Warm, nutty cookies made with toasted pecans and a blend of buttery and sugary goodness, perfect for sharing or enjoying at home.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 32 minutes mins

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 1/4 cups all-purpose flour
• 1 cup chopped pecans (toasted) Toast them for extra depth.
• 1 cup unsalted butter, softened Use unsalted butter to control the salt.
• 3/4 cup packed brown sugar Brings a cozy molasses warmth.
• 1/2 cup granulated white sugar Balances the sweetness.
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Toast the chopped pecans in a skillet with 1 tablespoon of butter over medium heat for about 5 minutes until warm and nutty.
3. In a large bowl, cream the softened butter with brown sugar and white sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition, then stir in the vanilla.
5. Gradually add the flour, baking soda, and salt, mixing until a soft dough forms.
6. Fold in the toasted pecans carefully.

Baking

1. Scoop tablespoon-sized portions onto the baking sheet, spacing them about 2 inches apart.
2. Chill the dough in the refrigerator for 20 minutes.
3. Bake for 10 to 12 minutes or until the edges are golden brown and centers look soft.
4. Let cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Notes

For extra butter flavor, brush cookies with brown butter before baking. Store cookies in an airtight container for up to 5 days, adding bread to keep them soft. Freeze baked cookies for up to 3 months.