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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. The caramel flavor of this cookie dough is rich and buttery and you can’t go wrong serving them warm or at room temperature. Whether you’re baking for a special occasion or elbow deep in holiday baking, these cookie won’t last long in your cookie jar. How to make Butter Pecan Cookies from scratch: (Scroll down for full printable recipe.)

  • Pecans: For depth of flavor toast the pecans in a 350°F oven for 6-8 minutes. Set aside to cool.
  • Cookie Dough: Sift together the flour, baking powder, baking soda and salt.
  • In a separate large bowl, use a mixer to cream together butter, light brown sugar, granulated sugar and vanilla extract. Beat for around 2 minutes or until fluffy and light beige in color. Add eggs one at a time beating well after each addition.
  • Lower the speed of the mixer and slowly add the dry ingredients. You’ll need to stop and scrape the sides of the bowl periodically. After all of the flour has been added beat for 30-60 seconds.
  • It’s best to mix in the pecans and bits-o-brickle by hand.
  • Bake: After chilling the dough, use a scoop to divide into even portions. Bake for 14-16 minutes in a preheated 350°F oven until golden.
  • Remove from the pan to a cooling rack to cool completely.
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.
  • Kitchen tools you’ll need: One stand mixer or hand mixer, sheet pans, measuring cups and spoons, nut chopper or sharp knife and cutting board, large bowl, medium bowl, cookie scoop or ice cream scoop, whisk and cooling rack.
  • 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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Butter Pecan Cookies

Prep Time15 minutes
Cook Time16 minutes
Total Time31 minutes
Course: Cookies, Dessert
Cuisine: American, Southern
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]


  • 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.
  • 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 sifted dry ingredients. Stop and scrape the sides of the bowl periodically. After all of the flour has been added beat for 30-60 seconds.
  • Using a large spoon or spatula mix the chopped pecans and bits-o-brickle into the dough by hand until evenly distributed. Cover and chill for at least 1 hour.
  • Bake: Preheat the oven to 350°F and line 2 cookie sheets with parchment paper.
  • Use a 1 1/2 Tbsp ice cream or cookie scoop to divide the dough. Place mounds 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. 5 stars
    Enjoyed making these cookies. They turned out well and tasted delicious thanks for sharing g your recipe

  2. 5 stars
    Today was a day I guess I shouldn’t have tried baking. These sound delicious so I gave them a try. My scoop must be a bit smaller – or my oven runs a bit hotter. First sheet in the oven was slightly over baked by 14 minutes. No big deal, they still tasted yummy. Second sheet, for some reason my timer didn’t beep….by the time I smelled them I ran to the oven to find a sheet of burnt to a crisp cookies. Third sheet I made darn sure not to leave the kitchen, reduced the time to 12 minutes and FINALLy a great batch of cookies! At least close to half of them survived and were edible lol.I will try these again and next time I’ll be a bit more careful with the bake!

  3. 3 stars
    So, I chilled the dough overnight and then put it on the counter for 30 min. to warm up. My first batch melted together and had to be cut apart to cool. Next batch – smaller balls. All cookies spread and looked more like pancakes. Should I have added more flour?? I used salted butter as well as salt in the recipe. I can definitely taste the salt. The cookies are so thin that they crumble when you take a bite. All said, not my best bake.

    1. I think you missed the boat when you brought the cookie dough to room temperature. It’s also important to allow enough space between these, or any cookie, to allow for spreading.

  4. I have made these several times and they received rave reviews. Since it is raining today in the Midwest, our grandsons and I will make these . Keep the good recipes coming!

  5. Tried this recipe for first time last Nov. And have made them several times since. They are my favorite cookie. My sister agrees. Love how they are chewy but crunchy around the edges.

  6. I made these cookies and they are so yummy! I omitted the toffee though. Finding toffee is hard in the store. Mostly chocolate covered toffee is readily available. This recipe is a keeper! Thanks Melissa!

  7. 4 stars
    Delicious cookies. Next time I would increase tiger, decrease pecans and decrease baking time a few minutes.

  8. One of the best cookies I’ve ever had! I have tried many types of cookies. This cookie recipe is bakery worthy. Absolutely delicious!

  9. 5 stars
    My husband said its now his favorite cookie. I agree with him. When i had my sister, my sons and their families try them, they all thought so too. everyone thought they were better than even a chocolate chip cookie.
    I lost this recipe and had a heck of a time finding it again. Thanks , we love it!!!

  10. These were REALLY good when they first come out of the oven but when the next day they were hard as rocks (still good, just really hard)..not sure what I did wrong.

    1. If you’re wanting to make smaller cookies generally speaking, half the size half the bake time although, please note this could vary. A smaller cookie may bake in 8-10 minutes. Know your oven and watch them checking around 8 minutes to be sure. One baking sheet as opposed to two won’t make a difference.

    1. You can use them although adding chocolate will change the cookie flavor. If you’re OK with that then they’re fine.

  11. 5 stars
    Made these for Christmas gifts for the ladies at the office!!! They are delish!!!!
    Thank you and Merry Christmas!!!!

    1. Hi Lisa, I’m delighted you ladies enjoyed these! Quite possibly my favorite cookie of all time. Merry Christmas!

  12. Do you use salted butter or unsalted? The recipes never say and I’m too dumb to know without being told. Years ago my one and only attempt to make my dad’s favorite pecan pie I messed up terribly. My stepmom said it was because I used salted butter. I never looked. I just grabbed butter. So question #1 how do you know when to use salted butter or unsalted butter and question $2 do you ever use blue bonnet or parkay margarine instead? Funny those don’t come salted or unsalted they just come one way. Any guidance would be greatly appreciated.

    1. I always keep salted butter on hand so, that’s what I use. Bakers and cooks who prefer unsalted it’s generally because they want to be in complete control of the salt content. Either will work but, this recipe was made with salted butter.

      1. Margarine and butter aren’t the same and react differently to baking. If you used that and you were happy with the result, then that’s good and I’m glad it worked for you.

  13. OMG!!! These are some of the best cookies I’ve ever had! I used two small bags of chopped up pecans and 1 whole bag of the bit-o-brickle. They are DEVINE!!

  14. Lovely cookies. Will it make a big difference to the cookie result if I exclude the toffee bits, As where I live don’t sell it here. Looking forward to your reply. Thanks!!

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