Chewy Butter Pecan Cookies – Rich, Nutty, No Mixer Needed
These amazing butter pecan cookies are so yummy and easy to make! This butter pecan cookie recipe makes chewy cookies and the first time you make them you will love them!
Butter pecan is my favorite ice cream flavor. Has been since I was a kid. There’s something about that specific combination — the richness of the butter, the slight bitterness of the pecan, the brown sugar sweetness underneath all of it — that I haven’t found in anything else. So it should not surprise anyone that I eventually needed to figure out how to make that flavor into a cookie.
These are the result. Melted butter goes into the dough instead of creamed butter, which gives you a denser, chewier cookie rather than a cakey one. Brown sugar carries the same molasses depth that makes butter pecan ice cream taste like it does. And the 2-hour chill isn’t optional — it’s what keeps these from spreading flat in the oven and ensures you get a thick, chewy center instead of a thin, crispy disc.
The whole thing comes together in one bowl with no mixer. You make the dough, you wait two hours, you bake. That’s it. If you want to take them to the next level, toast the pecans in a dry skillet for five minutes before they go into the dough — the difference in flavor is significant and takes almost no effort. I’ll explain how below.
What ingredients do you need for these butter pecan cookies?
- 2 sticks melted butter & cooled
- 1 cup brown sugar, packed
- 2 eggs
- 2 teaspoons vanilla
- 2 ½ cups all purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups roasted pecans, chopped
How do you make these cookies?
Melt butter and allow to cool MIx both sugars into the butter. Mix dry ingredients together and stir into butter sugar mixture.
Fold in pecans. Chill dough in refrigerator for 2 hours. Scoop onto parchment paper lined cookie sheet. Bake at 350 for approximately 10 minutes.
When it comes to cookie recipes this one is so easy! Grab your cookie sheet and wire rack and bake until the tops of the cookies are golden brown. I like to use my tablespoon cookie scoop and place the cookie dough balls in a single layer on parchment paper. These cookies are awesome for the holiday season too!
One of the first things you will notice is the soft centers and the toasty flavor of these amazing cookies. You might need to make a second batch because this first batch won’t last long on the cooling rack!
FAQs
Three common causes — butter was too warm when mixed, dough wasn’t chilled long enough, or too much butter/sugar relative to flour. Make sure the melted butter is fully cooled to room temperature before mixing, chill the dough the full 2 hours, and measure flour by spooning it into the measuring cup and leveling rather than scooping directly from the bag (scooping packs the flour and can significantly reduce the amount).
They were overbaked. The centers should still look soft and slightly underdone when you pull them from the oven — they finish setting on the pan as they cool. If the centers look fully set and dry in the oven, the cookies will be hard by the time they cool. Pull them earlier than feels comfortable.
No, but it makes a noticeable difference. Raw pecans bake into the cookie and taste good. Toasted pecans go in already caramelized and nutty, which amplifies the butter pecan flavor significantly. Five minutes in a dry skillet — worth it.
Yes — reduce any added salt in the recipe by half if you do. Salted butter works fine in most cookie recipes.
Technically yes, but the cookies will spread more and come out thinner and crispier rather than thick and chewy. The chill is what gives this recipe its texture. If you’re short on time, put the dough in the freezer for 30–45 minutes as a partial workaround.
Yes — the chilled dough keeps in the refrigerator up to 3 days. You can also freeze portioned dough balls for up to 3 months and bake directly from frozen, adding 2–3 minutes to the bake time.
What are some other fun butter pecan recipes to try?
Can’t get enough of the classic butter pecan flavor? There are so many delicious recipes you can make! Try your hand at a Butter Pecan Cake or a yummy Butter Pecan Cheesecake. If you want something simpler, try making some easy Butter Pecan Fudge or a decadent Butter Pecan Pie!
Can you freeze these cookies?
Yes, you can! You can freeze them either raw or baked. To freeze raw cookie dough, shape your dough into balls and place on a baking sheet lined with parchment paper. Place in the freezer for 2 hours. Once frozen, transfer to an airtight container or bag and store in the freezer for up to 3 months.
When ready to bake, transfer cookie dough balls from the freezer onto a parchment paper-lined baking sheet and bake like normal. To freeze already baked cookies, let cool completely, place into airtight containers or bags and store in the freezer for up to 2 months.
These butter pecan cookies are the perfect way to treat yourself and your family! They make for a great snack or dessert. With this easy recipe, you can have delicious butter pecan cookies in no time.
Should you toast the pecans?
Short answer: yes, if you have five minutes.
Raw pecans bake into the cookie and taste fine. Toasted pecans go into the cookie tasting nuttier, slightly caramelized, and noticeably richer — more like actual butter pecan ice cream and less like a cookie that has nuts in it. The difference is real.
To toast: add the chopped pecans to a dry skillet over medium heat. No butter, no oil. Stir them every minute or so for 4–5 minutes until they’re fragrant and a few shades darker. You’ll smell them before they’re done — that nutty, slightly caramelized smell is exactly what you’re going for. Pull them off the heat and spread on a plate to cool before they go into the dough. If they go in hot, they’ll start to melt the butter.
If you skip this step the cookies are still good. If you do it, they’re noticeably better.
Butter pecan in cookie form is exactly what it sounds like — all the richness and depth of the ice cream flavor, in something you can make at home in one bowl without a mixer. The chill time is real and non-negotiable, but that’s what makes them chewy instead of flat. Make the dough before you need it, bake when you’re ready. If you try the toasted pecan version, leave a comment and tell me if you can taste the difference — because you will. And if you’re on a cookie streak, check out my Funfetti Sandwich Cookies next. And if you want something a bit more indulgent check out my Butter Pecan Cheesecake Recipe!
If you are looking for some more awesome cookie recipes be sure to check out The Best Cookie Recipes For Year Round Baking!
If you are fan of butter pecan ice cream you will adore this butter pecan cookies recipe.
Here are some more amazing cookie recipes to try:
Chewy Butter Pecan Cookies
These southern butter pecan cookies are so good and easy to make! Perfect sweet treat for any occasion.
Ingredients
- 2 sticks unsalted butter, melted & cooled
- 1 cup brown sugar, packed
- ½ cup sugar
- 2 eggs
- 2 teaspoons vanilla
- 2 ½ cups flour
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups pecans, chopped
Instructions
- Melt butter and allow to cool
- MIx both sugars into the butter
- Mix dry ingredients together and stir into butter sugar mixture
- Fold in pecans
- Chill dough in refrigerator for 2 hours
- Scoop onto parchment paper lined cookie sheet
- Bake at 350 for approximately 10 minutes
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 425Total Fat 26gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 14gCholesterol 71mgSodium 212mgCarbohydrates 45gFiber 2gSugar 24gProtein 5g
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Hi! I’m Nellie. I am an entrepreneur, a busy mama of 3 and a wife to my high school sweetheart. I have been sharing content for over 12 years about how to cook easy recipes, workout tips and free printables that make life a little bit easier. I have been featured in places like Yahoo, Buzzfeed, What To Expect, Mediavine, Niche Pursuits, HuffPost, BabyCenter, Mom 2.0, Mommy Nearest, Parade, Care.com, and more!
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