How do I keep butter pecan cookies from spreading too much?

Chilling the dough before baking helps the cookies hold their shape. If your butter was too soft or melted, the cookies will spread more than usual. Using slightly cooler dough gives you thicker, bakery-style cookies with crisp edges and soft centers.

Can I use salted butter instead of unsalted?

Yes, but reduce the added salt in the recipe by about half. Salted butter can slightly change the flavor balance, so taste the dough if possible before baking.

Do I have to toast the pecans first?

It’s optional, but highly recommended. Toasting brings out the nutty aroma and adds a richer depth of flavor that sets butter pecan cookies apart from regular nut cookies.

Can I freeze the dough for later?

Absolutely. Scoop the cookie dough into balls, freeze them on a tray until solid, then store in a freezer bag. Bake from frozen—just add an extra minute or two to your baking time.

What’s the secret to that classic buttery flavor?

Using real butter and a mix of brown and white sugar is key. The brown sugar adds caramel undertones, while the butter delivers the rich, melt-in-your-mouth texture that defines butter pecan cookies.

Butter Pecan Cookies – 7 Irresistible Steps to Sweet Bliss

Name: Butter Pecan Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 24 cookies
Cuisine: American
Ingredients: 1 cup unsalted butter (2 sticks), softened; 1 cup packed light brown sugar; ½ cup granulated sugar; 2 large eggs, room temperature; 2 teaspoons pure vanilla extract; 2 ½ cups all-purpose flour; 1 teaspoon baking soda; ½ teaspoon baking powder; ½ teaspoon salt; 1 ½ cups toasted pecans, chopped; ½ teaspoon ground cinnamon (optional); ¼ cup toffee bits (optional); Pinch of flaky sea salt for garnish

Description

These butter pecan cookies are soft, chewy, and full of nutty caramel flavor. With golden edges, toasted pecans, and a buttery richness, they’re the perfect homemade treat for holidays or any time you crave something sweet.

Ingredients

Scale

1 cup unsalted butter (2 sticks), softened
1 cup packed light brown sugar
½ cup granulated sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 ½ cups toasted pecans, chopped
½ teaspoon ground cinnamon (optional)
¼ cup toffee bits (optional)
Pinch of flaky sea salt for garnish

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Instructions

1. Toast pecans in the oven at 350°F for 6–8 minutes until fragrant, then let cool.

2. Cream butter and sugars together until fluffy and light.

3. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.

4. Whisk together flour, baking soda, baking powder, and salt in a separate bowl.

5. Gradually mix dry ingredients into the wet mixture until combined.

6. Fold in toasted pecans and optional mix-ins like toffee bits or cinnamon.

7. Chill dough for 30 minutes for thicker cookies, or bake immediately for chewier ones.

8. Preheat oven to 350°F and line baking sheets with parchment paper.

9. Scoop dough into 1½-inch balls, place 2 inches apart, and bake 10–12 minutes until golden at edges.

10. Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

For extra flavor, brown the butter before mixing.

Store cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

Dough can also be frozen and baked later for fresh cookies on demand.

Prep Time: PT20M
Cook Time: PT12M
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 14g
Sodium: 90mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg