“9 Irresistible Butter Pecan Cookies Guaranteed to Steal Hearts”

Oh my goodness, butter pecan cookies are my absolute weakness! That rich, buttery flavor with those crunchy pecans? Pure magic. I’ve been making this recipe for years—it’s the one my grandma always whipped up when we’d visit, filling her kitchen with that irresistible caramelized nut aroma. The best part? These cookies come together in minutes with simple ingredients you probably already have. No fancy techniques, no weird additives—just honest-to-goodness butter pecan goodness in every bite. Trust me, once you try these, you’ll understand why they disappear faster than I can bake them!

Why You’ll Love These Butter Pecan Cookies

Let me tell you, these cookies have stolen hearts (and cookie jars) for good reason:

  • Easy as pie – Seriously, if you can cream butter and sugar, you can make these. No fancy skills needed!
  • That perfect crunch – Golden edges with a slightly chewy center? Oh yes. The pecans add just the right amount of texture.
  • Butter overload (in the best way) – Every bite tastes like pure, rich butter with caramel notes from the brown sugar.
  • Smells like heaven – Your kitchen will smell like a bakery while these bake. Fair warning: neighbors might “drop by”.
  • Crowd-pleaser – I’ve never met anyone who could resist these. They disappear faster than I can say “just one more!”
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Ingredients for Butter Pecan Cookies

Here’s everything you’ll need to make these heavenly cookies (measurements matter!):

  • 1 cup unsalted butter, softened (that means you can leave a fingerprint when pressed – not melted!)
  • 1 cup packed brown sugar (pack it in like you mean it!)
  • 1/2 cup granulated sugar
  • 2 large eggs (room temp works best)
  • 2 tsp pure vanilla extract (none of that fake stuff!)
  • 2 1/2 cups all-purpose flour (spooned & leveled, please)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup chopped pecans (more if you’re feeling wild)

Ingredient Notes & Substitutions

Want to know my little secrets? For the best flavor, toast those pecans first! Just 5 minutes in a 350°F oven makes them extra nutty. If you’re out of pecans, walnuts work too – but trust me, pecans are the real MVP here. Always use unsalted butter so you control the saltiness. And if you must use salted butter, skip the added salt – unless you like your cookies extra salty, which… no judgment here!

How to Make Butter Pecan Cookies

Okay, let’s get baking! I promise this is easier than you think – just follow these steps and you’ll have perfect cookies every time:

  1. Preheat that oven to 350°F (175°C). This gives your cookies the perfect baking environment right from the start.
  2. Cream the butter and sugars like your life depends on it! Seriously, beat them together for a good 2-3 minutes until light and fluffy. This creates those dreamy air pockets that make the cookies tender.
  3. Add eggs one at a time, mixing well after each. Then pour in that glorious vanilla – the good stuff, remember?
  4. Whisk dry ingredients in a separate bowl. This ensures even distribution of baking soda and salt – no bitter bites!
  5. Gradually mix in dry ingredients until just combined. Overmixing = tough cookies, and we don’t want that!
  6. Fold in pecans gently. I like to reserve a handful to press on top of each cookie before baking for extra crunch.
  7. Scoop dough onto baking sheets (I use a cookie scoop for perfect portions). Leave space – these babies spread!
  8. Bake 10-12 minutes until edges are golden but centers still look slightly underdone. They’ll firm up as they cool.
  9. Cool on sheets 5 minutes before transferring to racks. I know it’s hard, but resist eating them immediately – they need this time to set!
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Tips for Perfect Butter Pecan Cookies

Here are my hard-earned cookie secrets: Don’t overmix after adding flour – stop when you no longer see streaks. Check at 10 minutes – ovens vary! Let them cool completely on the sheet (they’re still baking from residual heat). And for extra insurance against spreading, chill the dough 30 minutes before baking. You’re welcome!

Storage & Reheating

These butter pecan cookies stay fresh in an airtight container for up to 5 days – if they last that long! For longer storage, freeze the baked cookies between parchment layers for 2 months. Want that fresh-from-the-oven magic? Pop them in a 300°F oven for 5 minutes to crisp up again. My secret? Freeze the dough balls raw and bake straight from frozen, adding 1-2 extra minutes. You’ll always have warm cookies on demand!

Serving Suggestions

These butter pecan cookies scream for a cold glass of milk – that classic combo never fails! But oh, try them warm with vanilla ice cream melting on top… heaven. Coffee lovers? Dunking these in your morning brew is life-changing. Honestly, they’re perfect all by themselves too – I won’t judge if you eat them straight from the cooling rack!

Butter Pecan Cookies FAQ

Let me answer the questions I get asked most about these addictive cookies:

Can I use salted butter? Sure, but reduce the added salt to 1/4 tsp. I prefer unsalted because different butter brands vary in saltiness – and we want perfect control over that flavor balance!

How do I toast pecans? So easy! Spread them on a baking sheet at 350°F for 5-7 minutes until fragrant. Watch closely – they burn fast! The toasty flavor makes ALL the difference.

Why did my cookies spread too much? Usually means your butter was too soft or oven wasn’t hot enough. Chill dough 30 minutes before baking next time – works like a charm!

Can I freeze the dough? Absolutely! Scoop into balls, freeze on a tray, then transfer to a bag. Bake from frozen, adding 1-2 extra minutes. Fresh cookies whenever the craving hits!

Nutritional Information

Each buttery, pecan-packed cookie comes in at around 150 calories – worth every bite! Remember, nutritional data is estimated and varies based on ingredients and brands used. (But let’s be real – you’re not eating just one anyway!)

Share Your Butter Pecan Cookies

Made these beauties? I’d love to hear how they turned out! Leave a comment, snap a pic, or tag me on social – nothing makes me happier than seeing your cookie creations!

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“9 Irresistible Butter Pecan Cookies Guaranteed to Steal Hearts”

butter pecan cookies

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Butter pecan cookies are rich, nutty, and perfect for any occasion.

  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 24 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup chopped pecans

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Cream butter and sugars until light and fluffy.
  3. Beat in eggs and vanilla.
  4. Mix flour, baking soda, and salt in a separate bowl.
  5. Gradually add dry ingredients to wet mixture.
  6. Fold in chopped pecans.
  7. Drop dough by spoonfuls onto baking sheets.
  8. Bake for 10-12 minutes or until edges are golden.
  9. Cool on wire racks before serving.

Notes

  • Toast pecans for extra flavor.
  • Store in an airtight container for up to 5 days.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 150
  • Sugar: 10g
  • Sodium: 85mg
  • Fat: 8g
  • Saturated Fat: 4g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 25mg

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