Tasty Butter Pecan Cookies

Why You’ll Love This Recipe

These Butter Pecan Cookies stand out with their melt-in-your-mouth texture and the perfect balance of sweet and nutty flavors. The softened butter creates a rich, tender cookie that’s perfectly complemented by the crunch of pecans. Whether you add chocolate chips or keep them simple, this recipe is versatile and irresistibly delicious. They’re easy to make, come together quickly, and make your kitchen smell heavenly while they bake!

Ingredients

• 1 cup unsalted butter, softened

• 1 cup brown sugar, packed

• ½ cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 2 ½ cups all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon salt

• 1 cup pecans, chopped

• ½ cup chocolate chips (optional)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

3. Beat in the eggs one at a time, then stir in the vanilla extract.

4. In a separate bowl, whisk together the flour, baking soda, and salt.

5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.

6. Fold in the chopped pecans and chocolate chips if using.

7. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.

8. Bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked; they will firm up as they cool.

9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

• Prep Time: 15 minutes

• Cooking Time: 12 minutes

• Total Time: 27 minutes

• Servings: 24 cookies

Variations

• Chocolate Chips: For a little extra sweetness, you can add chocolate chips to the dough, but they are entirely optional. Try dark chocolate chips for a more intense flavor.

• Spices: Add a pinch of cinnamon or nutmeg to the dough for a spiced variation, especially in colder months.

• Nut Substitutes: If you don’t have pecans, walnuts or almonds can be used as alternatives.

• Vegan: Substitute the butter with vegan butter and eggs with flax eggs to make this recipe vegan-friendly.

Storage/Reheating

• Storage: Store the cookies in an airtight container at room temperature for up to one week.

• Freezing: If you’d like to enjoy these cookies later, freeze the dough in balls before baking. Simply place the dough balls on a baking sheet, freeze until solid, and then transfer them to a freezer-safe container or bag. Bake directly from frozen, adding an extra minute or two to the baking time.

• Reheating: To enjoy warm cookies, microwave them for 10-15 seconds or warm them in a preheated oven at 300°F (150°C) for about 5 minutes.

FAQs

1. Can I use salted butter instead of unsalted butter?

Yes, you can, but be sure to reduce the salt in the recipe by half to avoid making the cookies too salty.

2. How do I prevent my cookies from spreading too much during baking?

To prevent spreading, chill the dough for 30 minutes before baking. This helps the cookies hold their shape.

3. Can I use margarine instead of butter?

While margarine can be used, it may slightly affect the texture and flavor. For the best results, we recommend using real butter.

4. How can I make these cookies more chewy?

For chewier cookies, slightly underbake them and leave them on the baking sheet for 5 minutes before transferring them to a wire rack. This allows the centers to firm up without becoming too crispy.

5. Can I use a hand mixer or stand mixer to make the dough?

Yes, both are great options for creaming the butter and sugar, and mixing the dough. Just make sure to mix the dry ingredients in by hand to avoid overmixing.

6. How can I make these cookies gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend, but be sure to check that it has a binding agent like xanthan gum included.

7. Can I freeze the baked cookies?

Yes, you can freeze baked cookies. Allow them to cool completely, then store them in an airtight container in the freezer for up to three months.

8. Why are my cookies too dry?

If your cookies are dry, it may be because of overbaking or using too much flour. Make sure to measure the flour properly and check the cookies while they’re baking.

9. Can I add other mix-ins like dried fruit or coconut?

Absolutely! Feel free to experiment with different add-ins like dried cranberries, raisins, or shredded coconut.

10. How do I get my cookies to be perfectly round?

To ensure your cookies are evenly shaped, use a cookie scoop or tablespoon to measure out uniform portions of dough.

Conclusion

These Butter Pecan Cookies are a delightful treat, bringing together buttery flavor, crunchy pecans, and soft, chewy texture. Whether you're baking for a special occasion or simply treating yourself, they’re sure to be a crowd-pleaser. With easy-to-follow directions and room for personal variations, this recipe is one you’ll keep coming back to again and again. Enjoy!

Print

Tasty Butter Pecan Cookies

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Butter Pecan Cookies are the ultimate comfort treat! Soft, chewy, and packed with rich, nutty flavor, they’re perfect for satisfying your sweet tooth or sharing with friends and family. With a delightful combination of buttery goodness, crunchy pecans, and a hint of chocolate chips (optional), these cookies are sure to be a hit with anyone who tries them.

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

Ingredients

1 cup unsalted butter, softened

1 cup brown sugar, packed

½ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

2 ½ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

1 cup pecans, chopped

½ cup chocolate chips (optional)

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Fold in the chopped pecans and chocolate chips if using.
7. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked; they will firm up as they cool.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

• For a more intense flavor, try dark chocolate chips.
• You can substitute pecans with walnuts or almonds if needed.
• For a vegan version, swap the butter with vegan butter and eggs with flax eggs.
• Chill the dough for 30 minutes before baking to prevent excessive spreading.
• You can store the dough in the freezer before baking and bake directly from frozen with added time.

Nutrition

• Serving Size: 1 cookie
• Calories: 150
• Sugar: 14g
• Sodium: 50mg
• Fat: 8g
• Saturated Fat: 4g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 25mg