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Pecan Butterscotch Cookies

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  • Author: Bake to the roots
  • Prep Time: 15
  • Cook Time: 12
  • Total Time: 60
  • Yield: 14 1x


Delicious cookies with crunchy pecans and sweet butterscotch chips – great combination!


  • 1/2 cup (115g) butter, melted and cooled to room temperature
  • 3/4 cup (150g) brown sugar
  • 1/4 cup (50g) sugar
  • 1 large egg
  • 1 tsp. vanilla extract
  • 1 1/3 cups (180g) all-purpose flour
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 2 oz. (60g) pecans, chopped
  • 2 oz. (60g) butterscotch chips


  1. Melt the butter and let cool down again. Chop the pecans and set aside.
  2. Add the sugars and melted butter to a large bowl and mix for about 1-2 minutes until the mixture gets creamy and light. Add the egg and mix in well. Add the vanilla extract and mix in. Mix the flour with the baking soda and salt. Add to the bowl and mix until just combined. Add the pecans and butterscotch chips and fold in. Place the dough in the fridge for 30 minutes to cool down.
  3. Preheat the oven to 360°F (180°C). Line a baking sheet with baking parchment. Use a cookie scoop or two tablespoons and place dough balls (about 2 tbsp. each) with enough space (about 1.5 in/4cm) on the baking sheet and bake for about 12 minutes. The edges of the cookies should be firm, but the center should still be a bit soft. Take out of the oven and let cool down on the baking sheet for some time, then transfer to a wire rack and let cool down completely.


  • Enjoy baking!