Butter Pecan Cookies

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Soft, chewy, Butter Pecan Cookies made with lightly toasted pecans and (optional) crunchy toffee bits. These are buttery and delicious and there’s no mixer and no chilling required!

Plate of butter pecan cookies

Hi everyone! Sam here from Sugar Spun Run with another soft & chewy cookie recipe! Last time I shared my recipe for Cream Cheese Snickerdoodles and today I have these Butter Pecan Cookies!

I’ve been baking a lot with pecans recently, making everything from Pecan Pie to Candied Pecans, and today I decided to add them to a buttery batch of cookies!

Many butter pecan cookie recipes tend to be crisp and a little too dry for my liking. For today’s recipe I knew I wanted a soft, thick, chewy cookie, and this recipe delivers!

Butter pecan cookie mix in a glass bowl using a blue spoon stirring it together.

These butter pecan cookies are pretty straightforward and simple to make, but I did want to include a few tips for you!

Tips for Making Butter Pecan Cookies

  • Toasting your pecans is optional, but I really recommend it for this butter pecan cookie recipe. It takes less than 5 minutes and enhances the flavor and crispness of the pecans!
  • Toast your pecan halves before chopping them. This will ensure even toasting (no burnt or under-done pieces this way!) Just make sure you let them cool before chopping them!
  • Let your butter cool for at least 10 minutes before adding the sugar. If your butter is too hot, it will end up melting your sugar and you’ll have a runny cookie dough that will spread all over your cookie sheet when you go to bake it.
  • The toffee bits add a nice extra dimension of flavor and texture to these cookies, I can’t enjoy butter pecan cookies without them anymore!
  • Any leftover butter pecan cookies (haha, not in my house!) can be stored in an airtight container at room temperature for 3-5 days.

Butter pecan cookies cooling on a cooling rack garnished with more pecans on the cooling rack and cookies.

Enjoy! If you try out these butter pecan cookies for yourself I’d love to know what you think!

Watch a video on how to make Butter Pecan Cookies here:

Butter Pecan Cookies

4.08 from 13 votes
Soft, chewy, Butter Pecan Cookies made with lightly toasted pecans and (optional) crunchy toffee bits. These are buttery and delicious and there's no mixer and no chilling required!
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Author Samantha Merritt
Servings: 20 cookies


  • 1 cup unsalted butter melted and cooled at least 10 minutes (226g)
  • 1 1/4 cup dark brown sugar tightly packed
  • 1/2 cup sugar
  • 1 large egg + 1 egg yolk room temperature preferred*
  • 1 ½ teaspoons vanilla extract
  • 3 cups all purpose flour
  • 1 teaspoon cornstarch
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 1/2 heaping cups pecan halves
  • 1/2 cup Heath Toffee bits optional, but recommended!


  • Preheat oven to 350F and line a cookie sheet with parchment paper.
  • Spread pecan halves evenly over cookie sheet and bake on 350F for 3-5 minutes.
  • Remove from oven and coarsely chop (do not turn off your oven). Set aside.
  • In a large bowl, combine melted, cooled butter and sugars. Stir well.
  • Add eggs, egg yolk, and vanilla extract and stir until well-combined.
  • In a separate, medium-sized bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.
  • Gradually add flour mixture to wet ingredients until completely combined.
  • Add chopped pecans and toffee bits (if using) and stir well.
  • Line cookie sheets with parchment paper and drop cookie dough by heaping 1 ½ Tablespoon onto prepared cookie sheet, spacing at least 2" apart.
  • Transfer to 350F oven and bake for 10-12 minutes. Allow to cool completely on baking sheet before enjoying!
  • Store any leftover, cooled cookies in an airtight container at room temperature for 3-5 days.


Serves: 20

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

Samantha Merritt

Sam is the baker behind the website Sugar Spun Run, where she shares sweet, simple, and from-scratch dessert recipes (usually of the chocolate variety!). She lives in Pennsylvania with her husband and their two dogs, Penny and Leia.

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  1. Hi! Will I need to adjust anything if I live at a higher altitude (Colorado)? These look delicious and I don’t want to mess them up. Ha!

  2. On the ingredient list, at the end of the line that list eggs there is an asterisk but no explanation as to what it is in reference to. Please explain and/or correct recipe. The cookies sound really good. I’d like to know why that’s there before I try the recipe.

    1. Was so excited to make these, but the mix was nothing but dry, crumbly mix. Looked like a bowl of brown flour. I added almost 1/2 cup of milk till consistency was right. Baked beautifully at 12 minutes

  3. The butter pecan cookie dough was dry and crumbled. I measured everything carefully. Is that how it is suppose to be? Should flour be 3 cups?

    1. It should not be too crumbly. The butter mixture and egg is a key part to making this not as crumbly. Hope that helps and your cookies turn out! They are a delicious treat! XOXO

      1. 5 stars
        Just made these cookies they are to die for turned out perfect I just added 2 2/3 flour.Not hard or to soft.Thank you for this recipe.

  4. 4 stars
    Just finished making the batter and it is so dry and crumbly that it falls apart. What should I add to make it soft, another egg?

  5. 1 star
    I made these for my annual Christmas cookie exchange and I’m so sad to say that they did not turn out. The dough was dry and crumbly and the cookies baked up too hard. I tried again by reducing the baking time, but still the same result. Oh well, plenty of other superb cookies on your site! Merry Christmas!

  6. My dough also came out “crumbly”. They dough did not melt down at all while baking, leaving me with crumbly, dry cookie lumps. They sounded so good. What happened?

    1. Oh no! I am so sorry that they did not turn out for you. There are several different variable that could have happened. My first thought is the flour and mixing it. It is a very sensitive recipe. Hope you will try it again! Thanks for following along with me! XOXO

  7. These were so good and yes mine were soft. Make sure you dont pack in your flour or you’ll have dry dough and dry cookies. Tried to leave 5 ***** rating but it won’t let me leave more than 2

  8. 4 stars
    I made four batches of this and finally realized that if i remixed the butter that had seperated after cooling makes a huge difference in the smoothness of the batter! Also, I live in Northern AZ and I had to cook the cookies around 14 minutes. I also had to form the cookies by hand. The cookies turned out amazing!

  9. 5 stars
    GREAT RECIPE!! Simple & delicious, definitely a keeper! The family loved them on Christmas. I followed the instructions exactly & included toffee bits. Since I always use salted butter in my recipes, I reduced the salt to 1/4 teaspoon & whisked it up before adding the sugars as it tends to separate. I was confused by those who claim it’s “too crumbly” of a mixture…I found it perfect. When measuring flour, it’s best to scoop the flour into the measuring cup with a spoon, before leveling off the top. Forcing the measuring cup into the flour to scoop it out, packs it in & adds more flour to recipe. I’m guessing this may be why some found this recipe unsuccessful. Thanks for a new family favorite!

    1. 5 stars
      May I suggest to,those who said the mixture was crumbly, to change the measurement to ounces or grams then you’re sure to get the mixture right. Never put all your flour in at once, flour can become quite dry especially in warmer or hot weather as the moisture is dried out of it and you just may not need the last little bit.
      Hope this helps.

  10. 5 stars
    I have made several batches of these cookies and they were so good! No problems at all. Question: I’d like to make some for someone who can’t have nuts. The toffee has no nuts, right? If I skipped the pecans and increased the toffee bits by another cup, would that work? I wondered about adding chocolate chips for extra volume, but with the toffee mix I doubt they’d need it. Your thoughts?

  11. These look delicious and can’t wait to make them. is there any difference if you use light brown sugar instead of the dark

    1. The darker the brown sugar, the more molasses it contains. For light brown sugar, that usually means 3.5% molasses. For dark brown sugar, that amount is nearly doubled—6.5% molasses! This helps dark brown sugar have a more deep, complex flavor that’s closer to toffee or caramel.

  12. I do not have any brown sugar in my cupboard, do you suggest using light brown sugar as an alternative? I would like to bake cookies this evening

  13. I have made this recipe many times and everyone LOVES them. Thanks for the recipe. This is my second favorite recipe after chocolate chips.

  14. 4 stars
    I agree with a bunch of the others. recipe shown makes a dry and crumbly mess. Reviews are from folks all over so altitude, etc has nothing to do with it. more butter and probably a cup less of flour. When I mixed flour with wet mixture it sure did not end up like the video shows. something is wrong with recipe.

  15. I made these cookies, except my eggs were small so I used two. I used white chocolate chips instead of Skor bits. I also cut the sugar a bit – 1/3 cup of white sugar and 1 1/4 cups of brown. They turned out fine – certainly not a crumbly dough, and they are soft and delicious.
    I never realized what toasting the nuts would do – but it literally doubles the flavour of the pecans!

  16. 5 stars
    I saw this recipe on FB yesterday and just happened to have all the ingredients including the Heath Bits. Today I made them and they are fabulous! I did have to substitute light brown sugar for the dark. These cookies remind me of Scottish shortbread. So buttery and good. My husband ate about six of them in one sitting. This recipe is a keeper.

  17. Holy yum. Just made. Was super careful on the flour measure. Used my stand mixer and no toffee bits. Also used my cookie scoop. Perfection. Made about 4 dozen 2 inch cookies. Just excellent. Thank you.

  18. I made these and hubs and I both loved them! Yes, the dough is a little crumbly, but I rolled it into balls. Cookies were perfect and did not last long!! Making again today and am going to use toffee bits this time. Thanks for a great recipe!!!

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