Butter Pecan Cookies

Butter pecan cookies are chewy, buttery cookies filled with pecans, white chocolate, and butterscotch chips. They're easy to make with pantry staples and only require a 30 minute chill before baking.

Prep Time 15

Cook Time 12

Resting Time 30

Total Time 57

Servings cookies

Author Heather

Ingredients

1 cup (226 g) unsalted butter room temperature
¾ cup (160 g) brown sugar
½ cup (100 g) granulated sugar
1 teaspoon vanilla extract
2 large eggs room temperature
2 ¾ cup (330 g) all purpose flour
1 teaspoon salt
¾ teaspoon baking soda
½ cup (57 g) chopped pecans
½ cup (85 g) white chocolate chips
½ cup (85 g) butterscotch chips

Instructions

In a large bowl, add butter, brown sugar, and granulated sugar. Using a hand mixer or stand mixer, beat until creamed and 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 to incorporate.
Cover bowl or wrap dough in wax paper. Chill for 30 minutes (or up to 24 hours) in the refrigerator. Refrigerating allows the flour to hydrate, flavors to meld, and creates a firmer dough that spreads less in the oven.
Preheat oven to 350℉. 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 12-14 minutes, or until lightly browned across the tops and edges.
Allow to cool for 5 minutes before removing to a wire rack to cool completely.

Notes

Storage: 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.
Make ahead: 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.
Pecan substitutions: Pecans can be substituted with almonds, walnuts, pistachios, or peanuts.
Top tips: Be sure to check out my 10 tips for baking cookies, based on reader comments and questions!

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