Pecans are in season boos, so y’all already know what’s up. My oven has been working overtime! Between my butter pecan pound cake and these butter pecan cookies, I’ve hardly turned that bad boy off. But it’s so worth it. The cookies are soft and chewy, with a crisp edge and a strong pecan and chocolate flavor. This butter pecan cookie recipe makes a big batch, though! Which is great for holiday cookie swaps. But you can cut it in half or freeze the dough for later. Having a tray of these ready to bake is a must.
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How to Make Butter Pecan Cookies
These step-by-step photos show how to make butter pecan chocolate chip cookies, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Butter Pecan Cookies Recipe
1. Toast the pecans in melted butter
Cook them until golden and fragrant, then let them cool completely.
2. Whisk the dry ingredients together
Combine the flour, cornstarch, salt, baking powder, and baking soda in a medium bowl.
3. Cream the butter and sugars add the wet ingredients
Beat until light and fluffy, add the eggs one at a time, and mix in the vanilla until smooth.
4. Add the dry mix and fold in the remaining ingredients
Mix the dry ingredients on low speed, then fold in the toasted pecans and chocolate chips.
5. Scoop and chill the cookie dough
Roll the dough into small balls, place on a lined baking sheet, and chill until firm.
6. Bake the butter pecan cookies
Bake until the edges are lightly browned and the centers are just set, then cool on a rack.
PRO TIP: If your cookies start spreading out too much, pull the tray out, grab a big glass, and swirl it around each cookie a few times. They will snap right back into shape.
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Full Butter Pecan Cookies Recipe
Butter Pecan Cookie Recipe
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Equipment
- Skillet
Ingredients
- 2 3/4 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 cup unsalted butter cold (plus 2 tbsp for pecans)
- 1 cup chopped pecans
- 1/2 cup granulated sugar
- 1 1/2 cups packed brown sugar
- 1 large egg at room temperature
- 1 large egg yolk at room temperature
- 1 tablespoon pure vanilla extract
- 1 cup semi-sweet chocolate chips or chunks
Instructions
- In a small skillet, melt 2 tablespoons of butter over medium heat.
- Add chopped pecans and toast, stirring frequently, for 4-5 minutes until fragrant and golden brown.
- Remove from heat and let cool completely.
- In a medium bowl, whisk together the flour, cornstarch, salt, baking powder, and baking soda. Set aside.
- In the bowl of a stand mixer, cream the cold butter, granulated sugar, and brown sugar on high speed for 3-4 minutes until light and fluffy.
- Add the egg and egg yolk, one at a time, beating after each addition. Mix in the vanilla extract.
- Reduce the mixer speed to low and add the dry ingredients in 3 parts, mixing until just combined.
- Fold in the buttered pecans and chocolate chips.
- Scoop dough into 1-tablespoon-sized balls and place on a parchment-lined baking sheet.
- Refrigerate for at least 1-2 hours.
- When ready to bake, preheat oven to 350°F. Bake cookies for 10-13 minutes, or until edges are golden and centers are just set.
- Let cool on the pan for 4-5 minutes before transferring to a wire rack.
Notes
How to Store
- Room Temp: Keep your butter pecan cookies in an airtight container on the counter for up to 4 days. Make sure they’re fully cooled before storing.
- Freezer: Freeze baked cookies in a single layer on a baking sheet, then move them to a freezer bag once solid. They will keep for up to 3 months. Thaw at room temp before serving.
- Tip: Warm the cookies in the microwave for about 10 seconds before eating. Y’all will thank me later!
Nutrition
Recipe Tips
- Measure your flour right. Spoon it into the cup and level it off, then add it in batches while mixing. This dough is already on the thick side, so too much flour will make it dry and tough.
- Let the dough rest in the fridge until it’s firm but not rock hard. Keeps your buttery pecan cookies thick and chewy instead of spreading flat in the oven.
- Bake one test batch first. Every oven has its quirks, and this helps you figure out the right bake time before doing the whole tray.
- Slightly underbake them. SLIGHTLY, boos. The centers should be just set, looking soft. They will finish baking as they cool.
Recipe Help
Yup, boos. Scoop the dough into balls and freeze them on a baking sheet until solid. Then toss them in a freezer bag and keep them for up to 3 months. Once the cookie craving hits, pop them straight on the tray and into the oven. No need to thaw, just bake them a minute or two longer.
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