- Toast the pecans: For deeper flavor, lightly toast the chopped pecans before adding them to the dough. Bake on a sheet at 350°F for 5–7 minutes until fragrant.
- Room-temperature butter: Softened (not melted) butter creams best and helps achieve the ideal cookie texture.
- Do not overbake: For chewy cookies, remove them just as the edges begin to brown. They’ll finish baking on the hot pan.
- Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze for up to 3 months.
Rich, nutty, and irresistibly buttery, these Butter Pecan Cookies have the perfect blend of soft centers and crisp edges. Every bite melts in your mouth with the comforting sweetness of brown sugar and the warm crunch of pecans — truly a cookie worth savoring! 🍪
