Butter Pecan Cookies
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I love how Butter Pecan Cookies smell when they’re baking, all sweet and nutty from the browned butter. The edges turn golden and crispy while the centers stay soft and chewy, with crunchy toasted pecans in every bite. That caramelized flavor is so rich and buttery. Once you try one warm from the oven, you’ll see why they never last long.
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I make them for Thanksgiving, Christmas cookie trays, potlucks and fall gatherings because they’re a classic crowd-pleaser that feels comforting and old-fashioned in the best way. They’re also perfect for cookie exchanges and afternoon tea since they travel well without crumbling. They stay fresh at room temp for 3 days, in the fridge for 5 days, or freeze for up to 3 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Butter Pecan Cookies with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
I’m walking you through each step so you’ll know exactly when the butter’s browned and how to get those perfectly toasted pecans.
Toast the Pecans
Melt the butter in a nonstick skillet over medium heat, then add the chopped pecans. Cook for 4–5 minutes, stirring occasionally, until they smell nutty and turn lightly golden. Remove from heat and set aside to cool slightly.
Mix the Dry Ingredients
In a large bowl, whisk together the flour, cornstarch, salt, cinnamon, and baking soda until evenly blended. Set aside.
Brown Butter
Melt another butter in a small stainless steel saucepan over medium heat. Keep cooking until you see foam on top, hear popping sounds, and notice the butter turning amber with golden brown bits at the bottom.
It should smell nutty and toasty. This takes about 5–7 minutes, so watch it closely because it can burn quickly.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Key Lime Bars
∙ Boston Cream Pie
∙ No-Bake Chocolate Lasagna
∙ Raspberry Cheesecake
...and much more!
Combine Wet Ingredients
Immediately pour the browned butter into a heatproof bowl to stop the cooking. Add both sugars and whisk with a hand mixer until smooth. Stir in the vanilla, then add the eggs one at a time, mixing just until combined.
Fold in Dry Ingredients and Pecans
Fold in the dry ingredients with a rubber spatula or spoon until no flour streaks remain. Gently fold in the buttered pecans. Cover the bowl and refrigerate the dough for 4 hours.
Shape the Cookie Dough
Preheat the oven to 375°F (190°C) and line two rimmed baking sheets with parchment paper to prevent sticking.
Scoop 3-tablespoon portions of dough using a cookie scoop, roll them into a ball, and place them on the trays. Leave about 3 inches between each because they will spready slightly as they bake. Press a pecan half on top of each ball if you want that bakery look.
Bake the Cookies
Bake one tray at a time for 10–11 minutes to make sure they all heat and bake evenly, until the edges are lightly golden. If the cookies spread too much and you want to keep them as round as possible, use a spatula or the cookie cutter swirl trick to shape them while they’re still warm.
To do the swirl trick, place a round cookie cutter (or even the rim of a glass) around the cookie, and gently swirl it in a circular motion to nudge the edges back into a perfect circle. The cookie is soft enough to reshape but firm enough to hold the new shape as it cools.
Cool and Serve
Cool the cookies on the tray for about 15 minutes, then transfer to a wire cooling rack to cool completely. Cookies straight from the oven are still hot and too soft to handle, so let them cool slightly first.
Once they’re all set, serve immediately and enjoy!
You can also bring them to holiday potlucks or to your office parties. They travel beautifully because they’re sturdy enough to handle a car ride without crumbling. Stack them in a rigid airtight container with parchment paper between layers to keep them intact and fresh.
If you’re gifting these cookies, pack them nicely in a decorative tin or a sturdy gift box lined with wax paper to keep them neat and presentable. These cookies make a great gift for holidays and any special or simple celebrations.
Equipment
Ingredients
Buttered Pecans:
- 1 ¼ cups pecan halves finely chopped
- 3 tablespoons unsalted butter
For the Cookies:
- 1 ¼ cups all-purpose flour
- 1 tablespoon cornstarch
- ¾ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 teaspoon baking soda
- 4 ounces (1 stick) unsalted butter
- ½ cup packed dark brown sugar
- ¼ cup granulated sugar
- 1 tablespoon vanilla extract
- 2 large eggs at room temperature
- 16 pecan halves optional, for topping
Video
Instructions
- Melt the butter in a skillet over medium heat. Add the chopped pecans and cook for 4–5 minutes, stirring occasionally, until lightly toasted. Remove from heat and set aside.1 ¼ cups pecan halves, 3 tablespoons unsalted butter
- In a bowl, whisk together the flour, cornstarch, salt, cinnamon, and baking soda. Set aside.1 ¼ cups all-purpose flour, 1 tablespoon cornstarch, ¾ teaspoon salt, ½ teaspoon ground cinnamon, 1 teaspoon baking soda
- Melt the butter in a small saucepan over medium heat. Continue cooking until it browns—foam on top, popping sounds, and amber color with brown bits. It should smell nutty.4 ounces (1 stick) unsalted butter
- Immediately pour the browned butter into a large mixing bowl. Add both sugars and whisk until smooth. Stir in the vanilla, then add the eggs one at a time, mixing just until combined.½ cup packed dark brown sugar, ¼ cup granulated sugar, 1 tablespoon vanilla extract, 2 large eggs
- Fold in the dry ingredients with a spatula or spoon. Gently add the buttered pecans. Cover and refrigerate the dough for 4 hours.16 pecan halves
- Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.
- Scoop 3-tablespoon portions of dough and place them on the trays, leaving about 3 inches between each. Press a pecan half on top of each ball (optional).
- Bake one tray at a time for 10–11 minutes, until the edges are lightly golden. If the cookies spread, use a spatula or the “cookie cutter swirl” trick to shape them while warm. Cool on the tray for 15 minutes, then transfer to a wire rack.
Notes
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Key Lime Bars
∙ Boston Cream Pie
∙ No-Bake Chocolate Lasagna
∙ Raspberry Cheesecake
...and much more!
How to Store Leftovers
Store the cookies in an airtight container at room temp for up to 3 days or in the fridge for up to 5 days. Layer them with parchment paper if you’re stacking so they don’t stick together.
For longer storage, freeze them in freezer-safe bags or containers for up to 3 months. Let them thaw in the fridge overnight or at room temp for about 30 minutes before serving, or warm them in a 300°F oven for 5 minutes to bring back that fresh-baked texture.
What to Serve With Butter Pecan Cookies
The cookies pair perfectly with hot coffee, spiced chai, or a glass of cold milk. The browned butter and toasted pecans are rich enough to hold up to bold flavors, so they’re great alongside espresso or a cinnamon latte.
They’re also wonderful on a dessert spread with apple crisp, pumpkin pie, or vanilla ice cream. The nutty, caramelized flavor complements fruit-based desserts and creamy treats without competing with them.
More Easy Recipes for You to Try at Home
I think you’ll also love these other cookie recipes that are perfect for parties, bake sales, and fall gatherings.
