Butter Pecan Cookies – In my world, if the title of a recipe begins with butter and it’s immediately followed by pecans you know it’s going to be scrumptious! Butter pecan cookies and a glass of cold milk are the equivalent of angel food. It’s well known that pecans are the single most celebrated nut of the South. So are these cookies, they remain an all-time favorite and aren’t only made just for holiday baking.
This cookie dough must be chilled before baking. By chilling the dough, the butter has time to solidify resulting in a chunky, thicker and chewy cookie. If you bake these butter pecan cookies immediately after preparing the dough. the taste will be good but, they spread and become thin and crispy. I recommend chilling the dough for at least 1 hour to lend a crispy edge and chewy center. If you like, sprinkle the tops with additional toffee bits prior to baking to give a little extra toffee crunch. It’s completely optional, so the choice is yours.
My favorite way to enjoy this cookie is slightly warm. The caramel flavor of the dough is rich and buttery and you can’t go wrong serving them warm. When using the freshest of dairy, you can keep this cookie dough in the fridge for up to 3 days prior to baking them for a great time saver. My family enjoys these year round. For a real treat, I sometimes serve them warm with a scoop of vanilla ice cream and a drizzle of caramel for a butter pecan caramel sundae. That turns these cookies into a bonefide company worthy dessert.
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Helpful Kitchen Items:
Butter Pecan Cookies
- 2 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup butter softened [2 sticks]
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 tsp pure vanilla extract
- 2 large eggs
- 2 cups roughly chopped pecan pieces
- 2/3 cup bits-o-brickle [English toffee bits]
- Additional bits-o-brickle for the tops [optional]
- Sift together the flour, baking powder, baking soda and salt. Set aside.
- Cream together the softened butter, light brown sugar, granulated sugar and vanilla extract. until fluffy and light beige in color, around 2 minutes.
- Add the eggs one at a time beating well after each addition.
- Gradually add the dry ingredients. Stop and scrape the sides of the bowl periodically. After all of the flour has been added beat for 1 minute.
- Mix-in the pecan pieces and bits-o-brickle by hand until evenly distributed in the dough.
- Cover and chill for at least 1 hour.
- To prepare: Preheat the oven to 350°F and line 2 cookie sheets with parchment paper.
- Use a 2 oz ice cream scoop to divide the dough. Place onto the cookie sheet 2 inches apart.
- Bake in batches for 18 minutes until golden. [Keep the dough chilled between batches.]
- Cool on the pan for 3 minutes then remove to a cooling rack.