Chocolate for Professionals
Chocolate for Home Bakers
Craft and Innovation
- For Manufacturers
RECIPES | Cookies, Bars & Brownies
Butterscotch
Pecan SandiesA classic ice cream flavor, butter pecan is turned into a cookie.
- Difficulty
- 2/3
- Working time
- 25 minutes
- Yield
- 9 dozen 1½ inch cookies
- ContainsRecipe contains
- Tree nuts, eggs, gluten, dairy
Ingredients
- 3 cups [456 g]Unsifted all-purpose flour
- 1/2 tspBaking soda
- 1 1/3 cups [301 g]Unsalted butter, softened
- 1 cup [200 g]Granulated sugar
- 1 tspSalt
- 1 tspVanilla
- 1Large egg
- 3/4 cup [75 g]Chopped pecans
- 2 cups [340 g]Guittard Butterscotch Chips
Method
- 1
Preheat oven to 375ºF. Line baking sheets with parchment.
- 2
Combine flour and soda in a small bowl. Set aside.
- 3
In a large mixing bowl cream butter, sugar, salt and vanilla on medium speed until light. Beat in egg until fluffy. Reduce speed to low, add flour one cup at a time, just until combined. Stir in pecans and butterscotch chips.
- 4
With a small scoop or 2 teaspoons, form small balls of dough less than one inch in diameter. Place on parchment lined baking sheets, allowing 2 inches between cookies. Flatten balls with the bottom of a glass to about ¼ inch in height.
- 5
Bake for 8-10 minutes or until brown around edges but tops are still pale. Transfer to racks to cool. Store in airtight container.
Shop the Recipe and More
Shop the Recipe and More
Join Our Newsletter
Stay up-to-date with new product releases, Guittard updates and receive 15% OFF on your first order. No Spam, I promise.