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Butter Pecan Cookies Recipe

Toasted pecans magically marry with a tender-crisp, buttery, not too sweet, almost shortbread-like consistency to make this Butter Pecan Cookies Recipe. Is there any more superlatives I can throw at this cookie?!? Topped with candied pecans, these cookies are a sweet, salty, buttery bite of delight!
Prep Time10 mins
Cook Time8 mins
30 mins
Course: Dessert
Cuisine: American
Keyword: Butter Pecan Cookies Recipe
Servings: 48
Calories: 151kcal


  • 3 cups all purpose flour
  • 2 tablespoons cornstarch
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup butter
  • 3/4 cup brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 2 cups pecans, toasted and chopped

Candied Pecan Topping

  • 1.5 cups pecans, toasted and chopped
  • 1/2 cup sugar
  • 1/4 teaspoon kosher salt


  • 48 pecan halves - untoasted


  • Preheat the oven to 375 degrees.
  • Place the pecans from the cookie batter and the Candied Pecan Topping on a large baking sheet and bake for 8 minutes until deeper gold and fragrant.
  • Using a stand mixer or hand mixer, beat the butter for 2 minutes on medium high until light in color and texture.
  • Add the brown sugar and white sugar and continue to beat on medium high for 1 additional minute.
  • Add the eggs, vanilla extract, and almond extract.
  • In a medium mixing bowl, whisk together the flour, cornstarch, salt, baking soda, and baking powder.
  • Add one-third (1/3) of the dry flour mixture to the wet ingredients and beat just until combined. Repeat 2 other times until all of the dry ingredients are combined.
  • Stir in 2 cups of toasted, chopped pecans into the cookie batter.
  • Chill in the refrigerator for 1 hour or for 30 minutes in the freezer.

Candied Pecan Topping

  • Heat the sugar and salt in a medium sized sauce pan on a medium high heat.    Do not stir it, but keep a close watch on it. You can shake the pan gently to redistribute the melting sugar, but again, don't stir. When the sugar melts and turns a liquid gold, quickly stir the pecans into the caramel/melted sugar and turn off the heat.
  • Do not leave the pecans in the pan too long, as they can burn quickly.
    Spread the caramel covered pecans in a layer one pecan deep if possible on a sheet of foil sprayed with non-stick spray to cool.
  • Chop the candied pecans into pea-size or smaller pieces as soon as the candied pecans have cooled and place on a large plate.
  • Using a standard size cookie scoop, collect the dough and then pat/roll into a ball. Firmly place the top of the dough ball onto the candied pecan pieces to collect a layer that will adhere to the cookie. Place onto the cookie sheet and press a pecan half into the center of the cookie dough ball.
    butter pecan cookies being dipped in caramel pecan
  • Bake for 8-10 minutes until the bottom of the cookie is light brown and the center is set.


Nutrition facts are approximate.


Calories: 151kcal | Carbohydrates: 15g | Protein: 2g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 110mg | Potassium: 58mg | Fiber: 1g | Sugar: 8g | Vitamin A: 133IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg