These pecan cookies are buttery, sweet and delicious! The butter pecans add the best flavor and slight crunch. These cookies have golden chewy edges and a soft center. They are nutty, crunchy and great for any occasion. These cookies are absolutely delicious served with this Butter Pecan Ice Cream!
Why You’ll Love This Recipe
- These butter pecan cookies are nutty and delicious!
- The butter pecans add the best flavor.
- They are buttery and sweet.
- They have golden chewy edges.
- The centers are soft and slightly gooey.
- This recipe can be made with gluten free flour.
- Chilling the dough allows the flavors to marinate.
- Check out these Maple Pecan Cookies for another delicious dessert!
Ingredients & Substitutions
These are the main ingredients and substitutions for pecan cookies. Scroll down to the recipe card for full ingredients list and instructions.
To make the butter pecans, toast pecans in butter. Use unsalted butter. Most pecans are already salted, so use unsalted butter.
For the dough, use unsalted room temperature butter. Place butter on countertop 1 to 2 hours before baking. It should be slightly soft to the touch.
Both light brown sugar and white sugar add the sweet flavor. More brown sugar is used. This creates more chewy, intensely flavored cookies.
Two eggs help bind the cookies together. I have not tried replacing the eggs in this specific recipe. Check out these Eggless Cookies for more egg free baking tips.
Vanilla adds warmth.
Both regular all purpose flour and gluten free 1 to 1 flour work well. Do not use almond flour, coconut flour or a keto baking flour.
Baking soda helps these cookies rise slightly. Overall, they are more flat than thick.
Lastly, add in a pinch of sea salt if desired. Most pecans are already salted, so please be aware of that.
All About Pecans
Pecans are loaded with health benefits!
Pecans are naturally low in carbs. These nuts contain healthy fats. In addition, pecans contain heart healthy monounsaturated fats.
These nuts are naturally anti-inflammatory, gluten free, and vegan. They contain plant based protein.
Pecans contain Vitamin A, Vitamin B, Vitamin E, zinc, calcium, and folic acid.
In conclusion, pecans are a nutritional powerhouse. They are also delicious and add great texture to these butter pecan cookies!
Taste & Texture
These pecan cookies are nutty, buttery and sweet. They taste like classic cookies with pecans and a more intense butter flavor.
These cookies are relatively thin. They are not thick. They have golden chewy edges and a soft center. Pecans add some crunch.
How to Make
First, make butter pecans. Add the butter and pecans to a skillet over low medium heat. Toast, stirring occasionally, for 4 to 5 minutes or until lightly toasted.
Once toasted, place nuts on a paper towel to soak up excess butter.
Then, make the cookie dough. In a large mixing bowl, add butter, light brown sugar and white sugar. Mix on high until completely combined.
Then, add in eggs and vanilla. Mix to combine.
Add in the flour, baking soda and sea salt. Stir to combine.
Fold in the butter pecans.
Place plastic wrap over bowl. Refrigerate for at least 1 hour up to overnight.
After chilling, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
Roll dough into 1 inch balls. Place on lined cookie pan. Sprinkle white sugar on top if desired.
Bake for 8 to 10 minutes or until edges are golden and the cookies are barely set in the middle.
Finally, remove from oven. Allow pecan cookies to cool on pan for 10 minutes before carefully removing.
Expert Tips & Tricks
Measure all ingredients carefully.
Stir pecans occasionally to prevent burning. Do not let them burn.
Cool the pecans on a paper towel. This helps soak up any extra butter.
Use room temperature butter for the dough. It should be slightly soft to the touch.
Mix butter and sugars until no clumps of butter remain.
Chill the dough as instructed. The cookies will spread too thin otherwise.
Sprinkle the dough balls with white sugar before baking. This adds a shimmer and slight crunch.
Do not over bake. The cookies should look a little gooey in the middle still.
Flavor Variations & Add Ins
Consider these flavor variations for pecan cookies.
Add in white chocolate chips.
Add in regular chocolate chips.
Sprinkle in mini chocolate chips.
Add in dried cranberries.
Add in a pinch of cinnamon.
Sprinkle in some chopped walnuts.
How to Serve & Store
Serve pecan cookies once cool enough to handle.
Serve with a tall glass of milk, coffee, tea or ice cream.
Store cookies covered at room temperature for up to 3 days.
Freeze for 1 month if needed.
Frequently Asked Questions
These cookies are buttery, sweet and nutty.
Use gluten free flour to make them gluten free. The cookies in these photos are gluten free!
Technically no. You can just add the pecans into the dough. Butter pecans add the best flavor though!
Yes. Chilling the dough is mandatory.
Hand Mixer: This is a great hand mixer for these cookies. It stores efficiently too.
KitchenAid Stand Mixer: This is the best kitchen appliance for cookies!
USA Pan 3 Piece Cookie Sheet Set: I only use these baking sheets.
Pre-Cut Parchment Paper Sheets: Always use parchment paper with cookies.
Pyrex 3 Glass Mixing Bowls: These sturdy mixing bowls are great for this recipe.
Pyrex Glass Measuring Cups: Use these high quality glass measuring cups.
You May Also Like
- Coconut Cookies
- Chewy Peanut Butter Cookies
- Espresso Cookies
- Chocolate Covered Pecans
- Paleo Pecan Pie Bars
If you make this pecan cookie recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dessert Recipes.
Get the Recipe: Pecan Cookies
- 2 tbsp unsalted butter
- 1 ⅔ cups chopped pecans
- 1 cup unsalted butter, room temperature
- 1 cup light brown sugar
- ½ cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 ½ cups flour, all purpose or gluten free
- 1 tsp baking soda
- pinch sea salt, optional
- First, make butter pecans. Add butter and pecans to a skillet over low medium heat. Cook, stirring occasionally, for 4 to 5 minutes or until lightly toasted.
- Once toasted, place pecans on a paper towel to soak up excess butter.
- Then, make cookie dough. In a large mixing bowl, add butter, light brown sugar and white sugar. Mix on high until completely combined and no clumps of butter remain.
- Then, add in eggs and vanilla. Mix to combine.
- Add in flour, baking soda and sea salt. Stir to combine.
- Fold in butter pecans.
- Place plastic wrap over bowl. Refrigerate for at least 1 hour up to overnight.
- After chilling, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
- Roll dough into 1 inch balls. Place on lined pan. Sprinkle white sugar on top if desired.
- Bake for 8 to 10 minutes or until edges are golden and the cookies are barely set in the middle.
- Finally, remove from oven. Allow cookies to cool on pan for 10 minutes before carefully removing.
- Keep a close eye on the pecans while toasting. They can easily burn.
- Be sure to cool the pecans on paper towels. This soaks up excess butter.
- Use room temperature butter for the cookie dough. Do not use melted butter.
- When mixing dough, be sure no clumps of butter remain.
- Do not skip the dough chilling step. I tested this recipe without it and the cookies flattened too much.
- Sprinkle cookie dough balls with sugar before baking. This gives them a little extra touch!
- Do not bake too long. Cookies may look a little gooey in the middle but will firm up slightly as they cool.
- Store cookies covered at room temperature for up to 3 days.
- Freeze for 1 month if needed.
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