Butter Pecan Cookies Recipe (Soft & Chewy)

Butter Pecan Cookies Recipe makes soft, chewy cookies filled with toasted pecans and rich buttery flavor. Moreover, these easy homemade cookies serve 4–6 people and are perfect for holidays, bake sales, or an everyday sweet treat.

Why This Butter Pecan Cookies Recipe Works

This recipe works because browned butter and toasted pecans create deep, nutty flavor. First, chilling the dough helps the cookies keep their shape. Then, brown sugar adds moisture and chewiness, while a short bake keeps the centers soft. As a result, every cookie has crisp edges, a tender middle, and plenty of buttery pecan flavor.

Ingredients

• 1 cup pecan halves or pieces
• 1/2 cup unsalted butter
• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• Optional: flaky sea salt for topping

Step-by-Step Instructions

1. Toast the pecans: Preheat the oven to 350°F. Spread the pecans on a baking sheet and toast for 6–8 minutes, until fragrant. Cool them, then roughly chop.
2. Brown the butter: Melt the butter in a light-colored saucepan over medium heat. Stir frequently until it foams and develops golden-brown milk solids. Remove it from the heat and let it cool for 10 minutes.
3. Mix the wet ingredients: Whisk the cooled butter, brown sugar, and granulated sugar in a large bowl. Next, whisk in the egg and vanilla until smooth.
4. Combine the dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the wet mixture, stirring just until combined.
5. Add the pecans: Fold in the toasted pecans evenly. However, avoid over-mixing the dough because it can make the cookies tough.
6. Chill the dough: Cover the bowl and refrigerate the dough for at least 30 minutes. Meanwhile, line two baking sheets with parchment paper.
7. Bake the cookies: Scoop the dough into 1 1/2-tablespoon portions and place them about 2 inches apart. Bake for 10–12 minutes, until the edges are set but the centers still look slightly soft.
8. Cool and serve: Let the cookies cool on the baking sheet for 5 minutes. Finally, transfer them to a wire rack and add flaky sea salt if desired.

Recipe Details

• Prep Time: 20 minutes
• Chill Time: 30 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 2 minutes
• Servings: 4–6 people
• Yield: 12 cookies
• Course: Dessert
• Cuisine: American

Pro Tips for Soft and Chewy Butter Pecan Cookies

• Measure flour by spooning it into a cup and leveling it off to avoid dry cookies.
• Cool browned butter before mixing so it does not cook the egg.
• Toast the pecans first because this brings out their natural flavor.
• Chill the dough longer if your kitchen is warm.
• Remove the cookies when the centers still look slightly under-baked; they will finish setting as they cool.
• For evenly shaped cookies, gently reshape the edges with a round cookie cutter while they are still warm.

Storage Instructions

Store cooled cookies in an airtight container at room temperature for up to 5 days. To keep them extra soft, add a small piece of bread to the container and replace it as needed. You can also freeze baked cookies for up to 2 months or freeze scooped dough balls for up to 3 months. Bake frozen dough directly from the freezer, adding 1–2 minutes to the baking time.

Frequently Asked Questions

Can I use regular melted butter instead of browned butter?

Yes. The cookies will still be delicious, although browned butter provides a deeper toasted flavor. Therefore, brown the butter whenever you have a few extra minutes.

Why did my cookies spread too much?

The dough may have been too warm or the butter may not have cooled enough. Chill the dough until firm, and use a cool baking sheet for each batch.

Can I use salted butter?

Yes. Reduce the added salt slightly, then taste the dough only if it contains no raw egg or flour. Alternatively, use unsalted butter for more precise results.

Can I add chocolate chips?

Absolutely. Fold in up to 1/2 cup of semisweet or white chocolate chips with the pecans. However, keep the total mix-ins moderate so the cookies hold together.

How do I make these cookies gluten-free?

Use a cup-for-cup gluten-free flour blend designed for baking. Also, check that the pecans, vanilla, and other packaged ingredients are certified gluten-free.

If you love soft and chewy cookies, try my Cream Cheese Chocolate Chip Cookies next.

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