Recipe

Buttery Pecan Cookies

Toasted pecans and brown sugar make these cookies nutty, caramel-kissed, and perfectly crisp at the edges with soft centers.

By Matt Campbell

•

4.8

A plate of buttery pecan cookies with crisp golden edges and visible toasted pecan pieces on a simple wooden kitchen table

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If you want a cookie that feels like a hug but still has a little attitude, pecan cookies are it. They're buttery and toasty, with those caramel notes you only get when brown sugar and nuts start doing their thing in the oven. The goal here is crisp edges, tender centers, and enough pecan in every bite that you don't have to go hunting for it like a sad little treasure.

We're toasting the pecans first because it takes five minutes and makes them taste like ten times more pecan. Then we make a no-mixer dough that bakes up golden and cozy. Simple steps, big payoff.

A baking sheet of toasted chopped pecans cooling on a kitchen counter

Why It Works

Toasted pecans bring deeper, nuttier flavor and a better crunch.
Brown sugar plus melted butter leans caramel and helps create crisp edges with tender centers.
Just enough flour keeps the cookies tender, not cakey.
A short rest (even 10 minutes) helps the flour hydrate so the cookies bake up thicker and more evenly.

Pairs Well With

Storage Tips

Room temp: Store in an airtight container for up to 5 days.

If you like a softer center, you can add a small piece of bread to the container. Just know it will soften the cookies over time, including the edges.

Freeze baked cookies: Cool completely, then freeze in a zip top bag for up to 2 months. Thaw at room temp, or warm in a 300 F oven for 5 to 7 minutes to bring back some of the crispness.

Freeze cookie dough: Scoop into balls, freeze on a tray until solid, then bag. Bake from frozen, adding 1 to 2 minutes to bake time.

Common Questions

Do I have to toast the pecans?

You don't have to, but you'll taste the difference. Toasting wakes up the oils in the nuts, which means more pecan flavor with the same amount of pecans. I toast at 350 F for 5 to 7 minutes, stirring once, until they're very fragrant and just starting to deepen in color. Nuts can turn fast, so start checking at 5 minutes and pull them when they smell amazing.

Why did my cookies spread too much?

Usually it's one of three things: the butter was too hot, the dough was warm, or the baking sheet was hot from a previous batch. Let melted butter cool about 5 minutes before mixing, chill the dough 20 minutes if your kitchen is warm, and always use a cool sheet pan.

Can I make these chewy instead of crisp?

Yes. Bake 1 minute less and pull them when the centers still look a little underdone. Let them set on the pan for 10 minutes, and they'll finish gently without drying out.

Can I use salted butter?

Yes. Reduce the added salt to 1/4 teaspoon. If you're unsure, taste a tiny bit of dough and adjust.

What is the best way to chop pecans for cookies?

A rough chop is perfect. You want a mix of small bits for flavor in every bite and a few bigger pieces for that "oh nice" crunch.

Can I make the dough ahead of time?

Yes. Cover and refrigerate the dough for up to 48 to 72 hours. Colder dough spreads less, and the flavor gets a little deeper. Let it sit at room temp for 10 to 15 minutes if it's too firm to scoop.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Rimmed baking sheet
Parchment paper or silicone baking mat
Large mixing bowl
Whisk
Rubber spatula
Cookie scoop or tablespoon
Wire rack

Pecan cookies are my reliable move when I want something that tastes a little special without acting like it. Toasting the pecans is the small flex that makes the whole batch smell like you know exactly what you're doing, even if the sink is full of dishes and you're baking in sweatpants. I started making versions of these while chasing practical kitchen skills, and they've stuck because they're simple, forgiving, and ridiculously snackable with coffee.

Buttery Pecan Cookies

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 10 to 12 minutes

Total Time 30 to 40 minutes

Servings 20 to 24 cookies

Ingredients

1 cup pecans, roughly chopped (about 120 g)
1 3/4 cups all-purpose flour (about 210 g)
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1/2 cup unsalted butter, melted and slightly cooled (113 g)
3/4 cup packed light brown sugar (150 g)
1/4 cup granulated sugar (50 g)
1 large egg, room temperature
1 large egg yolk, room temperature
2 teaspoons vanilla extract
Optional: 1/2 teaspoon ground cinnamon
Optional finishing: flaky sea salt

Instructions

Toast the pecans. Heat oven to 350 F. Spread chopped pecans on a baking sheet and toast 5 to 7 minutes, stirring once, until very fragrant and lightly deepened in color. (Ovens vary, and chopped nuts can go from toasted to bitter quickly, so start checking at 5 minutes.) Cool completely.
Prep your pans. Line two baking sheets with parchment. (If you only have one sheet, bake in batches on a cool sheet.)
Mix the dry ingredients. In a bowl, whisk flour, baking soda, salt, and cinnamon if using.
Build the dough. In a large mixing bowl, whisk melted butter, brown sugar, and granulated sugar until the mixture thickens slightly and the sugar looks mostly dissolved, about 30 seconds. Whisk in the egg and egg yolk, then vanilla.
Combine. Add the dry ingredients to the wet ingredients. Stir with a spatula just until no dry streaks remain. Fold in the cooled toasted pecans.
Rest the dough. Let the dough sit 10 minutes at room temperature. If your kitchen is warm or the dough feels loose, chill 20 minutes for thicker cookies.
Scoop and bake. Scoop level 1 1/2 tablespoon portions (about 30 g) onto the prepared baking sheets, spacing 2 inches apart. Bake 10 to 12 minutes, rotating the pan at the 8 minute mark, until edges are golden and the centers look slightly underbaked and matte on top. They'll finish setting as they cool.
Finish and cool. If you'd like, sprinkle a tiny pinch of flaky sea salt on each cookie right out of the oven. Cool on the pan 10 minutes, then transfer to a wire rack to cool completely.