Butter Pecan Cookies

The best rich buttery, toasted pecan, and maple chewy cookies. These Butter Pecan Cookies are perfect for Christmas or holiday baking! Two recipe versions included.  Homemade Butter Pecan Cookies recipe and an easy cake mix version, too.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 36
Author Jessica @


  • 2 cups all-purpose flour
  • 3 tablespoons instant vanilla or butterscotch pudding flavor
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2/3 cup granulated sugar
  • 2/3 cup brown sugar, packed
  • 1 cup unsalted butter, at room temperature
  • 1 teaspoon vinegar, cider or white
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 teaspoons butter or butter-rum flavor
  • 1 teaspoon maple extract flavor
  • 1/2 cup chopped pecans


  • Pecan pieces
  • 1 1/2 cups powdered confectioners' sugar
  • 2 tablespoons cold water



    • Preheat oven to 375 degrees F. Line cookie sheet with parchment paper; set aside. 
      In a medium bowl, whisk together flour, instant pudding, baking soda, and salt; set aside.
      In a bowl fit with a mixer, combine brown sugar, granulated sugar, butter, and vinegar.  Beat until smooth and creamy.
      Beat in egg, vanilla extract, butter flavor, and maple flavor until smooth. Mix in flour and chopped pecans. 
      Use a cookie scoop to scoop dough balls onto baking sheet.  Bake for 10-12 minutes.  Place pecan pieces on top of cookie while cooling then transfer to wire cooling rack. To prevent cookies from spreading, place dough in the refrigerator for 30 minutes or longer. 
      To make the icing, combine powdered sugar and water.  Drizzle over top of cookie.  Allow to set then store in ziplock bag. 
      1 box ( Betty Crocker ) Butter Pecan Cake Mix
      2 large eggs
      1/3 cup vegetable oil
      Preheat oven to 350 degrees F.  Line baking sheet with parchment paper; set aside.
      Combine cake mix, eggs, and oil.  Stir until combined. 
      Refrigerate dough for 15 minutes. Use cookie scoop to scoop cookies onto baking sheet. Bake for 13-16 minutes or until slightly golden.  Place cookie dough in the refrigerator between baking. Top with pecan pieces then transfer to cooling rack.  Mix powdered sugar and water then drizzle on top of cookies.  Store in ziplock bag.