Butter Pecan Cookies

Here’s a rich, nutty, and buttery treat that’s hard to beat: Butter Pecan Cookies. These cookies are soft in the center with crisp edges, packed with toasted pecans, and have deep caramelized flavor thanks to browned butter. Perfect for holidays, gifting, or everyday indulgence.

🍪 Butter Pecan Cookies

🧈 Ingredients:

• 1 cup (2 sticks) unsalted butter

• 1 cup light brown sugar, packed

• 1/2 cup granulated sugar

• 2 large eggs

• 2 tsp vanilla extract

• 2 1/4 cups all-purpose flour

• 1/2 tsp baking soda

• 1/2 tsp baking powder

• 1/2 tsp salt

• 1 1/2 cups chopped pecans (toasted for best flavor)

🔥 Optional:

• 1/2 tsp cinnamon

• Flaky sea salt for finishing

• 1/2 cup toffee bits or white chocolate chips for extra richness

🥣 Instructions:

1. Brown the butter (optional but highly recommended):

• In a saucepan over medium heat, melt the butter and continue cooking until it turns golden brown and smells nutty (about 5–7 minutes).

• Remove from heat, pour into a bowl, and cool for 10–15 minutes.

2. Toast the pecans:

• In a dry skillet over medium heat, toast chopped pecans for 4–5 minutes until fragrant. Cool completely.

3. Mix wet ingredients:

• In a large bowl, beat browned (or softened) butter, brown sugar, and granulated sugar until creamy.

• Add eggs and vanilla; mix until smooth.

4. Add dry ingredients:

• In a separate bowl, whisk flour, baking soda, baking powder, salt (and cinnamon, if using).

• Gradually mix into wet ingredients until just combined.

5. Add pecans:

• Fold in the toasted pecans (and toffee or chips, if using).

6. Chill the dough:

• Chill for at least 1 hour (or overnight) for thicker, chewier cookies.

7. Bake:

• Preheat oven to 350°F (175°C).

• Scoop dough into 1.5 tbsp balls and place on parchment-lined baking sheets, spaced about 2 inches apart.

• Bake for 10–12 minutes, or until edges are golden and centers are just set.

• Sprinkle with flaky sea salt immediately if desired.

8. Cool & enjoy:

• Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool.

👩‍🍳 Tips:

• Browning the butter adds a nutty depth that pairs beautifully with the pecans.

• These freeze great — both the dough and baked cookies.

• Want them extra soft? Add 1 tbsp of cornstarch to the dry ingredients.

Want a version without eggs, or turned into cookie bars?