Butter Pecan Cookies

butter-pecan-cookiesThis recipe is adapted very slightly from one called “butter pecan fantasies” in the King Arthur Flour Cookie Companion. While the dough might be a bit of a challenge to work with, the end result is absolutely delicious. The toffee bits, butterscotch chips, and chopped pecans might seem like too much at first, but their flavors blend together perfectly, and their different textures add wonderful crunch to an otherwise soft, chewy cookie.

I added more vanilla extract than the original recipe called for to bring my dough together, as it seemed too crumbly with just 2 teaspoons. It’s also important to note that mixing in the toffee bits, butterscotch chips, and chopped pecans takes some time – I used both the paddle attachment on my mixer and my hands to incorporate them as best I could. These cookies would be delicious with chocolate chips instead of butterscotch, but they’d need a different name.


  • 6 tablespoons butter, softened
  • 1 1/4 cups light brown sugar
  • 2 1/2 teaspoons vanilla extract
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 egg
  • 2 1/4 cups flour
  • 1 cup toffee bits
  • 1 cup butterscotch chips
  • 1 cup chopped pecans


Preheat oven to 375 degrees. Line several baking sheets with parchment paper.

In a mixing bowl fitted with the paddle attachment, cream together butter, brown sugar, vanilla extract, salt, and baking soda. Add egg and beat until well-combined and fluffy. Add flour mixture in three batches, beating well to combine between each; dough will pull away from the side of the bowl when ready.

Mix in toffee bits, butterscotch chips, and pecans; use your hands if necessary.

Using a 2-inch cookie scoop, drop scoops of dough onto cookie sheets about 2 inches apart. Bake for 10 minutes, until tops are just golden brown.

Cool on cookie sheets for about 5 minutes, then remove to a wire rack to cool completely.

Store in an airtight container at room temperature. Makes about 3 dozen.


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