Butter Pecan Cookies (Soft & Chewy)

I first made butter pecan cookies around the holidays, thinking they’d just be another batch to put on the table. They ended up being the first thing gone. Not the chocolate cookies, not the fancy desserts—these simple pecan cookies disappeared in minutes.

Why This Recipe Works
Here’s the thing—what makes these stand out is the toasted pecans and the brown, buttery flavor. I used to just throw raw pecans into the dough and call it a day, but once I started toasting them first, it completely changed the flavor. Add a bit of toffee, and it stops being a basic cookie.

Ingredient Notes
I always toast the pecans. It takes about 5–7 minutes, and it’s worth it. Raw pecans just don’t have the same depth.
Toffee bits are optional, but I don’t skip them anymore—they add texture and a slight crunch.
If you only have regular granulated sugar, it works, but brown sugar gives a softer, chewier result.

How to Make It
I start by toasting the pecans in a dry pan over medium heat. I stir them around until they smell nutty and slightly darker. I’ve burned them before by walking away, so now I stay close.

Then I cream the butter and sugars together until smooth and a bit fluffy. This usually takes a couple of minutes. I add the eggs and vanilla and mix until everything comes together.

In another bowl, I mix the flour, baking soda, and salt, then slowly add that into the wet ingredients. I don’t rush this step because overmixing can make the cookies tougher.

Once the dough is ready, I fold in the toasted pecans and toffee bits. The dough should feel soft but not sticky.

I scoop portions onto a lined baking sheet, leaving space between each. They go into a 350°F (175°C) oven for about 10–12 minutes. I take them out when the edges are set but the centers still look slightly soft.

They firm up as they cool, so I leave them on the tray for a few minutes before moving them.

Things I Learned the Hard Way
Toasting pecans is not optional if you want real flavor. I skipped it once and noticed immediately.
Don’t overbake. These go from soft to dry quickly if you leave them too long.
If the dough feels too soft, chill it for 20 minutes. I had a batch spread too much because my kitchen was warm.

Storage & Serving Suggestions
Store these in an airtight container for up to 4 days. They stay soft, especially if you slightly underbake them. I like them as-is, but they’re also good with coffee or crumbled over vanilla ice cream.

Lyna Recipes

Soft and Chewy Butter Pecan Cookies

Easy homemade butter pecan cookies loaded with toasted pecans and toffee bits for a rich, chewy texture.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Servings: 18 cookies

Ingredients Method Notes

Ingredients

  

• 1 cup unsalted butter softened
• 3/4 cup brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup pecans toasted and chopped
• 1/2 cup toffee bits

Method

 

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

Toast pecans in a dry pan over medium heat for 5–7 minutes, then let cool and chop.

Cream butter, brown sugar, and granulated sugar until smooth and fluffy.

Add eggs and vanilla extract, mixing until combined.

In another bowl, whisk flour, baking soda, and salt, then gradually mix into wet ingredients.

Fold in toasted pecans and toffee bits.

Scoop dough onto baking sheet, spacing cookies apart.

Bake for 10–12 minutes until edges are set and centers are slightly soft.

Cool on the baking tray before transferring.

Notes

Toast pecans for best flavor. Chill dough if too soft before baking. Store cookies in an airtight container for up to 4 days. Avoid overbaking to keep them soft and chewy.