Butter Pecan Cookies

These Butter Pecan Cookies are loaded with browned butter, toasted pecans, cinnamon, and vanilla for a chewy, nutty, and ridiculously addictive treat.

this Recipe

Okay, confession time. I have zero self-control when it comes to butter pecan anything. Ice cream? Yep. Cake? Oh, absolutely. But these cookies? These cookies might be my ultimate weakness.

The first time I made them, I wasn’t prepared for the emotional rollercoaster that followed. I took one bite, and for a brief moment, time slowed down. The browned butter hit first—deep, nutty, almost caramel-like. Then came the crunch of the toasted pecans, followed by the perfect balance of sweet, warm cinnamon and vanilla. It was one of those close-your-eyes-and-sigh moments.

And then—panic. Because I suddenly realized I had way too many of these cookies sitting on my counter, and if I didn’t do something about it, I was going to eat all of them. I ended up giving half the batch to my neighbor, who now stops by suspiciously often, usually with some flimsy excuse like, “I, uh… ran out of salt. Got any?”

Moral of the story? These cookies will make you very popular.

Why You’ll Love This Butter Pecan Cookies Recipe?

• Browning the butter = instant upgrade. It adds a deep, toffee-like richness that regular butter just can’t compete with.
• Toasted pecans in every bite. Because who wants a cookie with just a couple of sad little pecan pieces? Not me.
• Perfectly thick, chewy, and soft. Cornstarch and brown sugar work together to give these cookies that just-right texture.
• Easy to prep ahead. The dough needs chilling (which honestly makes it even better), so you can make it ahead and bake fresh whenever you’re ready.

Ingredient Notes:

Butter (Browned for Maximum Flavor!)

If you’ve never browned butter before, get ready for a life-changing moment. Regular melted butter is fine, but browned butter? It’s got this deep, nutty, almost caramel-like richness that makes everything taste fancier. And yes, your kitchen will smell amazing while you make it.

Pecans (Toasted = Extra Crunchy & Sweet)

Don’t just toss raw pecans into the dough—toasting them in butter first makes all the difference. It crisps them up and brings out their natural sweetness, giving these cookies a richer, fuller flavor.

Dark Brown Sugar (For That Chewy, Caramel Goodness)

Dark brown sugar has more molasses than light brown sugar, which means more moisture and more depth of flavor. It’s what makes these cookies stay soft and chewy instead of turning into crunchy, sad little rocks.

Cornstarch (Secret Ingredient for Soft Cookies)

Cornstarch might seem like a weird cookie ingredient, but trust me—it’s magic. It softens the dough, helping these cookies stay melt-in-your-mouth tender.

Cinnamon (Just Enough to Keep Things Cozy)

I love a subtle hint of cinnamon in these. Not enough to make them actually cinnamon cookies, but just enough to warm up the flavors and make you feel like you should be wrapped in a cozy sweater.

How To Make Butter Pecan Cookies?

Step 1: Toast the Pecans

Melt 3 tablespoons of butter in a skillet over medium heat. Add 1 ¼ cups of chopped pecans and stir for about 4–5 minutes, until they smell nutty and toasted. (Pro tip: don’t walk away. Pecans love to burn the second you stop watching them.) Let them cool.

Step 2: Brown the Butter

In a saucepan, melt 2 sticks (8 oz) of unsalted butter over medium heat. Keep stirring—it’ll foam, then turn a deep golden brown with little brown bits forming at the bottom. Once you smell that incredible nutty aroma, remove it from heat immediately. Don’t overdo it—burnt butter is a tragedy.

Step 3: Mix the Sugars & Wet Ingredients

Pour the browned butter into a bowl. Stir in 1 cup dark brown sugar and ½ cup granulated sugar until combined. Add 1 tablespoon vanilla extract. Then, whisk in two eggs + 1 extra yolk, one at a time, until the mixture is smooth and glossy.

Step 4: Combine the Dry Ingredients

In another bowl, whisk together:

• 2 ½ cups all-purpose flour
• 1 tablespoon cornstarch
• ¾ teaspoon salt
• ½ teaspoon cinnamon
• 1 teaspoon baking soda

Gradually mix the dry ingredients into the wet ingredients. Stir in the toasted pecans until evenly distributed.

Step 5: Chill the Dough

Cover and chill the dough for at least 4 hours (overnight is even better). Yes, it’s annoying to wait, but it makes a huge difference.

Step 6: Bake to Perfection

Preheat oven to 375°F. Line two baking sheets with parchment paper. Scoop 3 tablespoons of dough per cookie and roll into balls. Space them 3 inches apart and gently press a pecan half on top for decoration.

Bake for 10-11 minutes, until the edges look set but the centers still seem a little soft. Let them cool on the baking sheet for 15 minutes before transferring to a wire rack.

Storage Options:

• Room Temp: Keep them in an airtight container for up to 5 days. (But let’s be real—will they even last that long?)
• Freezer: Freeze baked cookies for up to 3 months.
• Frozen Dough: Roll into balls, freeze, and bake straight from frozen (just add an extra minute or two to the baking time).

Variations and Substitutions:

• No pecans? Walnuts, almonds, or hazelnuts work great too.
• Want extra sweetness? Toss in some white chocolate chips.
• Like a little saltiness? Sprinkle flaky sea salt on top before baking.
• Going gluten-free? Use a 1:1 gluten-free flour blend.

What to Serve with Butter Pecan Cookies?

These cookies are already amazing, but if you wanna get extra fancy:

• A hot cup of coffee or tea – because buttery cookies + a warm drink = happiness.
• Vanilla ice cream – turn them into cookie sandwiches!
• A drizzle of caramel sauce – because honestly, why not?

Frequently Asked Questions:

Why do I have to chill the dough?

Chilling helps the flavors develop and keeps the cookies from spreading too much. Just trust me on this one.

Can I make these smaller?

Yep! Just reduce the baking time to about 8 minutes.

How do I know when they’re done?

The edges should look golden, but the centers should still be soft. They’ll firm up as they cool.

If you love buttery, nutty, ridiculously good cookies, these Butter Pecan Cookies are a must-make. Bake a batch and tell me—did you eat them all yourself, or were you nice enough to share? Can’t wait to hear what you think!

Keep the Flavor Coming – Try These:

Cajun Chicken Alfredo with Broccoli

The Ultimate Pineapple Upside-Down Bundt Cake Recipe

Easy to Make Delmonico Potatoes – The Perfect Side Dish

Butter Pecan Cookies

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 4 hours hrs 30 minutes mins

Experience a medley of flavors and textures with each bite of our delectable Butter Pecan Cookies. Expertly crafted using toasted pecans embraced by a velvety browned butter these cookies effortlessly blend the essence of kitchens, with a contemporary gourmet flair. Infused with notes of cinnamon and the indulgent sweetness of brown sugar they encapsulate the comforting familiarity that stirs hidden memories within you.

PRINT PIN REVIEW SAVE Saved!

16 Servings

Ingredients

1x2x3x

For the Buttered Pecans:

• 1 1/4 c pecan halves finely chopped
• 3 tbsp unsalted butter

For the Butter Pecan Cookies:

• 2 1/2 c all-purpose flour
• 1 tbsp cornstarch
• 3/4 tsp salt
• 1/2 tsp ground cinnamon
• 1 tsp baking soda
• 2 sticks 8 oz unsalted butter, melted until browned
• 1 c dark brown sugar packed
• 1/2 c granulated sugar
• 1 tbsp vanilla extract
• 2 large eggs plus 1 egg yolk at room temperature
• 16 pecan halves for decoration (optional)

Cook ModePrevent your screen from going dark

Instructions

 

Buttered Pecans:

1. Start by melting 3 tablespoons of butter in a skillet, over medium heat.
2. Add 1 and 1/4 cups of chopped pecan halves to the skillet.
3. Stir occasionally for 4 to 5 minutes until the pecans are lightly toasted.
4. Once done remove the skillet from heat. Set it aside.

Butter Pecan Cookie Dough:

1. In a bowl combine 2 and 1/2 cups of flour, 1 tablespoon of cornstarch, 3/4 teaspoon of salt, half a teaspoon of cinnamon and 1 teaspoon of baking soda.
2. In a saucepan. Brown two sticks (8 ounces) of butter. Pour this melted butter into a bowl.
3. To the butter, add one cup of brown sugar and half a cup of granulated sugar. Mix everything together.
4. Stir in one tablespoon of vanilla extract. Then add two eggs followed by one egg yolk individually while mixing continuously.
5. Gradually fold in the flour mixture you prepared earlier. Make sure to mix in the toasted pecans until everything's well combined.
6. Place this dough in the refrigerator for four hours to chill.

Baking:

1. Preheat your oven to 375°F. Line two baking sheets with parchment paper for easy cleanup later on.
2. Using three tablespoons of dough at a time, form balls and place them onto your prepared baking sheets. Make sure to space them three inches apart, from each other.
3. Press one pecan half onto each dough ball gently as decoration before they go into the oven.
4. Bake your cookies for 10 to 11 minutes. After taking them out from the oven you can adjust any edges while they're still warm if needed.
5. For a touch sprinkle some granulated sugar on top of your cookies before serving.
6. Allow the cookies to cool on the baking sheet for 15 minutes before transferring them to a wire rack, for cooling.

Notes

For those with gluten sensitivities or simply wanting a gluten-free alternative, here's a twist to ensure our Butter Pecan Cookies fit the bill without compromising on flavor. Swap out the all-purpose flour with a good-quality gluten-free flour blend. Look for blends that already include xanthan gum, as it mimics the binding property of gluten and helps maintain the cookie's structure. When mixing, the dough might feel a tad different in texture, but don’t fret! You're still on track to achieving those soft, chewy centers with crispy edges. As with all gluten-free baking, do ensure there's no cross-contamination with gluten-containing products.

Audrey

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

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!

nodashofgluten.com/