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The Best Classic Butter Pecan Cookies (Soft, Chewy, and Nutty)

A white plate piled high with freshly baked, chewy butter pecan cookies featuring visible chopped pecans.

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Make these irresistible butter pecan cookies that are soft, chewy, and packed with rich, buttery flavor and crunchy toasted pecans. This easy recipe delivers a classic homemade sweet treat perfect for any occasion.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups chopped pecans, toasted

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Fold in the toasted chopped pecans.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 9 to 11 minutes, or until the edges are lightly golden brown and the centers are still soft.
  9. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Toast your pecans before adding them to the dough. Spread them on a dry skillet over medium heat and cook for 5 to 7 minutes, stirring often, until fragrant. This deepens the nutty flavor.
  • For extra richness, substitute 1/2 cup of the butter with browned butter. Cool the browned butter slightly before creaming it with the sugars.
  • If you prefer a chewier cookie, chill the dough for 30 minutes before scooping and baking.

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