Pecan Cookies
These warm Pecan Cookies are a comforting hug in cookie form! Tender, buttery cookies are laced with golden pecans and rich, buttery flavor for the ultimate decadent dessert. The whole family will be drooling over these chewy cookies, so whip up a batch today!
Do you have a favorite ice cream flavor? The one you look for and order everywhere you go? For a lot of people, it’s Butter Pecan. There’s just something so good about the sweet butterscotch paired with the salty, crunchy pecans.
Well, these favorite cookies have that exact same flavor profile. I think they might be even better because they are soft and chewy, and so good fresh out of the oven! So, you can enjoy Butter Pecan ice cream in the summer and then eat these butter pecan cookies all year round!
Welcome to 2024’s 12 Days of Cookies!
These Pecan Cookies are Day 3 of our 12 Days of Cookies!
Be sure to check out all of the other days for more goodies!
Day 1 – Chocolate Peanut Butter No Bake Cookies
Day 2 – Cherry Thumbprint Cookies
Day 3 –You’re on it!
Day 4 –
Day 5 –
Day 6 –
Day 7 –
Day 8 –
Day 9 –
Day 10 –
Day 11 –
Day 12 –
SAVE THIS PECAN COOKIES RECIPE TO YOUR FAVORITE PINTEREST BOARD!
I’m going to give you a little hint. These are the absolute best cookies if you toast the pecans first! It’s not absolutely necessary, but toasting the pecans just brings out more of that nutty flavor. If you’re in a time pinch, you can skip that step, or just buy already toasted pecans from the store.
Ingredients for Butter Pecan Cookies
You’ll need the following ingredients to make this sweet treat:
Unsalted butter (omit salt below if using salted butter)
Brown sugar
Eggs
Pure vanilla extract
All-purpose flour
Cinnamon
Baking soda
Salt
Chopped pecans
You can find the exact amounts of each ingredient in the recipe card below!
How to make Pecan Cookies
These cookies are pretty quick and easy to make, but they do need to be chilled, so plan ahead!
Preheat the oven to 350 degrees. Spread the pecans over a cookie sheet and toast them for about 10 minutes. Keep an eye on them as they can burn quickly! Remove the pecans from the oven and let them cool.
Beat together the butter and brown sugar in the bowl of a stand mixer using the paddle attachment (you can also use a large mixing bowl and electric mixer). Beat in the eggs one at a time on medium speed, then add the vanilla extract and mix.
Slowly add in the dry ingredients (flour, cinnamon, baking soda, and salt). Mix until well combined.
Cover the bowl of cookie dough with plastic wrap and refrigerate for at least 2 hours.
After two hours, preheat the oven to 350 degrees and line a large baking sheet with parchment paper.
Use a 2-tablespoon cookie scoop to place cookie dough balls at least 2 inches apart on the prepared baking sheet.
Bake for 9-10 minutes, then remove from the oven and transfer the baked cookies to a cooling rack. I think they taste best when still a little bit warm!
Recipe Tips
Cookie scoops are a great tool to use and make it much easier, but if you don’t have one, just use spoons and roll two tablespoons of dough into balls with your hands.
Parchment paper or silicone baking sheet liners will help your warm cookies come off the baking sheet much easier.
If you’re in a hurry, you can chill the dough in the freezer for about 30 minutes instead of refrigerating for 2 hours.
Consider adding flaky sea salt on top of the cookies before baking to enhance that sweet and salty flavor contrast.
FAQs
What type of brown sugar is best for the Butter Pecan Cookie recipe?
You can use either light brown sugar or dark brown sugar, as long as it is lightly packed. Dark brown sugar will produce a more caramelized, rich flavor.
Why do I need to refrigerate the dough?
Refrigerating the dough prevents the cookies from spreading too much while baking.
How do I know when the cookies are done?
The cookies should be lightly golden brown around the edges but still soft in the center. They will continue to cook on the baking sheet as they cool to room temperature.
Can I make these Pecan Cookies ahead of time?
Yes, you can make the dough up to three days in advance. Store it in the fridge, covered, until ready to bake.
How do I store leftover cookies?
Store in an airtight container on the counter for 5 days.
Can I freeze Pecan Cookies?
Yes! Freeze for up to three months in a ziploc bag, then thaw for a day in the fridge before serving.
More Pecan Recipes
I absolutely love pecans and feature them in lots of my recipes. They can be in sweet OR savory dishes. Here are some of my favorites:
These bite-sized Cranberry Pecan Goat Cheese Bites are the ultimate holiday appetizer, guaranteed to impress your guests and leave them craving more.
Pecan Oatmeal White Chocolate Chip Cookies are soft, tender white chocolate chip cookies filled with the great taste of pecans and oatmeal!
Enjoy these ultra-thin Chocolate Pecan Wafers with a rich chocolate and salty pecan crunch.
If you love pecan pie, then you need to try this Best-of-All Pecan Pie recipe! Top it with fresh whipped cream for the ultimate indulgence!
Bake More Cookies!
Since this is a baking blog first and foremost, of course I have tons of cookie recipes. Try one of these popular recipes next time you’re in the mood for some homemade cookies:
3 Ingredient Peanut Butter Cookies
And many more……
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Pecan Cookies
Ingredients
Instructions
Notes
Nutrition
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