Butterscotch Pecan Cookies
Indulge in the irresistible combination of sweet, nutty, and buttery flavors with these Butterscotch Pecan Cookies, a perfect treat for any occasion. Featuring rich butterscotch chips and crunchy toasted pecans folded into a soft and chewy cookie base, this recipe delivers a delightful balance of textures and tastes. Made with pantry staples like brown sugar, vanilla extract, and all-purpose flour, these cookies come together effortlessly in just 15 minutes of prep time. The golden-brown edges and gooey center make them impossible to resist straight out of the oven. Perfect for holiday gatherings, afternoon snacks, or as a thoughtful homemade gift, these cookies stay fresh for days in an airtight container. Whether you're a fan of classic confections or looking to satisfy your sweet tooth, these butterscotch pecan delights are sure to impress!
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 cup granulated sugar
- 2 pieces large eggs
- 2 teaspoons vanilla extract
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 2 cups butterscotch chips
- 1 cup pecans, chopped and toasted
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes. Use a hand mixer or stand mixer on medium speed.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
Fold in the butterscotch chips and toasted pecans using a spatula or wooden spoon.
Scoop tablespoon-sized portions of dough and place them on the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 9-11 minutes, or until the edges are golden and the centers are just set.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve the cookies warm or at room temperature. Store in an airtight container for up to 5 days.
Nutrition Facts
Calories |
293 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.3 g | 20% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 138 mg | 6% | |
| Total Carbohydrate | 36.9 g | 13% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 24.0 g | ||
| Protein | 2.4 g | 5% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 15 mg | 1% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 48 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
