Name: Buttery, Toasty, Perfect: Ultimate Butter Pecan Cookies Recipe
Prep time: 15 min
Cook time: PT-487862H46M30S
Total time: 30 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened to room temperature; 1 cup dark brown sugar, packed; 1/2 cup granulated sugar; 1 1/2 cups pecan halves, chopped; 2 large eggs, at room temperature; 1 teaspoon vanilla extract; 1 teaspoon almond extract; 3 cups all-purpose flour; 1 teaspoon cornstarch; 1/2 teaspoon salt; 1 teaspoon baking soda

Jump to Recipe·Leave a Review

Indulge in the ultimate cookie experience with these rich, buttery, and toasty Butter Pecan Cookies. Packed with toasted pecans and infused with almond and vanilla extracts, these cookies are the perfect balance of crisp edges and soft, chewy centers. Whether you’re baking for the holidays or simply craving a delightful treat, these cookies are sure to be a hit!

Why You’ll Love This Recipe

These Butter Pecan Cookies combine the best of both worlds: a sweet, buttery dough and the irresistible crunch of toasted pecans. The toasty, nutty flavor of the pecans adds a delightful depth to the otherwise classic cookie. With a golden-brown exterior and soft, gooey center, these cookies strike the perfect balance of textures. Plus, they’re easy to make and sure to disappear quickly!

Ingredients

1 cup unsalted butter, softened to room temperature
1 cup dark brown sugar, packed
½ cup granulated sugar
1 ½ cups pecan halves, chopped
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 teaspoon almond extract
3 cups all-purpose flour
1 teaspoon cornstarch
½ teaspoon salt
1 teaspoon baking soda

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

Directions

Preheat the Oven: Set your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking and ensure even baking.
Toast the Pecans: In a skillet over medium heat, toast the chopped pecans. Stir them occasionally, keeping a close eye on them. Toasting should take about 4 minutes. Once done, the pecans should smell rich and nutty and turn slightly darker. Set aside to cool.
Cream the Butter and Sugars: In a stand mixer or using a hand mixer, cream together the softened butter, dark brown sugar, and granulated sugar. Beat on medium speed for about 2 minutes, or until the mixture is airy and fluffy.
Add the Eggs and Extracts: Add the eggs, vanilla extract, and almond extract to the creamed butter mixture. Mix on low speed until fully combined.
Prepare the Dry Ingredients: In a separate bowl, whisk the all-purpose flour, cornstarch, baking soda, and salt together until well-mixed. This ensures that all your dry ingredients are evenly distributed, which is key for even baking.
Combine Wet and Dry Ingredients: Slowly add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix to maintain a tender cookie texture.
Incorporate the Pecans: Gently fold the toasted pecans into the dough, saving a handful for topping the cookies later.
Shape the Dough: Scoop out about 2 tablespoons of dough for each cookie. Roll the dough into smooth balls using your hands and place them on the prepared baking sheets with a bit of space between each one. Press a few of the reserved pecans onto the top of each dough ball for added texture and flavor.
Bake: Bake the cookies in the preheated oven for 9 to 11 minutes, or until the edges are slightly golden and the centers are soft. Keep an eye on them to prevent overbaking.
Cool the Cookies: Let the cookies sit on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

Servings: This recipe yields approximately 24 cookies, depending on the size.
Prep Time: 15 minutes
Bake Time: 9 to 11 minutes
Total Time: 30 minutes

Variations

Other Nuts: If you’re not a fan of pecans or just want to mix it up, try walnuts or hazelnuts for a different flavor and texture.
Chocolaty Twist: Add chocolate chips to the dough for a chocolate-pecan combination. Semi-sweet chocolate chips pair especially well with the buttery flavor.
Spices: For a seasonal touch, add a teaspoon of cinnamon or nutmeg to the dough for a spiced version of these cookies.

Storage/Reheating

Storage: Store the cooled cookies in an airtight container at room temperature for up to 1 week.
Freezing: You can freeze the dough for up to 3 months. Just roll the dough into balls and freeze on a baking sheet before transferring them to a freezer bag. Bake directly from frozen for about 12 minutes.
Reheating: To enjoy a warm cookie, microwave them for 10-15 seconds, or place them in a 300°F (150°C) oven for 5 minutes.

FAQs

How do I know when the pecans are perfectly toasted?

You’ll know they’re ready when they smell nutty and slightly darker in color, which usually takes about 4 minutes. Keep stirring occasionally to prevent burning.

Can I use salted butter in this recipe?

It’s best to use unsalted butter for precise control over the salt level in the dough. If using salted butter, reduce the salt in the recipe by ¼ teaspoon.

How do I prevent the cookies from spreading too much while baking?

Make sure your butter is softened, not melted, and that your dough isn’t too warm when placing it on the baking sheets. Chilling the dough for about 30 minutes before baking can help control spreading.

Can I use a hand mixer instead of a stand mixer?

Yes, a hand mixer works perfectly fine for this recipe. Just be sure to beat the butter and sugar until fluffy, which is key to getting tender cookies.

Can I make these cookies without almond extract?

Yes, you can omit the almond extract and use vanilla extract for a simpler flavor profile.

How do I prevent the cookies from breaking when transferring them to the wire rack?

Let the cookies cool on the baking sheet for about 5 minutes before transferring them to the wire rack. This allows them to set and firm up.

Can I freeze the dough ahead of time?

Yes, you can freeze the dough for up to 3 months. Roll the dough into balls and freeze them on a baking sheet before storing them in a freezer bag.

How can I make these cookies chewier?

For chewier cookies, slightly underbake them by 1 minute. The soft centers will continue to cook as they cool.

Can I double this recipe for a bigger batch?

Absolutely! Double the ingredients and bake in batches or on multiple sheets.

How can I prevent my cookies from becoming too hard?

Be sure not to overbake the cookies. The edges should be golden, but the centers should still look soft when you take them out of the oven.

Conclusion

These Ultimate Butter Pecan Cookies are a perfect combination of buttery richness, toasted pecan flavor, and a soft, chewy center. With a few simple ingredients and easy steps, you can create a truly irresistible treat that will become a go-to in your baking repertoire. Whether you’re sharing them at a gathering or enjoying them alone with a cup of coffee, these cookies are sure to delight every time!