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Ultimate Guide to Butter Pecan Cookies: Easy, Soft, and Chewy Recipe

Butter Pecan Cookies
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Every year around the holidays, my mom would make a big batch of these Butter Pecan Cookies and hide them in a tin. Of course, we all knew where she kept it. They’re buttery, crunchy around the edges, and packed with toasted pecans. One bite takes you right back to simpler times, sitting by the fire with a warm drink in hand.

Ingredients

Scale

  • 1 cup unsalted butter, softened

  • ¾ cup brown sugar (light or dark)

  • ¼ cup white sugar

  • 1 large egg

  • 2 tsp vanilla extract

  • 2 cups all-purpose flour

  • ½ tsp baking soda

  • ½ tsp salt

  • 1 ½ cups chopped pecans (lightly toasted for extra flavor)

Instructions

  • Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

  • In a large bowl, cream together butter and both sugars until fluffy.

  • Beat in the egg and vanilla.

  • In another bowl, whisk flour, baking soda, and salt. Gradually add to the wet mixture.

  • Stir in the toasted pecans.

  • Scoop tablespoon-sized dough balls onto the sheet, 2 inches apart.

  • Bake for 10–12 minutes or until the edges are golden.

  • Let cool on the pan for 5 minutes, then transfer to a wire rack.

Notes

  • Toast pecans before adding—they get crunchier and more flavorful.

  • Chill the dough for 20 minutes for thicker cookies.

  • Use dark brown sugar for a deeper, caramel-like flavor.

  • Store in an airtight container to keep them fresh up to a week.

Nutrition

Find it online: https://recipes.gernarb.com/ultimate-guide-to-butter-pecan-cookies-easy-soft-and-chewy-recipe/