Butterscotch Pecan Cookies
These soft and chewy butterscotch pecan cookies have a delightful caramel flavor with a crunchy pecan texture, making them perfect for any occasion.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened (about 2 sticks) Should be softened, not melted.
- 3/4 cup brown sugar (packed) Use light for a milder flavor or dark for deeper notes.
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract For flavor enhancement.
- 2 large eggs Room temperature for better mixing.
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt Reduce if using salted butter.
Add-ins
- 1 cup butterscotch chips
- 1 cup chopped pecans Toast for added flavor if desired.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, beat the softened butter with the brown and granulated sugars until smooth and slightly lighter in color (about 2–3 minutes).
- Add the eggs one at a time, then stir in the vanilla until evenly mixed.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing only until just combined.
- Fold in the butterscotch chips and chopped pecans until evenly distributed.
Baking
- Drop rounded tablespoons of dough onto the baking sheets, spacing them about 2 inches apart.
- Bake for 10–12 minutes, until the edges are set and lightly golden but the centers still look slightly soft.
- Let the cookies rest on the baking sheet for 3–5 minutes, then transfer them to a wire rack to cool completely.
Notes
For a deeper flavor, consider browning the butter before creaming. Store cooled cookies in an airtight container with a slice of bread to retain softness.