These Butter Pecan Cookies are the kind of classic, cozy treat that feels like a warm hug from your favorite bakery. Buttery, nutty, and perfectly crisp on the edges with a soft, chewy center — each bite melts in your mouth. They’re inspired by those iconic Great American Cookie Company Chewy Pecan Cookies but made even better with rich browned butter and toasted pecans.
If you love Pecan Desserts Recipes or just need a foolproof cookie for your next bake sale or cozy night in, this recipe is for you. It’s simple, elegant, and absolutely irresistible. These cookies are the perfect blend of southern comfort and modern flavor — like Taffey Bakery Butter Pecan Cookies or those crunchy Pecan Toffee Cookies you can’t stop eating.
- ✔️ Soft and chewy with buttery, nutty flavor in every bite.
- ✔️ Easy, one-bowl recipe — no mixer required!
- ✔️ Brown butter adds caramel-like depth and aroma.
- ✔️ Perfect for Pecan Desserts fans and holiday cookie platters.
- ✔️ Keeps beautifully soft for days — ideal for gifting!
Ingredients
| Ingredient | Amount |
|---|---|
| Unsalted butter | 3/4 cup (1 1/2 sticks) |
| Brown sugar | 3/4 cup |
| Granulated sugar | 1/4 cup |
| Egg | 1 large |
| Vanilla extract | 2 tsp |
| All-purpose flour | 1 3/4 cups |
| Baking soda | 1/2 tsp |
| Salt | 1/2 tsp |
| Toasted pecans, chopped | 1 cup |
| Optional: Toffee bits or chocolate chips | 1/3 cup |
Choosing the Best Ingredients
Butter: Browning the butter is key — it gives a nutty aroma and caramel flavor that elevates these cookies beyond your average baking recipes cookies.
Pecans: Toast the nuts until fragrant for maximum flavor. If you love Crunchy Pecan Toffee Cookies, add a handful of toffee bits for an extra crisp bite.
Sugar blend: The mix of brown and white sugar ensures chewiness and just the right sweetness.
Flour: Slightly less than two cups keeps the texture soft but not cakey.
Pro Tips & Swaps
- No pecans? Swap for walnuts or hazelnuts — both pair beautifully with brown butter.
- Add chocolate: Mix in white or dark chocolate chips for Brown Butter Chocolate Chip Pecan Cookies vibes.
- Gluten-free? Use a 1:1 GF blend — brown butter flavor carries beautifully.
- Extra chewy? Slightly underbake by 1 minute and let cookies finish setting on the pan.
How to Make Butter Pecan Cookies
- Brown the butter: Melt butter in a saucepan over medium heat, swirling until it turns golden brown and smells nutty. Let cool 10 minutes.
- Toast the pecans: In a dry skillet, toast chopped pecans 4–5 minutes until fragrant. Cool completely.
- Mix wet ingredients: In a large bowl, whisk browned butter, brown sugar, and granulated sugar. Add egg and vanilla; mix until glossy.
- Combine dry ingredients: In another bowl, whisk flour, baking soda, and salt. Add to wet ingredients and stir just until combined.
- Fold in pecans: Add toasted nuts (and toffee or chocolate chips if using).
- Scoop dough: Roll 1½ tablespoon portions and place on a parchment-lined baking sheet.
- Chill: Refrigerate 20 minutes for thicker cookies (optional but recommended).
- Bake: Bake at 350°F (175°C) for 10–12 minutes until golden on the edges and soft in the center.
- Cool & enjoy: Let cookies rest on tray for 5 minutes before transferring to a rack. Sprinkle with flaky sea salt if desired!
Pro Tips for the Perfect Texture
- Always brown the butter — it deepens the flavor beautifully.
- Let the dough rest before baking for richer, deeper notes.
- Space cookies well — they spread slightly for that signature chewy edge.
- Press a few pecan pieces on top before baking for a bakery look.
Delicious Variations
- Pecan Toffee Crunch: Add 1/4 cup toffee bits for caramelized crunch.
- Brown Butter & Maple Pumpkin: Add 2 tbsp pumpkin puree and 1 tbsp maple syrup for a twist inspired by Brown Butter & Maple Chewy Pumpkin Cookies.
- Chocolate Chip Fusion: Mix in dark chocolate chips for indulgent Brown Butter Chocolate Chip Pecan Cookies.
- Bakery-style giant cookies: Scoop 3 tbsp dough and bake for 13–14 minutes — chewy centers, crisp edges, perfection.
Serving & Pairing Ideas
These cookies are best enjoyed warm with a cozy drink or as part of a southern-inspired dessert spread:
- Pumpkin Spice Milk — the perfect creamy pairing.
- Autumn Harvest Salad — a light prelude to these buttery cookies.
- Serve alongside vanilla ice cream for an easy Pecan Desserts plate.
- Apple Crumble — for a cozy fall dessert combo.
Troubleshooting & Fixes
- Cookies too flat? Chill dough longer or add 2 tbsp extra flour.
- Too crisp? Reduce bake time by 1 minute for softer centers.
- Too soft? Bake a little longer or store uncovered for a few hours.
- Flavor missing? Make sure your butter is deeply browned — that’s where the magic happens!
Storage & Make-Ahead Tips
Room temperature: Store in an airtight container up to 5 days.
Fridge: Keeps fresh up to 1 week — great for make-ahead holiday baking.
Freezer: Freeze dough balls up to 2 months; bake straight from frozen adding 1 extra minute.
Reheat: Warm baked cookies 10 seconds in the microwave for that fresh-from-the-oven texture.
FAQ
Can I use unsalted or salted butter? Unsalted gives better control, but if using salted, reduce added salt to 1/4 tsp. Can I skip browning the butter? Technically yes, but you’ll miss that deep caramel flavor that makes these cookies so special. Do I need to chill the dough? It’s optional — chilling gives thicker, chewier cookies with deeper flavor. Can I add chocolate? Absolutely! A handful of chips turns them into irresistible Brown Butter Chocolate Chip Pecan Cookies. Can I make them nut-free? Use sunflower seeds or omit nuts entirely — they’ll still be buttery and delicious.
The Cookie That Feels Like Home
These Butter Pecan Cookies are everything you love about homemade baking — simple ingredients, warm flavor, and that irresistible chewy bite. Whether you’re recreating your favorite Taffey Bakery Butter Pecan Cookies or just want an easy crowd-pleaser, this recipe brings bakery-quality results to your kitchen.
Enjoy them warm with Pumpkin Spice Milk or pack them as gifts for the holidays. Sweet, nutty, and full of cozy charm — they’re proof that the best baking recipes cookies are the ones made from the heart. 🧈🍪
Butter Pecan Cookies
Equipment
- mixing bowls
- Saucepan
- Spatula
- Whisk
- Baking Sheet
- Parchment paper
Ingredients
Main Ingredients
- 3/4 cup unsalted butter
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup toasted pecans, chopped
- 1/3 cup toffee bits or chocolate chips optional
Instructions
- In a saucepan, melt the butter over medium heat. Swirl until golden brown and nutty in aroma. Remove from heat and cool for 10 minutes.
- In a skillet, toast chopped pecans for 4–5 minutes until fragrant. Set aside to cool.
- In a mixing bowl, whisk browned butter with brown sugar and granulated sugar until glossy. Add egg and vanilla; whisk until smooth.
- In a separate bowl, combine flour, baking soda, and salt. Gradually fold into wet ingredients until just combined.
- Fold in toasted pecans and optional toffee bits or chocolate chips.
- Scoop 1½ tablespoon dough portions onto a parchment-lined baking sheet, spacing 2 inches apart.
- Chill the dough for 20 minutes (optional for thicker cookies).
- Bake at 350°F (175°C) for 10–12 minutes until edges are golden and centers look soft.
- Cool 5 minutes on tray before transferring to a wire rack. Serve warm with Pumpkin Spice Milk or coffee.
Notes
✔️ Toasting the pecans enhances nuttiness.
✔️ For extra chewy cookies, slightly underbake.
✔️ Add toffee bits for a Crunchy Pecan Toffee Cookie twist.
✔️ Serve alongside Apple Crumble or Autumn Harvest Salad for a perfect cozy meal.
