Butter Pecan Cookies (Soft, Chewy & Buttery)

These soft and chewy butter pecan cookies are packed with rich buttery flavor, warm brown sugar and crunchy toasted pecans. With golden, slightly crisp edges and soft centers, this easy old-fashioned butter pecan cookie recipe is perfect for holiday cookie trays, family gatherings or an afternoon coffee break.

Prep Time: 15 minutes | Bake Time: 10–12 minutes per batch | Total Time: about 30 minutes | Oven: 350°F (175°C) | Makes: about 36 cookies

Why You’ll Love These Butter Pecan Cookies

• Soft and chewy centers with golden, lightly crisp edges.
• Deep butter pecan flavor from brown sugar, vanilla and toasted pecans.
• No chilling required. Mix, scoop and bake in about 30 minutes.
• Perfect for Christmas cookie trays, cookie exchanges and homemade gifts.

Ingredients for Butter Pecan Cookies

• 1 cup (2 sticks / 226 g) unsalted butter, softened
• 1 cup (200 g) granulated sugar
• 1 cup (200 g) packed brown sugar
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 2 1/2 cups (315 g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups (170 g) chopped pecans, preferably toasted

How to Make Butter Pecan Cookies

1. Preheat the oven. Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper.
2. Toast the pecans. Spread the chopped pecans on a baking sheet and toast for 5–7 minutes, until fragrant and lightly golden. Let them cool completely.
3. Cream the butter and sugars. In a large bowl, beat the softened butter, granulated sugar and brown sugar for about 3 minutes, until light, fluffy and creamy.
4. Add the eggs and vanilla. Beat in the eggs one at a time, mixing well after each, then stir in the vanilla.
5. Mix the dry ingredients. In a separate bowl, whisk together the flour, baking soda and salt.
6. Make the dough. Gradually add the dry ingredients to the butter mixture and mix on low speed just until a soft, thick dough forms. Do not overmix.
7. Fold in the pecans. Gently fold the cooled toasted pecans into the dough until evenly distributed.
8. Shape the cookies. Scoop about 1 1/2 tablespoons of dough per cookie and place them 2 inches apart on the prepared baking sheets.
9. Bake. Bake for 10–12 minutes, until the edges are lightly golden and the centers still look slightly soft.
10. Cool. Let the cookies rest on the baking sheets for 5 minutes, then move them to a wire rack. They firm up as they cool.
11. Serve. Enjoy slightly warm for tender, buttery centers, or let them cool completely before storing.

Pro Tips for the Best Butter Pecan Cookies

• Always toast the pecans. Toasting brings out their nutty flavor and gives a better crunch.
• Use softened butter, not melted. Softened butter gives a tender texture and controls spreading.
• Want thicker cookies? Refrigerate the shaped dough balls for 20–30 minutes before baking.
• Don’t overbake. Take them out when the edges are golden and the centers are still soft.

Easy Variations

• Brown butter pecan cookies: Brown the butter, then chill it until soft and scoopable before creaming.
• Butter pecan toffee cookies: Fold in 1/2 cup of toffee bits with the pecans.
• Maple pecan cookies: Replace the vanilla with 1 teaspoon of maple extract.
• Chocolate drizzle: Drizzle cooled cookies with melted white or dark chocolate.

How to Store and Freeze

Store cooled cookies in an airtight container at room temperature for up to 5 days. To freeze, place the baked cookies or the scooped dough balls in a freezer bag for up to 3 months. Bake frozen dough balls straight from the freezer, adding 1–2 minutes to the baking time.

Frequently Asked Questions

Can I use salted butter?

Yes. If you use salted butter, reduce the added salt to 1/4 teaspoon.

Why did my cookies spread too much?

The butter was probably too soft or melted. Chill the shaped dough for 20–30 minutes before baking.

Can I use walnuts instead of pecans?

Yes, chopped walnuts work well, although the classic butter pecan flavor comes from pecans.

More Christmas Cookies to Try

• Whipped Shortbread Cookies
• Santa’s Whiskers Cookies
• Cream Cheese Sugar Cookies
• Pumpkin Cookies with Cream Cheese Frosting