Butterscotch Pecan Cookies Recipe
There’s something comforting about a big bakery-style cookie and these Butterscotch Pecan Cookies are no exception. Butterscotch lovers will appreciate the rich flavor of this cookie, which combined with crunchy pecans, makes for an irresistible treat.
This post may contain affiliate links. As an Amazon associate, an Instacart Tastemaker, as well as a member of other various affiliate programs, I earn a nominal commission if products are purchased through links at no additional charge to you.
This post is sponsored by Millican Pecan Company. Thank you for supporting the brands that support Family Around the Table. Check out the wide variety of gifts and pecans on their site.
For my family butterscotch is synonymous with the holidays. My kids love all the butterscotch treats and this 4-ingredient butterscotch fudge is a favorite to include on our holiday trays. This quickly became one of our favorite cookie recipes.
Why you’ll love this recipe
- It’s a cookie jam-packed with crunchy pecans and butterscotch chips.
- Butterscotch pecan cookies are something different to add to your holiday cookie trays.
- They start with a cake mix making it easy to make.
- It’s a cookie perfect for any occasion all year long.
- Easily substitute walnuts for pecans.
- With just five ingredients you can have fresh baked cookies in less than an hour.
- It’s always fun to make a new recipe and this one has so much flavor.
What ingredients do I need to make Butterscotch Pecan Cookies?
You only need five ingredients and you’ll have delicious butterscotch cookies in no time. They are perfect when you need a sweet treat at the last minute.
- Butter Pecan Cake Mix – this recipe has been developed with a 13.25-ounce cake mix. Results may differ if you use a different sized cake mix. I used a variety that had pudding mix already in it.
- Vegetable Oil – or canola oil but you need a neutral oil so as not to affect the flavor of the cookies.
- Large Egg – you’ll need two large eggs. Don’t use a different size.
- Pure Vanilla Extract – pure is better than imitation.
- Butterscotch Chips – find them in the baking aisle with the other flavors of chocolate chips in your grocery store.
- Chopped Pecans – I get my pecans from Millican Pecan Company and especially love that I don’t need to chop pecans!
Equipment
- Mixer – I use a stand mixer but a hand mixer will work just as well.
- Mixing Bowl – only if using a hand mixer.
- Measuring Spoons and Cups
- Rubber Spatula
- Cookie Scoop – I used a medium one though you could use a smaller or larger one for different portion sizes. Just know you will need to adjust your baking time either way. We liked large cookies. If you want to serve a lot of people, use a smaller scoop.
- Rimmed Cookie Sheets – I like rimmed baking sheets because nothing will fall off.
- Silicone Baking Mat – or parchment paper. Use what you prefer.
- Oven Mitts – for removing hot cookie sheets from the oven.
- Cooling Rack – so cookies can cool completely.
Scroll down to the recipe card below for full instructions and equipment to make these butterscotch pecan cookies.
Tips and Suggestions
- To make these delicious treats even better, place a few extra pecans and butterscotch chips on top of the cookies before baking.
- Using a cookie scoop creates uniform cookies that bake evenly. Consistency is key. You want rounded tablespoon-sized balls of the cookie dough.
- Toasted pecans will elevate the flavor of these delicious cookies. The first time I made them I used regular pecans, but the next batch I toasted them.
How do you toast pecans?
There are a couple of ways to toast pecans. These are my two preferred methods.
Toast pecans in the oven: Spread pecans in a single layer on a parchment-lined baking sheet and preheat oven to 350°F. Using parchment helps to keep the nuts from burning and makes clean-up easy. Toast 5 – 10 minutes until nuts darken slightly and become fragrant. Lift the parchment off the baking sheet and allow the pecans to cool before using.
Toast pecans in a skillet: Spread whole pecans in a dry skillet in a single layer over medium heat. Once you smell the pecans toasting, toss them to brown the other side being careful not to burn them. When they are done put them on a plate to cool before storing them.
How do you serve butterscotch chip cookies?
These butterscotch pecan cookies make a nice addition to a holiday cookie tray but you can also serve them on a dessert buffet. Mix in different desserts such as cakes and cupcakes, candies, and cookies. They pair nicely with coffee, tea, hot chocolate, or milk. Cozy up by the fire and enjoy a few.
Try more delicious recipes that use butterscotch chips
If you’re a fan of butterscotch chips try gingerbread magic cookies, butterscotch cookies, and a cookie butter cookie with butterscotch frosting.
How to store butterscotch cookies
Store the cookies on the counter in an airtight container for four to five days. I’m not a fan of freezing cookies but you can make the butterscotch pecan cookie dough ahead and freeze it for up to two months.
How do you get cookies all the same size?
The answer is easy! Use various sizes of ice cream scoops. I usually use a teaspoon cookie scoop which is the smaller one but for these delicious cookies, I used the tablespoons size or medium one.
Why can’t I cool cookies on the baking sheet?
A baking sheet remains hot for quite a while. If the cookies remain on the baking sheet too long after removing them from the oven you risk an overcooked cookie. Remove them to a wire rack for complete cooling.
Did you make this recipe? If so, please leave a comment and 5-star review on the recipe card below. If you really love this recipe, please share it on your social media!
Butterscotch Pecan Cookies Recipe
Ingredients
- 1 box Butter Pecan Cake Mix, 13.25 ounce size
- ⅓ cup Vegetable Oil
- 2 large Eggs
- 1 teaspoon Pure Vanilla Extract
- 1 cup Chopped Pecans
Instructions
- Preheat oven to 350℉. Line baking sheets with a silicone baking mat or parchment paper; set aside.
- In the bowl of a stand mixer combine all of the ingredients. Mix on medium until well combined, being careful not to overmix the dough.1 box Butter Pecan Cake Mix, 13.25 ounce size, ⅓ cup Vegetable Oil, 2 large Eggs, 1 teaspoon Pure Vanilla Extract, 1 cup Chopped Pecans
- Using a medium cookie scoop, the tablespoon size, scoop the cookie dough and place it on the prepared baking sheet. Leave 1 – 2 inches between cookies. This cookie won't spread much but you don't want them to touch as they do.
- Bake at 350℉ for 10 – 12 minutes or until the edges begin to brown.
- Remove cookies from the oven and cool on the baking sheet for 5 minutes before removing them to a cooling rack to cool completely. Once completely cooled, store in an airtight container.
Meet Ellen
Recipe Creator ~ Food Writer ~ Food Photographer
Hi, I’m Ellen and welcome to Family Around the Table where I share recipes the whole family will enjoy. They are also easy to make. With 20 years of experience in food writing and recipe creation, you will surely find something for everyone. Read more by clicking About Ellen below.
Favorite Recipe: Almond Crusted Chicken
Favorite Cookie: White Chocolate Macadamia Nut
Favorite Cocktail: Frozen Strawberry Margarita
Favorite Dessert: Hershey Bar Pie
Read More About Ellen
