Chewy Pecan Cookie Recipe

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With glowing feedback from readers and tons of love over on Pinterest, this Chewy Pecan Butter Cookie recipe is a must-bake for any butter pecan fan! These cookies are soft in the center, lightly crisp around the edges, and loaded with rich, buttery pecan flavor. They come out perfectly every time—and I’ve packed in all my best tips to make sure of it.

Reader Kali shared, “Love this pecan chewy cookie recipe. Obsessed.”

If you’re looking for a cookie that gets devoured wherever it goes, you’ve found it!

What makes these cookies such a hit? It’s all about the balance. The texture is spot on—chewy through the center with those slightly crisp, golden edges that give just enough bite. And the flavor? Deep, buttery richness with the toasty nuttiness of pecans in every single bite. Nothing overpowering, just that melt-in-your-mouth magic that keeps people coming back for “just one more.”

They’re a go-to in my own kitchen, and I’ve heard the same from so many of you—kids, husbands, friends, neighbors… even the pickiest snackers fall for these.

A big part of their magic is the creamy pecan butter. It blends right into the dough, adding a rich, nutty depth and softness that chopped pecans alone just can’t deliver. It’s a simple ingredient with standout results—and once you try it, you’ll know exactly why this recipe gets so much love.

How to Make Chewy Pecan Cookie Recipe

✱ 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)

How to Make Ahead

These cookies are perfect for making ahead—whether you’re planning for a busy week or getting a jump start on holiday baking!

Freeze the Dough:

After scooping the dough into balls, skip the sugar-coating step and place them in a single layer on a baking tray. Freeze until solid, then transfer to a freezer-safe plastic bag or container. The dough will keep well for up to 3 months.

When you’re ready to bake, there’s no need to fully thaw. Let the frozen cookie dough balls sit on the counter for 15 to 30 minutes, roll them in sugar, and bake as directed—just add an extra minute or so to the bake time.

Freeze Baked Cookies:

Already-baked cookies also freeze beautifully! Once completely cooled, store them in a freezer-safe bag or container. When you’re ready to enjoy, simply let them thaw at room temperature until they’re soft and chewy again. They’ll stay fresh in the freezer for up to 3 months.

Room Temperature Storage:

If you’re planning to enjoy them soon, keep baked cookies in a sealed, airtight container or zip-top bag at room temperature. They’ll stay soft and chewy for about 3 to 4 days.

Easy Pecan Cookies 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 for Soft Pecan Cookies

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.

Pecan Butter Cookies FAQs