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Thick, soft, and chewy, you’ll love sinking your teeth into one of these salted butterscotch cookies with pecans! The satisfying treats are a perfect combination of sweet, salty, and buttery, thanks to crunchy pecans and a sprinkling of flaky sea salt.
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We love cookies around here, in just about any form. Chocolate chip, cut-out sugar cookies, or oatmeal raisin…they’re all great! For a truly satisfying, dessert-worthy cookie that makes your eyes roll back with delight, it’s got to be thick and chewy, with a variety of textures and flavors — from salty to sweet, crunchy to soft. These butterscotch cookies with loads of chopped pecans and a dusting of sea salt hit all of those notes!
Perhaps best of all, there’s no chilling time necessary for this dough. The cookies don’t spread too much in the oven, so you can bake them as soon as you mix everything together. We love a batch of homemade cookies that we don’t have to wait for!
Serve a couple of cookies with a scoop of vanilla ice cream or butter pecan ice cream for a real treat, or offer a platter with a cold glass of milk, a cup of coffee, or a warm mug of tea. Trust me, these disappear fast!
What makes butterscotch cookies soft and chewy?
More moisture yields a chewy cookie, so one way to achieve this desired texture is to use more brown sugar than granulated sugar. The molasses in the brown sugar draws in more moisture, making the cookies thicker, softer, and chewier on the inside.
Another key to maintaining those decadent, soft, gooey centers in your butterscotch chip cookies is not overbaking. Remove the cookies from the oven just as the edges are starting to brown. The centers will still look soft and under-baked, but the cookies will continue to firm up as they cool.
Why are salted cookies so good?
When you add sea salt to cookies, it balances the sweetness of the sugar and highlights and intensifies the flavor of the butterscotch. It’s that extra finishing touch that transforms cookies from good to great. When cookies don’t have enough salt in them, they taste flat, dull, and overly sweet.
The Best Salt to Sprinkle on Cookies
Large, crunchy flakes of sea salt are the best topping for baked goods like cookies and brownies. I use these Maldon sea salt flakes, but any similar variety will work well. Just make sure that you’re only using the flaky sea salt as a garnish on top — not to mix into the dough.
Large flakes of sea salt don’t dissolve or disperse evenly in cookie dough, so you’ll need regular standard-grain (table) salt for the dough itself.
Do you add salt before or after baking cookies?
Sprinkle the top of the cookies with just a tiny pinch of flaky sea salt after baking — while the cookies are still warm. This way the salt doesn’t dissolve in the heat of the oven.
Do I need to chill the dough?
No, you don’t. These cookies don’t spread like other cookies (thanks to a higher ratio of flour-to-butter, plus plenty of mix-ins), so you can bake them right away — no chilling necessary.
Ingredients for Butterscotch Chip Cookies
This is just a quick overview of the ingredients that you’ll need for salted butterscotch cookies. As always, specific measurements and step-by-step baking instructions are included in the printable recipe box at the bottom of the post.
- All-purpose flour: the base of the cookie dough.
- Baking soda: the leavening agent that helps the cookies rise and puff.
- Salt: to balance the sweetness and enhance the flavors in the cookies. I use regular table salt here (not kosher salt).
- Salted butter: for rich flavor and a moist, soft, chewy texture. You can sub with unsalted butter, but you’ll need to add an extra ½ teaspoon of salt to the dough.
- Light brown sugar and granulated sugar: for just the right amount of sweetness. The subtle molasses flavor also pairs nicely with the butterscotch.
- Eggs: give the cookies structure.
- Vanilla extract: for cozy warmth.
- Butterscotch chips: I use Toll House butterscotch chips, but any similar variety will work. Purchase two 11-ounce packages, because you’ll want extra chips to add to the top of your cookie dough balls before baking.
- Chopped pecans: for a rich, buttery, nutty crunch that pairs nicely with the butterscotch.
- Flaky sea salt: an optional garnish that we love, since it gives the cookies a lovely salty-and-sweet flavor.
How to Make Butterscotch Cookies
Thanks to no chilling time, these rich, thick, buttery cookies come together quickly and easily! I’ve included the detailed directions in the recipe card below, but here’s the quick overview:
- Whisk together the dry ingredients.
- Cream together the wet ingredients.
- Add the dry ingredients to the wet ingredients. Stir in the butterscotch chips and pecans.
- Use a cookie dough scoop to drop dough balls on parchment-lined baking sheets. Press extra pecans and butterscotch chips into the tops of the dough balls, if desired.
- Bake for about 8-10 minutes, sprinkle with sea salt while they’re still warm, and then cool on a wire rack.
Preparation and Storage
- This cookie dough does not need to be chilled before baking. The flour-to-fat ratio is such that the cookies don’t spread too much in the oven.
- Store the cookies in an airtight container at room temperature. They will last on the counter for about 3 days.
- To extend the life of your cookies, wrap them tightly and freeze them for up to 3 months.
- You can also freeze the cookie dough before baking. This dough freezes best if you portion it into dough balls before freezing. Arrange the cookie dough balls on baking sheets, freeze, and then wrap tightly in an airtight container or Ziploc bag. When ready to bake, just pull a couple of frozen dough balls from the freezer and bake in a 375°F oven. You’ll need to add about 1-2 more minutes to the baking time since you’re starting with frozen dough.
Recipe Variations
- For larger cookies, use an ice cream scoop rather than a regular cookie scoop, and bake the cookies for 18-20 minutes.
- Make butterscotch chocolate chip cookies by swapping out the pecans and replacing them with 1 cup of semi sweet chocolate chips.
- Omit the pecans and replace them with an extra 1 cup of butterscotch chips, or with an equal amount of chopped walnuts, almonds, or other nuts.
- Double all of the ingredients for a larger batch of cookies, or cut all of the ingredients in half to make fewer cookies.
Tips for the Best Salted Butterscotch Cookies
- Don’t Overmix. Whipping the wet ingredients too much or overmixing can add excessive air to the dough, causing the cookies to collapse and spread in the oven.
- Line the Baking Sheets. Spraying the baking sheets with cooking spray or greasing with butter or lard creates a slippery surface that causes cookies to spread. Instead, line the baking sheets with parchment paper or silicone mats for “grip.”
- Cool Baking Sheets. Never place cookie dough on warm baking sheets.
- For bakery-style cookies, place extra pecans and extra butterscotch chips on top of the dough balls before baking.
- Do not overbake the cookies, or they can become crunchy and dry. Instead, pull them out of the oven when the edges start to brown lightly. The centers will still look underbaked, but the cookies will firm up as they cool — maintaining that soft, chewy texture.
More Cookie Recipes to Try
Oatmeal Chocolate Chip Cookies {Soft & Chewy!}
2 hours hrs 26 minutes mins
Soft Cut Out Sugar Cookies
1 hour hr 25 minutes mins
Soft and Chewy Chocolate Chip Cookies
2 hours hrs 25 minutes mins
Salted Butterscotch Pecan Cookies
Ingredients
- 3 cups all-purpose flour (I prefer White Lily brand)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) salted butter, softened at room temperature
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups butterscotch chips, plus extra for topping if desired
- 1 cup chopped pecans, plus extra for topping if desired
- Flaky sea salt
Instructions
- Preheat oven to 375°F. Whisk or sift together flour, baking soda, and salt in a medium bowl.
- In a large bowl, use an electric hand mixer or the paddle attachment on a stand mixer to cream together the butter, brown sugar, and granulated sugar until smooth and completely combined. Add the eggs and vanilla extract; beat until light and fluffy. Gradually add the flour mixture, just until combined.
- Fold in the butterscotch chips and pecans.
- Use a cookie scoop to drop the dough onto parchment paper or silicone-lined baking sheets. Press extra butterscotch chips and pecans into the top of each dough ball (if desired).
- Bake for 8-10 minutes, or just until the edges are lightly browned and the centers are still soft. While they’re still warm, sprinkle a tiny pinch of flaky sea salt on top of each cookie. Let cool on the baking sheets for a few minutes, and then transfer to wire racks.
Notes
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- Don’t Overmix. Whipping the wet ingredients too much or overmixing can add excessive air to the dough, causing the cookies to collapse and spread in the oven.
-
- Line the Baking Sheets. Spraying the baking sheets with cooking spray or greasing with butter or lard creates a slippery surface that causes cookies to spread. Instead, line the baking sheets with parchment paper or silicone mats for “grip.”
-
- Cool Baking Sheets. Never place cookie dough on warm baking sheets.
-
- For bakery-style cookies, place extra pecans and extra butterscotch chips on top of the dough balls before baking.
-
- Do not overbake the cookies, or they can become crunchy and dry. Instead, pull them out of the oven when the edges start to brown lightly. The centers will still look underbaked, but the cookies will firm up as they cool — maintaining that soft, chewy texture.
I made the salted butterscotch pecan cookies and entered them in the county fair. I won a blue ribbon. This is a fabulous delicious recipe. Your instructions are right on. It’s easy to overcook them. I cooked for 8 minutes and they were perfect. Thank you for sharing this recipe. You made my day. ❤️❤️
That’s amazing! Congrats on your blue ribbon. Thanks for letting me know!
Can regular Morton sea salt be used?
You can use it for topping. The flavor just won’t be as strong. We hope you enjoy, Carol!