Soft Butter Pecan Cookies with Toasted Pecans

Butter pecan cookies don’t try to be fancy. They don’t need sprinkles, frosting, or Instagram filters. What they do need is a seat at every kitchen table in America. These cookies are soft, rich, and loaded with buttery toasted pecans that taste like your grandmother’s kitchen and a Southern bakery had a baby.

I came across my first butter pecan cookie in an old roadside general store in Mississippi. It was sold in a plain brown bag—no label, no hype. But one bite in, and I knew I was dealing with something special. It was soft in the center, crisp on the edges, and full of nutty flavor that clung to your tongue long after you were done chewing.

This recipe honors that moment. No shortcuts. No fake flavors. Just butter, brown sugar, and pecans toasted to perfection. These cookies are comfort food at its core—simple, nostalgic, and completely addicting. Whether you’re baking for a holiday tin, a family get-together, or just hoarding a stash for your midnight cravings, these butter pecan cookies deliver every damn time.

No drama. No fluff. Just the good stuff.

Why You’ll Love This Recipe

• Toasty, nutty, and buttery flavor in every bite
• Soft and chewy with crisp edges
• Simple ingredients you already have
• Perfect for gifting or snacking
• Freezer-friendly and easy to double

Ingredients

• 1 cup (2 sticks) unsalted butter
• 1 cup chopped pecans
• 1 cup light brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

Instructions

Toast the Pecans:

1. In a skillet over medium heat, melt 2 tablespoons of the butter.
2. Add chopped pecans and toast for 4–5 minutes, stirring constantly until fragrant and golden. Set aside to cool.

Make the Dough:

1. In a large bowl, cream the remaining butter with brown and white sugar until fluffy.
2. Add eggs, one at a time, then stir in vanilla.
3. In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
4. Gradually add dry ingredients to wet, mixing until just combined.
5. Fold in toasted pecans.

Chill:

1. Cover dough and chill for at least 1 hour (overnight is even better for deeper flavor and less spreading).

Bake:

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Scoop tablespoon-sized balls and place 2 inches apart.
3. Bake 10–12 minutes, or until edges are lightly golden. Centers should look slightly underbaked—they’ll finish setting as they cool.
4. Let cool 5 minutes on the sheet before transferring to a wire rack.

Tips & Variations

• Chill the dough: This step matters. It keeps the cookies thick and chewy.
• Add a dash of cinnamon or nutmeg for holiday warmth.
• Mix in white chocolate chips for a sweet contrast.
• Use browned butter for even more depth and nuttiness.
• Sub half the flour with whole wheat for a slightly heartier cookie.

Note

Don’t overbake. If they look fully done in the oven, you’ve already gone too far. Soft centers = cookie gold.

Serving Suggestions

• Serve with a tall glass of cold milk or hot coffee
• Dip half the cookie in melted dark chocolate for a classy touch
• Stack and tie with twine for a rustic holiday gift
• Crumble over vanilla ice cream for a quick dessert

Nutrition Information (Per Cookie – Based on 24 Cookies)

• Calories: 220
• Fat: 13g
• Saturated Fat: 6g
• Carbohydrates: 23g
• Sugar: 14g
• Protein: 2g
• Sodium: 110mg

User Reviews/Comments

Heather S. (Mobile, AL):
“Soft, chewy, nutty perfection. My dad said they taste just like his mom’s!”

James K. (Boise, ID):
“I added white chocolate chips and now my kids won’t stop begging for more.”

Lena M. (Brooklyn, NY):
“Used browned butter and chilled overnight—totally worth the extra time. Best cookies I’ve ever made.”

FAQs

Can I freeze the dough?
Absolutely. Scoop into balls, freeze on a baking sheet, then transfer to a zip-top bag. Bake straight from frozen—just add a minute or two.

Do I have to toast the pecans?
You should. Toasting brings out the full flavor and makes them less bitter.

Can I make these gluten-free?
Yes, just use a 1:1 gluten-free flour blend. The texture may be slightly softer.

Why did my cookies spread too much?
Dough might not have been chilled enough. Or the butter was too soft. Always chill!

Can I use dark brown sugar instead of light?
Definitely. It’ll make the cookies richer and slightly more caramel-like.

How long do they stay fresh?
About 4–5 days in an airtight container. They also freeze beautifully after baking.

Conclusion

Butter pecan cookies are the quiet heroes of the cookie world. They don’t show off, but they never disappoint. Every bite is soft, rich, and packed with toasted pecan flavor. No weird ingredients. No fluff. Just pure, buttery goodness that tastes like something passed down through generations.

They’re the kind of cookie that makes people pause, close their eyes, and say, “Damn, that’s good.”

Curious how butter pecan earned its place as a flavor legend? Take a peek at this Wikipedia page on butter pecan and discover its roots in ice cream, desserts, and old-school Southern charm.

Now go preheat that oven. These cookies aren’t going to bake themselves.

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