Butter Pecan Cookies
These Butter Pecan Cookies are the perfect treat for any occasion, whether it’s a family gathering, a festive party, or just a cozy night at home.
Made with simple ingredients like rich butter, fragrant vanilla extract, brown sugar, and crunchy chopped pecans, these cookies offer a delightful blend of flavors. The buttery taste is wonderfully complemented by the nutty crunch of the pecans, creating a satisfying texture in every bite.
Table of contents
❤️ Why You’ll Love This Recipe
- Soft and Buttery with a Crunch: They’ve got that perfect melt-in-your-mouth texture alongside toasted pecans for a bit of crunch in every bite.
- Easy to Make: No complicated steps or fancy equipment are required here! Whether you’re a seasoned baker or a total newbie, you’ll nail it.
- Customizable: Add some chocolate chips, sprinkle a little sea salt on top, or swap in walnuts—it’s so easy to put your own spin on them.
🛒Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
- Butter
- Sugar
- Brown sugar
- Eggs
- Vanilla
- Corn syrup
- Canola oil
- Flour
- Baking soda
- Salt
- White chocolate chips
- Pecans
- Cinnamon
See the recipe card below for quantities.
🔪 How to Make Butter Pecan Cookies
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- In a medium-sized saucepan, place the water, sugar, cinnamon, vanilla, and butter and bring to a boil over low heat.
- Add the pecans and stir into the sugar mixture, coating the nuts. Keep cooking and stirring frequently until the sugar sticks to the pecans.
- Remove from heat and spread on a piece of parchment paper to cool.
- In a large bowl, beat the butter and sugars until they are light and fluffy.
- Add in the eggs, vanilla, corn syrup, and oil and beat until well incorporated.
- Add in the flour, baking soda, and salt and mix until combined.
- Break apart the cooled pecans into small pieces with your hands and add them, along with the white chocolate chips, to the batter and stir to mix in.
- Using a cookie scoop, space the cookies on a baking tray and bake until the edges are just starting to turn golden brown.
🥄 Equipment
- Medium saucepan
- Large mixing bowl
- Cookie scoop
- Cookie sheet
🥫 Storage
On the Counter: Store cookies in an airtight container at room temperature for up to 5 days. It’s a challenge, but maybe you can make them last that long.
Freezing the Cookies: Already baked? No problem! Place cooled cookies in a single layer in an airtight container and freeze for up to 2 months. Thaw on the counter when the craving strikes.
Reheat: To enjoy that fresh-baked taste, warm them up in the oven at 300°F for about 5 minutes.
Serve With
- Hot Chocolate for extra coziness
- Coffee or Slow Cooker Pumpkin Spice Latte to balance the sweetness
- S’more Ice Cream – create the ultimate cookie sundae!
- Milk: The classic cookie pairing—dunk away!
💭 Tips
- Toast Your Pecans: Don’t skip this step—it brings out a rich, nutty flavor that makes all the difference. Toast them in the oven at 350°F for about 7 minutes, stirring halfway through, and your kitchen will smell amazing.
- Don’t Overmix: Once you add the dry ingredients, mix just until everything is combined to avoid tough cookies.
- Chill the Dough: Chilling the cookie dough for at least 30 minutes helps it hold its shape while baking for those picture-perfect cookies.
- Use Quality Butter: Butter is the star of the show here, so splurge on the good stuff if you can—it’ll truly elevate these cookies to bakery-level deliciousness.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Absolutely! Swap all-purpose flour for a 1-to-1 gluten-free baking blend, and they’ll turn out just as delicious.
No problem—you can use walnuts, almonds, or even macadamia nuts instead. Just make sure to toast them for that added depth of flavor.
Yes! Prep the dough and store it in the fridge for up to 48 hours, or freeze it for longer storage. Bake when ready, and enjoy fresh cookies every time.
🍽 More Recipes
Do you enjoy Cookie, try these delicious recipes:
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Butter Pecan Cookies
Equipment
- medium saucepan
- large mixing bowl
- Cookie scoop
- Cookie sheet
Ingredients
- 1 cup butter softened
- ½ cup sugar
- ¾ cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 tablespoons corn syrup
- 2 tablespoons canola oil
- 2 ½ cups flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups sugared pecans recipe follows
- 1 cup white chocolate chips
Sugared Pecans:
- 1 ½ cup pecans broken into small pieces
- ¼ cup water
- ½ cup sugar
- ½ teaspoon cinnamon
- 2 teaspoons vanilla
- 2 tablespoons butter
Instructions
- In a medium sized saucepan, place the water, sugar, cinnamon, vanilla and butter and bring to a boil over low heat.
- Add in the pecans and stir into the sugar mixture, coating the nuts. Keep cooking and stirring frequently until the sugar starts to stick to the pecans.
- Remove from heat and spread on a piece of parchment paper to cool.
- Preheat the oven to 350 degrees.
- In a large bowl, beat the butter and sugars together until they are light and fluffy.
- Add in the eggs, vanilla, corn syrup and oil and beat until well incorporated.
- Add in the flour, baking soda and salt and mix until combined.
- Break apart the cooled pecans into small pieces with your hands and add them, along with the white chocolate chips, to the batter and stir to mix in.
- Using a cookie scoop, space the cookies 3” apart on a baking tray and bake for 8-10 minutes, until the edges are just starting to turn golden brown.
- Remove and place on a cooling rack to come to room temperature.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
