Parkside Pecan Butterscotch Cookies

These bakery-style Butterscotch Pecan Cookies are soft in the center, lightly crisp at the edges, and packed with buttery pecans and butterscotch chips.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 20

Cook Time 10

Refrigerate 20

Total Time 50

Servings cookies

Calories 162kcal

Author Renee

Equipment

1 Stand Mixer
1 Heavy Baking Sheet
1 Parchment Paper or silicone baking mat

Ingredients

⅔ cup butter
⅓ cup granulated sugar
¾ cup light brown sugar firmly packed
1 teaspoon vanilla extract
2 large eggs
2⅛ cups all-purpose flour
⅛ scant cup corn starch
1½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon kosher salt
2 cups butterscotch chips
1 cup finely chopped pecans

US Customary - Metric

Instructions

To toast the pecans, preheat the oven to 325℉ (160℃). Line a baking sheet with parchment paper.
Sprinkle the chopped nuts evenly onto the baking sheet, and bake for 3-4 minutes. Be careful not to leave them in too long - they can burn very quickly.
Remove from oven and set aside.
Raise oven temp to 350°F.
Line a baking sheet with parchment paper; set aside.
Whisk together flour, cornstarch, baking soda, baking powder, and salt; set aside.
In the bowl of a stand mixer, cream butter, brownsugar, and granulated sugar until light and fluffy; about 5 minutes.
Add eggs one at a time, mixing well after each addition. Mix in vanilla extract.
Add dry ingredients and mix on low speed until almost combined.
Add butterscotch chips and pecans. Finish mixing by hand just until no dry flour remains.
Portion dough into 30-35 gram balls. Roll each portion smooth and flatten slightly.
Place dough balls on prepared baking sheets and chill for 20-30 minutes.
Arrange on parchment covered baking sheet. Do not crowd.
Bake for 10 minutes, or until the edges are lightly golden and set.
Cool on the baking sheet for 10-15 minutes before transferring to a wire rack.

Notes

Toast the pecans before adding them to the dough for deeper flavor.
Use room-temperature butter for proper creaming.
Roll the dough balls by hand for more evenly shaped cookies.
Chill the dough before baking to help prevent spreading.
Always bake on a cool baking sheet.
Weigh the dough portions for uniform cookies.
Do not overbake. The centers should still look slightly soft when removed from the oven.

Freezer Instructions

Freeze unbaked dough balls in an airtight container for up to 3 months.

To bake from frozen, thaw completely at room temperature, then chill for 20 minutes before baking as directed.

Storage

Store baked cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

Nutrition