Brown Sugar Butterscotch Pecan Cookies
For the past 6+ years I’ve been trying to perfect one of my husband’s favorite treats: butterscotch pecan cookies. And as you can probably guess there were lots of really epic fails along the way. Several “just ok” recipes, but never “the one,” until now! I took my bakery style chocolate chip cookies and turned them into these golden beauties. They’re thick, soft and filled with butterscotch chips and chopped pecans.
One of the biggest problems I had in the past was that I could never get my butterscotch cookies to hold their shape. They were always flat and way too buttery. I knew when I started reworking my bakery style cookies that I wouldn’t have that problem again. I opted for browned butter to increase the “nutty” flavor and used 100% brown sugar to keep these cookies extra thick and soft. Both were very
good delicious decisions 🙂
Like my chocolate chip cookie recipe, these do require a bit of chill time in the refrigerator. Why? First, we browned the butter versus creaming a stick of room temperature butter, so naturally the dough is a bit more greasy and soft. Second, we want to make sure that the dough is firm to prevent the cookies from spreading too thin while baking (and it gives the cornstarch time to do it’s job). And third, the flavor of the cookie develops as it rests. I gave these cookies 2 hours in the refrigerator and they baked up perfectly! If you notice that your cookies are a little round, gently pat the dough so that it has a flat top prior to sticking the next batch in the oven. These cookies should be about 1/2″- 3/4″ thick after baking.
These brown sugar butterscotch pecan cookies are a new favorite- and husband approved 🙂 I know I’ll be making this recipe time & time again!I hope you’ll give this recipe a try too, you’re going to love these cookies!
- 3½ c. all-purpose flour
- 2 tsp. cornstarch
- 1½ tsp. baking powder
- 1¼ tsp. baking soda
- 1½ tsp. sea salt
- 1¼ c. (2½ sticks) unsalted butter, room temperature
- 2⅓ c. brown sugar
- 2 tsp. vanilla extract
- 2 eggs
- 1 ½ c. butterscotch chips
- 1 c. pecans, chopped
- In a saucepan over medium-low heat, melt the butter. Swirl occasionally until it begins to foam. The butter will pop, once that stops, you will begin to see brown bits for and it will smell nutty. Let the mixture cook for 1-2 more minutes and then strain through a mesh sieve into a small bowl. Discard the browned bits.
- In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, and sea salt, set aside.
- In a large mixing bowl of the bowl of a stand mixer beat the browned butter and brown sugar for 1-2 minutes. Add the vanilla extract, then the eggs one at a time, mixing after each addition. With mixing speed on low, gradually add the dry ingredients, mix until just combined. Fold in the butterscotch chips and pecans. Place the dough into an air-tight container and chill for 2 hours, preferably 24. The longer the dough chills, the better it tastes.
- When ready to bake, set out the dough for 20 minutes prior to baking. Preheat oven to 350 degrees. Line baking sheets with parchment paper or baking mats, set aside.
- Using a standard size cookie scoop (1.5 tablespoons) place dough onto the prepared baking sheets (12 per sheet). Sprinkle the tops with a little sea salt, then place in the oven to bake for 10-12 minutes or until golden brown on the edges and lightly golden brown on the tops. Do not overbake. Remove from the oven and allow to cool for 3 minutes on the sheets before transferring to a wire rack to cool completely.
Recipe source: Life Made Simple