Salty-Sweet Butter Pecan Cookies

These cookies are not your typical chocolate chip, oatmeal, or chocolate cookie. They’re unique with whole pecan halfs and delicious butterscotch chips. The cookies are rolled in a mixture of sugar and salt before being baked in the oven giving them an instant salty-sweet taste as soon as you take a bite.  
What else is great about these cookies?
1. I got to open a new jar of espresso powder! Espresso powder isn’t just for chocolate enhancement. In this recipe it adds a great golden color to the cookies. In the final product you can’t really taste the espresso flavor, the butterscotch chips are the star.
 

Which brings me to a great point! These butterscotch chips are amazing! They are made with real vanilla which makes a difference.
My blogger friend over at Baking Bites got it right when she said that they don’t have that artificial taste. That’s one of the main reasons why I haven’t cooked with butterscotch chips before now.
2. Usually when I want to bake something all of my measuring cups are in the dishwasher. Well not to worry with this recipe! It uses the odd ball 1/3 measuring cup that is almost never used in other recipes which makes it more than likely clean and ready to be used (at least in my kitchen!).
3. They are practically a one-pot cookie. If we’re referring to the pot as a mixing bowl. They are not put together how a typical cookie is by first creaming the butter and sugar together, adding an egg, and then the dry mixture. Instead, every ingredient in the cookie except the flour and the add ins are first mixed together until creamy and smooth. Then the flour is added followed by the butterscotch chips and pecan halves.

Mix it all together and what to you get– butterscotch goodness! After mixing the recipe, it asks you to chill the dough for 4-5 hours or overnight. Baking Tip: Chilling dough keeps it from spreading and develops flavor. If you like a thinner cookie, bake right away or chill for just a little bit.

The verdict – These are INCREDIBLE! Melt in your mouth! Amazing! The salt in the sugar coating is subtle but can be adjusted at your discretion. They are chewy and full of flavor.
Salty-Sweet Butter Pecan Cookies
Ingredients

1 1/3 cups pecan halves
2/3 cup light brown sugar, firmly packed
2/3 cup granulated sugar
1/2 cup butter
1/2 cup vegetable shortening
1/2 teaspoon salt
1/2 teaspoon espresso powder
1 teaspoon baking soda
2 teaspoons vanilla extract
3/4 teaspoon butterscotch, vanilla-butternut, or butter-rum flavor
1 teaspoon vinegar, cider or white
1 large egg
2 cups King Arthur Unbleached All-Purpose Flour
1 1/3 cups butterscotch chips
1/3 cup granulated sugar mixed with 1 to 1 1/4 teaspoons salt, for topping*
*If you’re making smaller (teaspoon cookie scoop-sized) cookies, increase the coating to 1/2 cup (3 1/2 ounces) granulated sugar mixed with 1 3/4 to 2 teaspoons salt.

Directions
Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.
Place the pecans in a single layer in a pan, and toast till they’ve darkened a bit and smell toasty, about 8 to 9 minutes. Set them aside.
In a large bowl, combine the sugars, butter, shortening, salt, espresso powder, baking soda, vanilla, flavor, and vinegar, beating until smooth and creamy. Beat in the egg, again beating till smooth. Scrape the bottom and sides of the bowl with a spatula to make sure everything is thoroughly combined. Mix in the flour, then the chips and toasted nuts.
If you’re going to refrigerate the dough, cover the bowl, and refrigerate for about 4 to 5 hours; or overnight. Cookie dough refrigerated for 3 1/2 to 4 hours will spread moderately; chilled overnight, it will spread much less.
Mix the 1/3 cup sugar and salt for the coating, and put it in a bowl. Use a spoon (or a tablespoon cookie scoop) to scoop 1 1/2″ balls of dough into the sugar/salt mixture, rolling to coat. Then transfer to the prepared baking sheets, leaving 2″ between them on all sides; they’ll spread quite a bit. Or use a teaspoon cookie scoop to scoop 1 1/4″ balls of dough.
Bake the cookies for 10 to 11 minutes — 11 minutes for smaller cookies, 12 for larger ones. Their edges will be chestnut brown and their tops a lighter golden brown. (For dough that’s been refrigerated, add 30 seconds to 1 minute to those baking times.) Remove them from the oven, and cool on the pan till they’ve set enough to move without breaking. Repeat with the remaining dough.

Enjoy!

What recipes have you made with butterscotch chips? This is the first one I’ve tried!



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