A Rich, Nutty, Southern-Inspired Cookie You’ll Crave All Year Long

Few cookies deliver old-fashioned charm like a warm, golden Butter Pecan Cookie. With its buttery base, sweet crunch of toasted pecans, and soft, chewy texture, this is the kind of treat that feels like a warm hug from your Southern grandma—even if you’ve never had one.

These cookies are perfect for fall baking, holiday trays, cookie exchanges, or just to satisfy your mid-week sweet tooth. Whether you’re a seasoned home baker or just starting out, this recipe is easy to follow and delivers bakery-level results every time.

🌟 Why You’ll Love These Butter Pecan Cookies

Classic flavor profile: The combination of browned butter, toasted pecans, and brown sugar brings that rich, caramelized warmth we all love.
Chewy yet crisp edges: Thanks to the butter-sugar combo and the proper baking time, you get chewy centers and perfectly golden edges.
Beautiful finish: Topped with a pecan half, each cookie looks rustic, elegant, and totally gift-worthy.
Simple ingredients: Everything used is pantry-friendly—no need to hunt down specialty items.
Versatile: Great for holiday cookie tins, tea time, or freezer-friendly batches to enjoy later.

🛒 Ingredients in Detail

Butter Pecan Cookie Dough

1 cup chopped pecans: Adds a sweet, nutty crunch throughout the cookies. You can toast them for extra flavor.
7 tbsp unsalted butter: Provides a rich, creamy base. Slightly browning the butter (optional) can enhance the flavor.
⅓ cup granulated sugar: Balances sweetness and helps with texture.
1 cup brown sugar: Brings moisture, softness, and that classic molasses depth.
2 eggs: Help bind the dough and create structure.
1 tbsp vanilla extract: Boosts the warm flavors in the dough and pecans.
2 cups all-purpose flour: The base of the dough—sifted for consistency.
½ tsp baking soda: Gives the cookies their light lift.
Pinch of salt: Enhances the other flavors.

Topping

Pecan halves: Placed atop each cookie before baking for a beautiful finish and added crunch.

👩‍🍳 Step-by-Step Instructions

1. Prep the Oven and Pans

Start by preheating your oven to 350°C—but realistically, it should be 350°F (175°C) (see note below for clarification).
Line two baking sheets with parchment paper for easy cleanup and to prevent sticking.

📝 Note: 350°C is likely a typo—it’s extremely hot and would burn the cookies instantly. Standard baking temperature should be 350°F (175°C).

2. Make the Cookie Dough

Using an electric mixer (hand or stand), beat together:

7 tbsp butter
⅓ cup granulated sugar
1 cup brown sugar

Mix until light and creamy—this should take about 2–3 minutes on medium speed.

3. Add Eggs & Vanilla

Add:

2 eggs
1 tbsp pure vanilla extract

Beat for another 2 minutes until fully incorporated. The batter will look fluffy and smooth.

4. Add Dry Ingredients

In the same bowl (or separately, then fold in), add:

2 cups all-purpose flour
½ tsp baking soda
Pinch of salt

Mix until well combined, being careful not to overmix. Then, fold in the 1 cup chopped pecans.

🍳 Optional: Toast the pecans in a dry pan over medium heat for 3–4 minutes before adding to bring out even more flavor.

5. Shape the Cookies

Using a medium cookie scoop or tablespoon, portion dough into round balls and place on your prepared baking sheets, spaced at least 2 inches apart.

Top each ball with a pecan half—gently press it into the center.

6. Bake to Golden Perfection

Bake in the preheated oven for 10–15 minutes, depending on your oven and the size of the cookies.

10–12 minutes yields a softer, chewier cookie
13–15 minutes gives more crispness at the edges

Allow cookies to cool on the sheet for 5 minutes, then transfer to a wire rack to finish cooling.

🧊 Storage & Freezing Tips

Room Temperature: Store cookies in an airtight container for up to 5 days.
Freezer (unbaked): Freeze cookie dough balls for up to 3 months. Bake from frozen, adding 1–2 extra minutes.
Freezer (baked): Store baked cookies in a freezer bag for up to 2 months. Thaw at room temperature.

📌 Pro Tips for Best Results

Use real butter and pure vanilla extract—they make all the difference in flavor.
Don’t skip the pecan on top: It adds texture and makes each cookie look polished.
Let dough chill for 20–30 minutes if you want thicker cookies.
Toast the pecans for richer, deeper flavor before mixing in.

🥄 Nutrition Estimate (Per Cookie)

Calories: ~150 kcal
Fat: ~9g
Carbs: ~15g
Protein: ~2g
Servings: ~24 cookies depending on scoop size