Butter pecan cookies are chewy, buttery cookies filled with pecans, white chocolate, and butterscotch chips. This crowd-pleasing cookie makes the perfect addition to your next holiday cookie tray.
In a large bowl, add butter and sugars. Using a hand mixer or stand mixer, beat until fluffy, about a minute. Add eggs and vanilla extract. Beat until fluffy, about a minute.
In a separate bowl, sift together the flour, salt, and baking soda. Gradually stir dry ingredients into butter mixture until just combined. Add chopped pecans, white chocolate chips, and butterscotch chips and stir until just combined.
Cover bowl or wrap dough in wax paper. Chill for at 1 hour (up to 24 hours) in the refrigerator. Refrigerating allows the flavors meld and also creates a firmer dough to roll into balls.
Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
Remove dough from refrigerator and scoop dough using a 1.5 tablespoon (medium) scoop or shape by hand into 1.5 inch balls.
Place cookie dough balls 2 inches apart onto a parchment lined baking sheet. Bake for about 10-12 minutes, or until lightly browned across the tops. Allow to cool for 5 minutes before removing to a wire rack to cool completely.
Notes
Cookies will keep for 5-7 days in a sealed container. To help keep cookies fresh, you can place a slice of bread in the container with the cookies. Replace the bread slice as needed.
Raw cookie dough will keep in the refrigerator for 3 days. Cookie dough balls (and baked cookies) freeze well, up to 3 months in a sealed plastic container or freezer bag. Allow frozen balls to thaw for up to 10 minutes on the baking sheet before baking, or add 1-2 minutes to the baking time.
Pecans can be substituted with almonds, walnuts, pistachios, or peanuts.