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.
