Chewy Pecan Butter Cookies

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These Chewy Pecan Butter Cookies are soft with a chewy texture, nice crisp edges, and exploding with pecan flavor! The incredible taste of butter pecan wrapped up cookie form!

In my opinion, there really isn’t anything better than a soft chewy cookie recipe. They are perfect for just about any occasion. Great to share as a gift, enjoy for game night, or your favorite holiday cookie exchange!

This post is sponsored by Millican Pecan Company in conjunction with #FallFlavors week. All opinions are my own.

We love all things pecan around our house and when I received this wonderful box of joy from Millican Pecan Company, who have been in business in Texas since 1888! Yep — That is right, 1888. And you can certainly tell!

The pecan halves and pieces were so fresh and delicious. And I have to say the jar of pecan butter was the best I have ever tasted!

I knew right away I had to put this jar to test with my soft and chewy pecan butter cookies! Oh my, they are the best batch I have made yet!

These soft and chewy pecan cookies aren’t too thick, have crispy edges, and have a super soft chewy center! They have all the flavors of butter pecan ice cream wrapped in a cookie.

Ingredients

• Butter: Butter keeps the cookie tender and adds flavor and moisture. I use salted butter and skip the salt in this recipe. If you have unsalted butter use it and add in ¼ teaspoon of salt.
• Brown and Granulated Sugar: The mix gives just the right amount of sweetness, softness, and texture to the cookie. I like to use dark brown because of the extra molasses content. However, light brown sugar will work as well.
• Pecan Butter: This gives flavor and a creamy texture to the cookies. I have found not all pecan butters are exactly alike. When I use the Millican Pecan Butter I never open the jar to find that oily residue on the top. It’s nice and creamy with a little texture of the pecans. If you find that there is excess oil on the top of your jar, I recommend pouring some of it off and then stirring the pecan butter before measuring it out.
• Eggs: Use large eggs at room temperature. The eggs bind the cookie together and add moisture.
• Vanilla & Almond Extract: The extracts add flavor and depth to the cookie. I like to sneak in a little almond extract for a surprise something you can’t quite put your finger on while making the cookies amazing.
• Flour: All-purpose flour spooned and measured will ensure you get the correct amount of flour you need. I don’t find it necessary to sift if you use good-quality flour, but you can if you want to.
• Baking Soda and Powder: These are leavening agents for the cookies and help give them the texture and a little lift. This combination gives these cookies the perfect bite.

How to Make These Cookies

✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!

These soft and chewy pecan cookies come together in about 10 minutes!

Step 1 | Prepare Pecans

In a food processor, pulse pecans until ground. I like to make them about the consistency of panko crumbs. You can also use a good blender or a knife to cut them.

If you prefer a larger piece of pecan you can chop them into the size you like. It really is a matter of preference and they are delicious either way.

You can even toast the pecans first for more flavor. It’s super easy to do!

Step 2 | Cream Butter

In a large bowl cream together butter and sugar. Add in eggs and extracts.

Step 3 | Add in flour mixture and ground pecans

Add in flour, baking soda, and baking powder and combine. Then stir in ground pecans.

Step 4 | Chilling the Dough

This step is very important to keep the cookie from spreading too quickly while cooking. You want to be sure the dough is firm to the touch and well set.

Chill in the refrigerator for at least 1 hour. You can place it in the freezer for 30 minutes to speed up the time or can make it ahead up to 3 days before.

Step 5 | Preheat the Oven and Bake

Preheat the oven and line a baking sheet. Use a small cookie scoop to form a 1 ¼ to 1 ½ inch scoop. You can also use a heaping tablespoon measuring spoon or roll it into a ball (each ball has about 1.5 tablespoons of dough).

Drop into a bowl of granulated sugar and roll around or sprinkle to coat the cookie dough.

Place pecan butter cookie dough on a baking sheet lined with parchment or a silicone baking mat.

Bake and let cool on the baking sheet for 5 minutes before moving to a cooling rack to finish cooling. (If you can resist eating them)

Frequently Asked Questions

Variations

• Make these with peanut butter and ground peanuts instead of pecans. So good too.
• Add ½ cup of chocolate chips, cinnamon chips, or toffee bits into the batter for a little something extra.
• Put 1 tablespoon of cinnamon in the sugar you roll the cookie in. For a snickerdoodle-like flavor.

Storage Instructions

Make Ahead Instructions:

• You can make the dough for these soft and chewy pecan cookies and chill it in the refrigerator for up to 2-3 days. Just before serving roll in sugar and bake.

Freezing Tips:

• Place scooped cookie dough or balls without sugar-coating on a baking tray in one layer in the freezer and allow cookies to completely freeze. Remove cookies from the baking tray and place them in a freezer-safe plastic bag. Let frozen cookie dough balls sit on the counter for 15 – 30 minutes, roll in sugar, then bake for an extra minute. No need to completely thaw.
• Unbaked cookie dough balls, without sugar-coating, freeze well for up to 3 months.

• Baked cookies freeze well for up to 3 months in a freezer-safe bag or container. When you’re ready to eat, allow the cookies to thaw on the counter at room temperature until softened through.

Room Temperature Storage:

• Keep baked soft and chewy pecan cookies in a sealed, airtight container or ziplock bag on the counter for 3 to 4 days.

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