Crispy Edges, Gooey Centers, and Nutty Sweetness in Every Bite 😍

Get ready to bake up some serious joy with these Butter Pecan Cookies! They’re golden and crispy around the edges, soft and chewy in the middle, and bursting with buttery pecan goodness. Perfect with a cold glass of milk, hot cocoa, or tucked into a cookie jar for the ultimate cozy snack. Trust me—one batch won’t be enough!

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Butter Pecan Cookies Recipe Overview

These cookies bring together the warmth of brown sugar, the richness of butter, and the toasty crunch of pecans in one incredible bite. A dash of cinnamon adds optional spice, but the base recipe is a buttery, chewy dream on its own. No chilling needed—just mix, bake, and devour!

Flavor: Buttery, nutty, with rich caramel notes from brown sugar
Texture: Soft centers with lightly crisp edges
Perfect For: Holiday baking, cookie swaps, everyday sweet cravings
Bonus: No fancy tools, minimal chill time, HUGE flavor payoff

Ingredients List

1 cup unsalted butter, softened
1 cup packed brown sugar
½ cup granulated sugar
2 large eggs
1 tsp vanilla extract
3 cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 cup pecans, chopped
½ tsp cinnamon (optional)

Necessary Tools for Preparation

Mixing bowls
Hand or stand mixer
Rubber spatula
Baking sheet
Parchment paper or silicone mat
Cookie scoop (optional but helpful)

Step-by-Step Instructions

Preheat & Prep
Preheat oven to 350°F (175°C). Line baking sheets with parchment or silicone mats.
Cream Butter & Sugars
In a large bowl, beat butter, brown sugar, and granulated sugar together until light and fluffy (about 2–3 minutes).
Add Eggs & Vanilla
Beat in the eggs one at a time, then mix in vanilla extract.
Mix Dry Ingredients
In a separate bowl, whisk flour, baking soda, salt, and cinnamon (if using).
Combine & Add Pecans
Gradually add the dry ingredients to the wet mixture. Fold in chopped pecans.
Scoop & Bake
Drop heaping tablespoons of dough onto prepared baking sheets, spacing 2 inches apart. Bake for 10–12 minutes, until edges are golden and centers are set but soft.
Cool & Enjoy
Let cookies rest on the sheet for 5 minutes before transferring to a wire rack. Serve warm or store once fully cooled.

Tips for Perfecting the Butter Pecan Cookies Recipe

Lightly toast the pecans beforehand to enhance their flavor.
Don’t overbake—the centers should look slightly underdone when you pull them out.
Use a cookie scoop for uniform size and baking.
Chill the dough for 30 mins for a thicker cookie (optional but nice!).

What to Serve With It

A glass of milk or almond milk
Hot chocolate or a maple latte
Crushed and layered into a sundae with caramel drizzle
As a holiday cookie box favorite!

Storage Instructions

Room Temp: Store in an airtight container for up to 5 days
Freezer: Freeze baked cookies or cookie dough balls up to 2 months
Reheat Tip: Warm cookies in the microwave for 10 seconds for that fresh-baked feel

General Information

Occasions: Fall baking, holiday trays, gifts for neighbors, everyday cookie cravings
Customization: Add white chocolate chips, maple extract, or extra cinnamon for variety
Diet Note: Naturally vegetarian

FAQ

Can I use salted butter?
Yes—just reduce or skip the added salt.

Do I need to toast the pecans?
It’s optional, but it enhances the flavor beautifully!

Can I make them ahead of time?
Yes! Freeze cookie dough balls and bake straight from frozen (add 1–2 minutes to bake time).

How do I make them chewier?
Use more brown sugar than white (as in this recipe!) and don’t overbake.

Conclusion

These Butter Pecan Cookies are warm, nutty, and everything you want in a bakery-style cookie—crispy edges, soft centers, and buttery perfection. Perfect for fall, holidays, or just because you’re craving something sweet and nostalgic.

Baked a batch? Share your cookie creations on Pinterest @poulefrecipe and spread the cookie love!

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