Soft and chewy Butter Pecan Cookies loaded with toasted pecans, brown sugar, cinnamon, and a little vanilla. Pure comfort in every bite!
So, this Butter Pecan Cookies recipe came to life on a Saturday when, honestly, I should’ve been cleaning out the garage. You know that feeling when you’ve got a mile-long to-do list, but instead of ticking things off, you somehow end up baking cookies? Yep. That was me. I’d blame TikTok for the distraction, but it was definitely all me and my eternal love for procrastibaking.
I found a half-empty bag of pecans shoved behind some baking chocolate (from last Christmas—don’t judge). They looked fine. Smelled fine-ish. I thought, What’s the worst that could happen? I toasted them up in a skillet, and the whole kitchen smelled like Thanksgiving. Well… minus the stress and political debates.
Anyway, I threw together some brown sugar, cinnamon, and a whole lotta butter (because, duh—it’s Butter Pecan Cookies, not diet food), and crossed my fingers. And listen, these cookies turned out better than I expected. Like, “call your mom and tell her you’ve peaked” level good. I ate three right off the cooling rack. And the garage? Still a disaster. But my family forgave me once they had a bite.
Why You’ll Love This Butter Pecan Cookies Recipe?
Let me guess—you’re thinking, “Do I really need another cookie recipe?” I get it. There are a million out there. But these Butter Pecan Cookies are a vibe. They’re soft in the middle, have those crisp golden edges, and the pecans? They add just the right crunch without being too much. I’m picky about that. I like nuts in my cookies, but I don’t want to feel like I’m chewing bark. You know?
And can we talk about flavor? Brown sugar gives them this deep, caramel-ish thing. Add a little cinnamon and toasted pecans, and you’ve basically got autumn in a cookie. Oh, and if you throw in some toffee bits? Game over. I’m telling you, these are the cookies that’ll make your neighbors “just happen” to stop by when they smell them baking.
Ingredient Notes:
Here’s what you’ll need—and a little about why they’re worth using.
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1 cup unsalted butter (melted and cooled to warm): Melted butter makes these chewy in the middle. And butter makes everything better, so more is more.
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½ cup granulated sugar + 1 cup brown sugar: I’ve tried tweaking these amounts. Once I cut the brown sugar too much and regretted it. Keep the brown sugar for that deep flavor.
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2 large eggs: Room temp if you remember. If not, don’t stress it. They work either way.
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1½ teaspoons vanilla extract: I use the good stuff here. But if all you’ve got is the fake vanilla, I won’t tell.
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2½ cups all-purpose flour: Don’t pack it too tight. That’s how you get hockey pucks instead of cookies.
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1 teaspoon cinnamon: Optional-ish, but I highly recommend it. Adds that cozy flavor you didn’t know you needed.
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1 teaspoon cornstarch: I honestly didn’t believe in cornstarch in cookies until I tried it. Makes them softer for longer.
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1 teaspoon baking soda + ½ teaspoon baking powder: Both. Not just one. It’s science-y, but they balance each other out.
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1½ cups pecans (toasted, roughly chopped): Toast them. I know I keep saying it, but please. It’s worth it.
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½ cup toffee bits (optional): Optional the same way whipped cream on pie is optional. You could skip it, but why?
How To Make Butter Pecan Cookies?
Step 1: Cream the Butter and Sugars
In a big ol’ bowl, mix your melted butter, granulated sugar, and brown sugar until smooth and kind of glossy. If your arm gets tired, that’s normal. Consider it your workout for the day.
Step 2: Add the Eggs and Vanilla
Crack in those eggs, add your vanilla, and stir it up. This is when it starts smelling amazing. You’re probably tempted to taste the dough. I’m not here to stop you.
Step 3: Mix the Dry Stuff
Grab another bowl (ugh, dishes), and whisk together the flour, cinnamon, cornstarch, baking soda, and baking powder. Slowly add that into your wet mix. Don’t overdo it. Stop mixing once it looks like cookie dough, not concrete.
Step 4: Stir in the Pecans (and Toffee if You Want)
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Add in those pecans and toffee bits. Stir them just enough to get them spread out. It’ll look chunky and you might wonder if you added too many pecans. You didn’t.
Step 5: Chill the Dough
Cover it up and let it hang out in the fridge for 30-45 minutes. I know it’s annoying, but this is how you get cookies that don’t spread into sad puddles.
Step 6: Scoop, Roll, and Bake
Scoop 2 tablespoon-ish portions, roll ‘em into balls, and plop them on a lined baking sheet. Leave space. These guys need room to spread their buttery wings. Bake at 350°F for 11-14 minutes, until the edges are golden and the middles are still soft.
Step 7: Cool or Don’t
Let them cool for 5 minutes on the sheet. Or don’t. I usually burn my tongue on the first one and regret nothing.
Storage Options:
Store these in an airtight container for 4-5 days. They stay soft and chewy, which honestly feels like a small miracle. You can freeze them too—either baked cookies or dough balls—for up to 3 months. I’ve been known to bake a few frozen dough balls at 11 p.m. when I just needed one more cookie.
Variations and Substitutions:
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Walnuts instead of pecans? Sure.
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Chocolate chips? Yes. Especially dark chocolate.
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Skip the toffee? You can. But why?
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Maple extract instead of vanilla? Very autumn. Very cozy.
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Gluten-free flour? Totally works. Just use a 1:1 blend.
What to Serve with Butter Pecan Cookies?
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Coffee. Because… coffee.
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Milk. A classic for a reason.
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Vanilla ice cream. Sandwich two cookies together and live your best life.
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Apple cider. For peak fall vibes.
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Caramel drizzle. If you’re feeling extra. (No shame.)
Frequently Asked Questions:
Do I have to toast the pecans?
Technically no. But you should. It’s a game-changer.
Can I make the dough ahead?
Yep! Chill it for up to 48 hours. It only gets better.
Can I freeze these?
Absolutely. Baked or raw dough balls. They’re freezer-friendly for 3 months.
And that’s the story of how these Butter Pecan Cookies made me the accidental hero of family snack time. If you make them, let me know! Did you sneak extra toffee in? Eat all the dough before baking? I wanna hear about it.
Can’t wait to hear what you think!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Butter Pecan Cookies: The Perfect Blend of Nutty & Sweet!
Ingredients
- 1 c Butter unsalted and melted (cooled to warm)
- 1/2 c Granulated sugar
- 1 c Brown sugar
- 2 Large eggs
- 1.5 teaspoon Vanilla extract
- 2.5 c All-purpose flour
- 1 teaspoon Cinnamon powder
- 1 teaspoon Cornstarch
- 1 teaspoon Baking soda
- 1/2 teaspoon Baking powder
- 1.5 c Pecans unsalted, roughly chopped (toasted preferred)
- 1/2 c Toffee bits optional
Instructions
- First start by creaming the butter and sugars. In a bowl combine the butter, granulated sugar and brown sugar until they become light and fluffy.
- Next add the eggs and vanilla extract to the mixture. Stir everything together until it becomes smooth and well-blended.
- Now it's time to combine the ingredients. Gently fold in the all-purpose flour, cinnamon powder, cornstarch, baking soda and baking powder until they are just combined.
- Once that's done you can add some pecans and optional toffee bits to the dough. Mix them in evenly for that flavor.
- Before shaping the cookies it's best to chill the dough, for 30 to 45 minutes, in the refrigerator. This will make it easier to handle.
- After chilling scoop portions of dough. Roll them into balls. Place these on a cookie tray lined with parchment paper.
- Preheat your oven to 350 degrees F. Then bake these cookies for approximately 11 to 14 minutes or until they turn golden brown with firm edges.
- Finally allow your Butter Pecan Cookies some time to cool before indulging in their scrumptiousness! Enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
