Butter Pecan Cookies


This butter pecan cookie recipe makes absolutely delicious cookies.

Photography Credit: Elise Bauer

I love butter pecan cookies! I love the way they melt in your mouth. I love the taste of pecans, and of course the taste of butter. These cookies lasted about an hour here.

By the way, here’s a tip I learned over lunch with Bay Area pastry chef Shuna Fish Lydon of Eggbeater. Beat the butter first. Then add sugar and beat them together. This is the way it is supposed to be done. (Thanks Shuna!)

Butter Pecan Cookies Recipe

  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Yield: 1 dozen cookies


  • 3/4 cup pecans, chopped
  • 1/2 cup (1 stick, 112 g) unsalted butter, room temperature
  • 1/3 cup (70 g) sugar
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1 cup (140 g) all-purpose flour


1 Make cookie dough: With an electric mixer, beat the butter for about a minute. Add 1/3 cup sugar and beat until light, about 1 minute more. Beat in vanilla, salt, and flour, scraping down sides of bowl, just until dough comes together. Fold in pecans.

2 Roll into balls: Separate dough into 12 pieces; squeeze dough to shape into balls. Place, 3 inches apart, on a baking sheet.

3 Gently flatten with the bottom of a glass (reshape sides if necessary).

4 Bake at 350°F (175°C) until golden brown, rotating sheet halfway through, about 15 minutes. Cool cookies on a wire rack.

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Recipe adapted from Martha Stewart Everyday Food.

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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66 Comments / Reviews

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Did you make it? Rate it!

  • Shamika

    These cookies are delicious if I wanted to add chocolate chips do I have to take some of the pecans out


  • CKF

    Yummy, easy recipe. My batter was very crumbly, so I did what Darlene suggested and hand-formed a log on waxed paper and let it sit in the fridge about 45 minutes, then used a sharp knife to cut slices and baked. Don’t wait for the top of the cookie to turn golden brown–check the cookies as soon as the edges around the bottom start to turn brown so you don’t overcook the bottoms. Also be aware that the cookies really crisp up nicely after they sit for a few minutes.


  • DuLane

    I am making these cookies for the second time this week! (it’s Thursday) My husband and I love them. They satisfy a sweet tooth but aren’t too sweet. I followed the recipe as given. There is no need to tweak or change a thing. Thank you for sharing!


  • Andy Silverado

    Just made a double batch tonight and have already eaten two before the first set is completely cooled and before the second set is out the oven. Delicious! Doubling the recipe was easy but I still baked only a dozen at a time. I put the second set of the twelve balls of dough in the fridge to chill while the first set baked. I used my dough hook from the start instead of beaters and incorporated the pecans at the same time with the flour. The dough came out with the perfect amount of firmness. And I prepped it in a kitchen that’s currently about 32C temperature!


  • Bonnie

    So good!!! I’m making them again for guests. Best pecan butter cookie ever! I did put the dough in the fridge before I sliced the log into cookies.


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Butter Pecan Cookies