Why settle for ordinary when you can have extraordinary? Our Butterscotch Pecan Cookies are packed with everything you love. They’re sweet, nutty, and oh so satisfying.
These Butterscotch Pecan Cookies are rich, chewy treats bursting with buttery sweetness and nutty crunch. The warm, caramel-like flavor of butterscotch chips pairs perfectly with toasted pecans, creating a delicious contrast of soft and crunchy in every bite. These cookies are golden on the edges, soft in the center, and are simply irresistible.
For more pecan infused treats you have to try my Pecan Pie Cheesecake, Maple Pecan Cinnamon Rolls, and Maple Pecan Pie Bars.
Table of Contents
Reasons to Love These Butterscotch Cookies
- This Butterscotch Cookies recipe is straightforward, making it accessible for bakers of all skill levels.
- Baking these cookies fills the home with a warm, inviting aroma.
- Butterscotch Pecan Cookies are perfect for holidays, autumn gatherings, or as a summery treat.
Recipe Ingredients
- Butterscotch Chips: Provide a creamy, buttery flavor with a hint of saltiness, melting into the cookie to create pockets of sweet, smooth texture.
- Pecans: Add a nutty crunch, balancing the sweetness of butterscotch with their earthy texture and flavor.
- Vanilla Extract: Enhances other flavors with its sweet taste.
See the recipe card for full information on ingredients and quantities.
How to Make Butterscotch Pecan Cookies
Step 1: 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 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.
Step 2: In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, and sea salt; set aside.
Step 3: In the large mixing 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 the mixing speed on low, gradually add the dry ingredients, mixing 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.
Step 4: When ready to bake, set out the dough for 20 minutes prior to baking. Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius). Line baking sheets with parchment paper or baking mats; set aside.
Step 5: 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.
Expert Tips
- Correct Measuring Technique: When measuring the flour, spoon it into the measuring cup and level it off with a knife to avoid using too much. Over-measuring can lead to dry cookies.
- Browning the Butter Properly: Watch the butter closely as it browns; it should have a golden color and nutty aroma. Removing it too soon will miss the flavor, too late could mean burnt butter.
Frequently Asked Questions
Yes, you can use a hand mixer or even mix the dough by hand with a sturdy spoon or spatula, though it might require a bit more effort to get a uniform mixture.
The cookies are done when the edges are golden brown and the center is lightly golden. They will continue to cook slightly on the baking sheet after removing from the oven.
Storage Info
STORE your Butterscotch Pecan Cookies in an airtight container at room temperature; they will stay fresh for up to 5 days. For longer storage, you can freeze the cookies for up to 3 months. To FREEZE, place them in a single layer on a baking sheet to freeze solid, then transfer to a freezer-safe bag or container.
When ready to enjoy, you can REHEAT them by placing frozen cookies in a 300°F (150°C) oven for 5-10 minutes or until warmed through.
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Ingredients
- 3 1/2 cups all-purpose flour
- 2 tsp cornstarch
- 1 1/2 tsp baking powder
- 1 1/4 tsp baking soda
- 1 1/2 tsp sea salt
- 1 1/4 cups (2 ½ sticks) unsalted butter - room temperature
- 2 1/3 cups brown sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 1 1/2 cups butterscotch chips
- 1 cup pecans - chopped
Instructions
- 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 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 the large mixing 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 the mixing speed on low, gradually add the dry ingredients, mixing 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 Fahrenheit (177 degrees Celsius). 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.
I just tried baking this delicious cookie recipe!!! Divine!! Love them, Thank you Natalie! They are awesome!
You are so welcome!! Thank you for letting me know what you thought!
I tried your recipe yesterday but after removing the dough from the fridge and leaving it out for 20-30 minutes, it was still very hard to make it into a ball. When I was rolling it to put on the baking sheet, some started ‘cracking’. Am I doing something wrong? Also, is it possible to only add the butterscotch chips on top of each cookie before putting it in the oven as some of the cookies ended up with alot of butterscotch.
I tried your recipe and followed it exact. Why are my cookies still flat.
What is the oven temperature for these???
350 degrees.
Hey! How long can I keep the dough in the fridge? My son’s birthday is coming up and I’d like to prepare it a few days ahead. Thanks!!
At least three days 🙂