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Butter Pecan Cookies

This Butter Pecan Cookies recipe features a buttery homemade cookie dough embellished with pecans and toffee bits. That combination  turns these cookies into an out of this world snack with a tall glass of cold milk.

Butter Pecan Cookies

Best Southern Butter Pecan Cookies Recipe

It’s no secret that we love pecans in the South and any excuse to use them will do. My favorite way to enjoy these cookie is slightly warm. The caramel flavor of the dough is rich and buttery and you can’t go wrong serving them warm. A couple of freshly baked Butter Pecan Cookies is the equivalent of angel food, in my book. Whether you’re baking for a special occasion or elbow deep in holiday baking, these cookie won’t last long in your cookie jar.

Butter Pecan Cookies

How to Make the Best Butter Pecan Cookies Recipe

In my world, if the title of a recipe begins with butter and it’s immediately followed with pecans you know it’s going to be scrumptious.

  • Ingredients you’ll need to make homemade Butter Pecan Cookies: Chopped pecans, all purpose flour, baking soda, baking powder, salt, softened butter, light brown sugar, granulated sugar, vanilla extract, large eggs and English toffee bits otherwise known as bits-o-brickle.
  • Why toast the pecans? You may opt to skip toasting the pecans but it does add a nice depth of flavor to the cookies. Make sure your cool them completely before adding to the cookie dough.
  • For the best result, this cookie dough needs to be chilled before baking. Chilling the dough allows the butter to solidify which results in a chunky, thick and chewy cookie.
  •  If you bake these Southern style butter pecan cookies immediately after preparing the dough, they will spread and become thin and crispy. If that’s what you want, go for it.
  • It’s best to chill  the dough for at least one hour which will yield a chewy cookie that’s crisp around the edges.
  • Are these cookies soft and chewy? These cookies are slightly chewy in the middle with crispy edges.
  • How long can I keep the butter pecan cookie dough? When using the freshest of dairy, you can keep this cookie dough in the fridge for 3-5 days in an airtight container prior to baking.
  • This cookie dough will keep frozen for up to 2 months.
  • prior to baking them for a great time saver and it freezes well, too. I bake these cookies for my family year-round.
  • If you’d like to go a step further, sprinkle the tops with additional toffee bits prior to baking to give the cookies a little extra toffee crunch. You may also opt to gently press a pecan half into the center. Should you choose to do so, there’s no need to toast the pecan halves in advance only the pecans going into the dough.
  • Take them up a level and 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 company worthy dessert.
  • Store baked Butter Pecan Cookies at room temperature in an air tight container for up to 4 days.
  • You can also freeze this cookie dough for up to 2 months.


Southern Butter Pecan Cookies

More Southern Style Cookies Recipes to Make

When you’re in the mood for cookies you may already have everything on hand to make a batch yourself. More cookie recipes you may like to try:


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4.75 from 12 votes

Butter Pecan Cookies

Prep Time15 minutes
Cook Time16 minutes
Total Time31 minutes
Course: Cookies
Cuisine: American
Keyword: butter-pecan-cookie-recipe, butter-pecan-cookies
Servings: 30
Calories: 218kcal
Author: Melissa Sperka


  • 2 cups roughly chopped pecan pieces toasted
  • 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
  • 2/3 cup bits-o-brickle [English toffee bits]
  • Additional bits-o-brickle for the tops [optional]


  • To toast pecans: Spread chopped pecans in a single layer on a cookie sheet. Toast in a 350°F oven for 6-8 minutes or just until fragrant. Cool completely.
  • To make the cookie dough: In a medium size mixing bowl, use a whisk to sift together the flour, baking powder, baking soda and salt. Set aside.
  • In a separate large bowl, use an electric mixer to cream together butter, light brown sugar, granulated sugar and vanilla extract. Beat until fluffy and light beige in color, around 2 minutes.
  • Add eggs one at a time beating well after each addition.
  • With mixer on low speed, gradually add dry ingredients. Stop and scrape the sides of the bowl periodically. After all of the flour has been added beat for 30 seconds to 1 minute.
  • Mix-in the chopped pecans and bits-o-brickle by hand until evenly distributed in the dough. Cover and chill for at least 1 hour.
  • To bake: 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 14-16 minutes or until golden. [Keep the dough chilled between batches.]
  • Cool on the pan for 3 minutes then remove to a cooling rack to cool completely.


Serving: 1cookie | Calories: 218kcal | Carbohydrates: 23g | Protein: 2g | Fat: 13g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 125mg | Potassium: 73mg | Fiber: 1g | Sugar: 14g | Vitamin A: 270IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!


  1. No matter how hard I try my cookies spread. Are there any other tricks to prevent that. I followed the recipe implicitly. Any suggestions would be helpful. Thank you.

    1. Hi Marty, allow the cookie dough to chill. This will give the butter in the dough time to firm once again and prevent too much spreading.

      1. 5 stars
        These came out great. Made 34 cookies from the mixture. The consistency of the dough was soft and easy to portion out with my cookie scoop. I flattened them a bit and added half a pecan to some. I didn’t have the toffee bits so l added half a cup of caramilk chips to the mix which added a nice flavour. I would definately make these again.

  2. Looking forward to making these — OK to bake directly from frozen sliced state? How much additional baking time to add?

    1. Since I’m not sure how thick you intend to slice the cookie dough, I would say check it at 14 minutes, then add time from there. This dough is baked in mounds and not thinner slices so, it may be a case of trial and error should you choose to go that route.

    2. 5 stars
      This is a very good cookie with a nice texture! I changed it up just a tad and added 11 oz pkg of Nestle’s butterscotch chips just because I had a PKG in the pantry. Think those worked or at least my husband was all over these cookies. I will, one day, make them true to your recipe. Lol! I think the key to every good cookie is not to over mic once adding the flour mixture (keeps everything tender) and avoid over baking.Thanks for sharing this.

    1. Yes, you could but, omitting the baking soda will change the texture a bit. The recipe will still work but, won’t be the same. You should also omit the salt.

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