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Vanilla Bean Butter Pecan Cookies is the perfect cookie recipe. They are soft, chewy, and gooey, and full of pecans in every bite!
If you love these cookies, you’ll really love these Cookie Butter Cookies as well as these Classic Chocolate Chip Cookies!
These Vanilla Bean Butter Pecan cookies are sweet, gooey, chewy, and just perfect! They’re the cutest bites that you’ll easily be scarfing down and making more of. This recipe is so easy and so fast! It’s literally a quick mixing of all of the ingredients and then baking. No crazy resting time, no weird ingredients – just simple deliciousness. All together in one cookie!
In addition, these vanilla bean butter pecan cookies are IDEAL for santa claus. Why? Because they’re buttery and and full of vanilla and tiny pecan chunks. Not to mention, this cookie with a little milk is SO. FREAKING. GOOD. These cookies melt in your mouth whether they’re fresh out of the oven or a few days old. (They keep really really well!) I think that’s what I love most about them. They taste good even after 4-5 days.
How do I know? Confession. I made these on Sunday. Today is Thursday. My husband and I have been rationing them all week. Today, I ate the last one (he wasn’t too pleased) … and they still tasted just as good as if they were fresh out of the oven. It was insane! A lot of times, baked goods only taste good for a day or two, but these cookies span the test of time. Ok I’m being dramatic, but these are just SO good and you need to try them!
Butter Pecan Cookies
So, story time. It took me about 4 tries to get this recipe just right. Originally, these butter pecan cookies were supposed to be bars. Then I switched it back to cookies. One the second time trying to perfect this recipe, I ran out of vanilla extract but realized I had vanilla bean pods. So, I used those instead. And WOW, necessity really created this masterpiece. Isn’t it crazy how that happens sometimes?!
Do I have to have vanilla bean pods? Is vanilla extract okay?
This recipe does call for vanilla bean but it’s not a necessity. These cookies will taste delicious either way! Simply swap the 2 vanilla bean pods out for 2 tsp vanilla extract!
How do I store these cookies to keep them fresh?
You can store these in a ziplock bag! They will stay fresh for at least 4-5 days.
Can I use unsalted butter instead of salted butter?
Of course you can! If you prefer less salt or are watching your salt intake, you can certainly use unsalted butter. This is my personal preference because I think a little salt makes everything butter, but please feel free to edit this recipe to fit your needs!
More Cookie Recipes!
- Chewy M&M Cookies
- Brown Butter Snickerdoodle Cookies
- Brown Butter Chai Cookies
- Puffy Peanut Butter Cookies
- Brown Butter Sugar Cookies
- Cookie Monster Cookies
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If you make this recipe, please leave a star rating on the recipe card and comment below! You can also tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can celebrate your beautiful creations!
Butter Pecan Cookies
Ingredients
- 2 sticks (227 g) Salted Butter, room temperature
- 1 1/4 cup (250 g) Granulated Sugar + 1/2 cup for dusting
- 1/4 cup (55 g) Brown Sugar
- 2 Vanilla Bean Pods (or 2 tsp vanilla extract)
- 1 egg + `1 egg yolk
- 2 1/2 cups (312.5 g) All-Purpose Flour
- 1/4 tsp (1.5 g) Kosher Salt
- 1 tsp (4 g) Baking Soda
- 1/2 tsp (2 g) Baking Powder
- 1/2 tsp (1 g) Corn Starch
- 2 cups (198 g) Whole Pecans, roughly chopped
Instructions
- Preheat oven to 350 degrees F.
- Add butter to a stand mixer (or a large bowl) and beat butter for 3-5 minutes, until fluffy and smooth. Add granulated sugar and brown sugar and continue to mix for another 1-2 minutes. Cut open vanilla bean pods and scrape out vanilla beans and add to butter/sugar mixture. Add egg and egg yolk and mix for another minute, scraping down the sides where needed.
- In a separate bowl, combine flour, salt, baking soda, baking powder, cornstarch, and roughly chopped pecans. Whisk together until combined. Add to wet ingredients and mix gently for another 30 seconds. Dough may be crumbly, press together and mix with your hands if needed.
- Spoon out 1 1/2 – 2 tbsp size cookies and roll into a ball. Roll the sugar in sugar and add to a parchment lined baking sheet. (This recipe yields about 24 cookies so split cookies between two baking sheet if baking at the same time).
- Bake cookies for 10-12 minutes and allow to cool.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe is delightful! I made it for my employees last year for Christmas and they begged me to make it again this year.
Love this, thank you!!
Mine were very hard, what do u think went wrong?
It sounds like there was too much flour added OR the butter was too cold. Did you measure your flour properly? Was your butter at room temperature?
In 20 years I’ve never added a cookie to my Christmas baking list until now! Love this cookie, have made multiple times and is always a crowd pleaser.
Thank you so much! I’m so happy that you love this recipe!
This cookie is really delicious; however, the instructions said to roll the dough in a ball and roll the ball in the sugar to coat. This method did not work because the dough is like sugar cookies so you have to shape the cookie. It will not deflate in it’s own.
Wow! These cookies were absolutely delicious! I had to make a second batch because they were eaten so quickly!
These cookies are the perfect texture and I love the extra dose of vanilla bean flavor. Will be making them again!