Soft Chewy Butter Pecan Cookies

Toasted pecans, brown sugar, and rich butter come together in these irresistible butter pecan cookies. Every bite delivers the perfect balance of nutty warmth and sweet indulgence, with a delightfully soft, chewy texture that keeps you reaching for more. This recipe requires no special equipment or chilling time, making it an effortless addition to your baking repertoire.

Last weekend, I made these for a neighborhood potluck and came home with an empty container and requests for the recipe. What I appreciate most is how the buttery, toasted pecan flavor reminds me of my grandmother's holiday baking, but in a format that's easy enough for any Tuesday afternoon when the sweet tooth strikes.

Essential Ingredients

• Butter – Using melted butter rather than softened infuses the entire dough with rich flavor while eliminating the need for a mixer; allow it to cool slightly before using to prevent cooking the sugar
• Dark brown sugar – The higher molasses content in dark brown sugar creates depth and enhances the nutty flavor of the pecans; light brown sugar works in a pinch but won't deliver the same richness
• Pecans – Toasting them first is technically optional but transforms the flavor profile completely, developing their natural oils and creating a more complex, aromatic taste
• Egg plus yolk – The additional egg yolk is the secret to the perfect chewy texture; it adds fat and richness without the additional moisture of a whole egg
• Toffee bits – Though optional, these little nuggets of caramelized sweetness complement the pecans beautifully and add delightful texture contrast

Step-By-Step Cooking Instructions

Toast the pecans –

Preheat your oven to 350°F. Spread 1½ cups whole pecans on a baking sheet in a single layer. Bake for 5-7 minutes, until fragrant and slightly darkened, being careful not to burn them. Allow to cool completely before chopping into medium pieces. This step develops the essential oils in the nuts, intensifying their flavor and adding depth to your cookies. The kitchen will fill with an intoxicating aroma that signals good things are coming.

Prepare the wet ingredients –

In a large bowl, melt ¾ cup (1½ sticks) of unsalted butter and let it cool until just warm to the touch. Add ¾ cup dark brown sugar and ¼ cup granulated sugar, stirring vigorously until well combined and slightly lighter in color. The mixture should be smooth with no sugar lumps remaining. Mix in 1 large egg, 1 egg yolk, and 2 teaspoons of vanilla extract until fully incorporated. The consistency should be glossy and somewhat thick.

Combine the dry ingredients –

In a separate bowl, whisk together 2¼ cups all-purpose flour (measured properly by spooning into the measuring cup and leveling), 1 teaspoon baking soda, and ½ teaspoon salt until evenly distributed. This ensures the leavening agent is evenly dispersed throughout your cookies.

Create the dough –

Gradually add the dry ingredients to the wet ingredients in three portions, stirring after each addition until just combined. The dough will become increasingly stiff—this is exactly what you want for cookies that hold their shape without spreading too much. Fold in the toasted, chopped pecans and ½ cup toffee bits (if using) until evenly distributed throughout the dough. The dough should be thick but still workable.

Shape and bake –

Scoop the dough into rounded 1½-tablespoon portions. For perfectly uniform cookies, roll each portion between your palms to form neat balls. Place them on parchment-lined baking sheets, spacing them about 2 inches apart. Slightly flatten each ball with your palm to encourage even baking. Bake at 350°F for 10-12 minutes, until the edges are just turning golden but the centers still appear slightly underdone. They may look puffy and soft, but they'll settle as they cool.

Allow proper cooling –

Let the cookies cool completely on the baking sheets. This is crucial—the residual heat from the pan will finish cooking the centers without drying them out, resulting in that perfect chewy texture. Once cooled, the cookies should have slightly crisp edges with soft, tender centers. For an extra touch, sprinkle a tiny bit of flaky sea salt on top while they're still warm to enhance all the flavors.

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Perfect Pairings

These butter pecan cookies are remarkably versatile when it comes to pairings. I find they're particularly delightful with a cup of rich coffee, where the bitterness complements the sweet, nutty flavors. For an indulgent dessert, try sandwiching a small scoop of vanilla ice cream between two cookies for a homemade ice cream sandwich that will impress any guest.

During the fall months, I love serving these alongside apple cider for an afternoon treat that captures the essence of the season. The cookies also make wonderful gifts when packaged in a decorative tin, and they're sturdy enough to mail to loved ones without crumbling.

My family has a tradition of baking together during the holidays, and these butter pecan cookies have become a staple in our rotation. My son loves helping roll the dough balls, while my daughter is in charge of the "very important" task of taste-testing the cooled cookies. There's something magical about the aroma of toasted pecans that brings everyone to the kitchen asking when they'll be ready.

These butter pecan cookies have become my signature contribution to gatherings, potlucks, and holiday cookie exchanges. There's something deeply satisfying about watching people's eyes light up when they take that first bite and discover the perfect balance of flavors and textures. The combination of familiar, comforting ingredients transformed into something special represents everything I love about baking—turning simple ingredients into moments of joy that can be shared with others.

Frequently Asked Questions

→ Do I need to chill the cookie dough?

No, this recipe doesn't require any chilling time, making it quicker to prepare.

→ Can I skip toasting the pecans?

Yes, toasting is optional but highly recommended as it enhances the nutty flavor of the cookies.

→ How do I store these cookies?

Store cooled cookies in an airtight container at room temperature for 3-5 days.

→ Why are my cookies too dry?

You might be using too much flour. Measure by spooning flour into the cup and leveling off rather than scooping directly from the bag.

→ Are the toffee bits necessary?

No, they're optional but add a nice buttery crunch and caramel flavor that complements the pecans.

→ Can I freeze the cookie dough?

Yes, you can freeze portioned dough balls for up to 3 months and bake directly from frozen, adding 1-2 minutes to the bake time.