Butterscotch Pecan Cookies are a delightful treat that combines the nutty crunch of pecans with the sweet, caramel notes of butterscotch chips, offering a perfectly balanced, satisfying cookie experience. This recipe is incredibly useful for anyone craving a homemade cookie that’s both easy to make and wonderfully flavorful, perfect for any occasion.
Key Ingredients for Butterscotch Pecan Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butterscotch chips
- 1 cup chopped pecans
How to Make Butterscotch Pecan Cookies:
Get ready to whip up a batch of incredibly easy yet utterly delicious Butterscotch Pecan Cookies. These cookies are a textural dream, boasting a slightly chewy center, perfectly crisp edges, and the delightful surprise of crunchy pecans and melty butterscotch. With a preparation time of just 20 minutes plus baking, you’ll be enjoying these warm, golden delights in no time.
Step-by-Step Instructions
- Preheat and Prep: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats. This simple step prevents sticking and makes for easy cleanup.
- Cream the Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar with an electric mixer until light and fluffy, about 2-3 minutes. This process incorporates air, which contributes to the cookies’ texture.
- Add Wet Ingredients: Beat in the two large eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Whisking aerates the flour and evenly distributes the leavening agent and salt.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies.
- Fold in the Stars: Gently fold in the butterscotch chips and chopped pecans using a spatula or wooden spoon until they are evenly distributed throughout the cookie dough.
- Portion the Dough: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. You can use a cookie scoop for uniform size.
- Bake to Golden Perfection: Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft. The cookies will continue to set as they cool.
- Cool Down: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This allows them to firm up without breaking.
Why You’ll Love This Butterscotch Pecan Cookies:
You’ll adore these Butterscotch Pecan Cookies for their harmonious blend of sweet, gooey butterscotch and the satisfying crunch of toasted pecans. Unlike the often-one-note sweetness of plain cookies, this recipe offers a delightful complexity that appeals to a wide range of palates. Plus, making them at home offers incredible cost savings compared to purchasing specialty cookies, allowing you to impress friends and family without breaking the bank. The sheer joy of that first bite, with the warm butterscotch melting and the pecans adding a nutty depth, is unparalleled. Unlike a simple chocolate chip cookie, these butterscotch pecan wonders bring a unique caramel-like richness that is truly special.
These cookies are your new go-to for delightful snacking, thoughtful gifts, or simply a way to brighten your day. They’re a testament to how easy and rewarding homemade baking can be, proving that you don’t need fancy ingredients or complex techniques to create something truly memorable. So, gather your ingredients, preheat that oven, and get ready to experience the simple magic of these incredible Butterscotch Pecan Cookies – we promise you won’t regret it!
Storing and Reheating Tips:
- Room Temperature Storage: Once completely cooled, store your Butterscotch Pecan Cookies in an airtight container at room temperature for up to 3-4 days. You can place parchment paper between layers of cookies to prevent them from sticking together.
- Refrigeration: For slightly longer storage, up to a week, you can refrigerate the cookies in an airtight container. They may become slightly firmer.
- Freezing the Dough: For future deliciousness, you can freeze the cookie dough before baking. Scoop the dough onto a baking sheet lined with parchment, freeze until firm, then transfer the frozen dough balls to a freezer-safe bag or container. They will last for up to 3 months. Bake directly from frozen, adding a minute or two to the baking time.
- Freezing Baked Cookies: Baked and cooled cookies can be frozen for up to 3 months in an airtight container or freezer bag. Ensure they are completely cooled before freezing to prevent ice crystals.
- Reheating Baked Cookies: To enjoy a warm, fresh-from-the-oven feel, you can gently reheat individual cookies in a toaster oven at 300°F (150°C) for 3-5 minutes, or in a microwave for 10-15 seconds.
Final Thoughts:
These Butterscotch Pecan Cookies are a true testament to simple baking yielding extraordinary results, combining comforting flavors and delightful textures. We encourage you to bake a batch and experience the joy of homemade goodness for yourself!
Butterscotch Pecan Cookies
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar with an electric mixer until light and fluffy, about 2-3 minutes.1 cup unsalted butter, 3/4 cup granulated sugar, 3/4 cup packed light brown sugar
- Beat in the two large eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.2 large eggs, 1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.2 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Gently fold in the butterscotch chips and chopped pecans using a spatula or wooden spoon until they are evenly distributed throughout the cookie dough.1 cup butterscotch chips, 1 cup chopped pecans
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.