Imagine biting into a cookie that instantly transports you to a world of rich, buttery bliss - where golden butterscotch chips mingle with crunchy pecans in a dance of irresistible sweetness. These Butterscotch Pecan Cookies aren't just a dessert; they're a culinary experience that will make your taste buds sing and your kitchen smell like heaven. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver cookies so delectable, they'll become your new obsession!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butterscotch chips
- 1 cup chopped pecans
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time, beating well after each addition, then mix in the vanilla extract until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
- Fold in the butterscotch chips and chopped pecans using a rubber spatula, distributing them evenly throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set but still soft.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Tips
- Ensure your butter is truly softened but not melted - this creates the perfect cookie texture.
- Don't overmix the dough; mix just until ingredients are combined to keep cookies tender.
- Use room temperature eggs for better incorporation and smoother batter.
- For extra flavor, lightly toast the pecans before chopping to enhance their nutty profile.
- Use a cookie scoop for uniform cookie sizes and even baking.
- Let cookies cool on the baking sheet for 5 minutes to set their structure before transferring.
- Store in an airtight container with a slice of bread to maintain moisture and softness.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 25g
Protein: 2g
Fat: 13g
Saturated Fat: 6g
Cholesterol: 35mg
