Butterscotch Pecan Cookies Recipe
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.
Servings: 36 cookies
Calories: 206kcal
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 1/2 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.
Notes
-The dough for these cookies gets better with time. You can store it in an airtight container in the refrigerator for up to 3 days.
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.
Nutrition
Serving: 1cookie | Calories: 206kcal | Carbohydrates: 30g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 27mg | Sodium: 189mg | Potassium: 49mg | Fiber: 1g | Sugar: 20g | Vitamin A: 219IU | Vitamin C: 0.03mg | Calcium: 29mg | Iron: 1mg
