Butter Pecan Cookies are soft, nutty, and richly buttery—infused with the deep flavor of browned butter and toasted pecans. They’re an excellent choice for holiday cookie exchanges or a cozy weeknight baking project.
Pecans are one of my favorite baking ingredients during the holidays. Their natural sweetness and crisp texture work beautifully in pies, toffees, and bars, and they’re equally delightful in cookies. These Butter Pecan Cookies are inspired by the classic butter pecan ice cream—think buttery, toasted nuts folded into a soft, tender cookie.
Butter Pecan Cookies
Toasting the pecans intensifies their flavor, and toasting them in butter adds a second layer of richness. For this recipe I toast the pecans in butter, then use the same skillet to brown additional butter for the dough. That double-butter treatment gives the cookies a deep, nutty aroma and a luxurious mouthfeel.
After toasting, wipe the pan clean with a paper towel to remove any milk solids left from the buttered nuts. This prevents those bits from burning when you brown the butter for the dough.
How to brown butter: Melt butter over medium heat and continue cooking, stirring occasionally. The butter will foam and the milk solids will turn golden-brown and sink to the bottom. Watch closely—brown butter can go from perfect to burned very quickly. Once golden, remove from heat and pour into a heatproof bowl to stop the cooking.
With the butter cooled slightly, proceed to mix the dough so you capture that nutty, toasted flavor in every bite.
Chilling and Baking
Because this recipe starts with melted, warm butter, chilling the dough is important to help the cookies hold their shape while baking. If you use a stainless steel bowl, the dough chills faster: about 30 minutes in the refrigerator or 15 minutes in the freezer will do.
Two oven options produce slightly different results:
- 350°F for 9–10 minutes yields thinner, very soft cookies.
- 375°F for 8–9 minutes yields thicker cookies with a golden edge and a slightly crisp exterior.
After baking, dust the tops with a little granulated sugar for sparkle if you like. These cookies make a lovely addition to holiday plates, neighbor gifts, or any time you crave a buttery, pecan-forward treat.
Butter Pecan Cookies
Ingredients
Buttered Pecans:
- 1 Tbsp (14 g) butter
- 1 ½ cups (168 g) pecan halves
Cookie Dough:
- 2 ¾ cups (330 g) all-purpose flour, (stir, spoon, & level)
- 2 tsp cornstarch
- 1 tsp salt
- 1 tsp baking soda
- 1 cup (226 g) butter, (2 sticks) melted and browned*
- ¾ cup (150 g) brown sugar, gently packed
- ¾ cup (150 g) granulated sugar
- 2 tsp vanilla
- 2 large eggs
Extras:
- extra pecan halves (about 23), for topping cookies (optional)
- granulated sugar, for sprinkling on top (optional)
Equipment
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Silicone baking mat or parchment
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Cookie scoop (about 2 Tbsp)
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Baking sheet
Instructions
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Buttered Pecans: Melt 1 tablespoon butter in a large skillet over medium heat. Add 1 ½ cups pecan halves and toast for 4–5 minutes, stirring, until lightly toasted. Remove pecans immediately to a cutting board and allow to cool slightly, then chop into medium-small pieces. Reserve extra pecan halves if you want to top the cookies.
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Wipe the pan with a paper towel to remove any remaining milk solids before browning the butter for the dough.
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Dry ingredients: In a large bowl whisk together 2 ¾ cups all-purpose flour, 2 teaspoons cornstarch, 1 teaspoon salt, and 1 teaspoon baking soda. Set aside.
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Brown the butter: In the same skillet, melt 1 cup (2 sticks) butter over medium heat and continue cooking, stirring occasionally, until it foams and turns golden with browned milk solids. Remove from heat and immediately pour into a heatproof bowl to stop cooking.
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Stir in ¾ cup brown sugar and ¾ cup granulated sugar into the browned butter until combined. Add 2 teaspoons vanilla and beat in 2 large eggs, one at a time, until just combined. Fold in the flour mixture and the chopped buttered pecans until just incorporated.
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Chill: Refrigerate the dough for 30 minutes or freeze for 15 minutes, until it will hold its shape when scooped.
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Preheat oven to 350°F and line a baking sheet with a silicone mat or parchment.
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Scoop dough with a heaping tablespoon or a #30 scoop (about 2 tablespoons) and space the dough balls a couple inches apart. Press a pecan half onto the top of each cookie if desired. Keep remaining dough chilled while the first tray bakes.
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Bake at 350°F for 9–10 minutes. Immediately after removing from the oven, sprinkle with a little granulated sugar if using. Let cookies rest 2–3 minutes on the sheet, then transfer to a wire rack to cool. Store in an airtight container for up to 3 days.
Notes
- 350°F for 9–10 minutes for thinner, softer cookies.
- 375°F for 8–9 minutes for thicker, golden cookies with a slightly crisp exterior.
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