Salted Butterscotch Cookies
These salted butterscotch cookies are everything a cookie should be — soft, chewy, and absolutely loaded with gooey butterscotch, melty chocolate chips, and crunchy pecans.
Equipment
- Stand Mixer or Hand Mixer
- Mixing Bowls
- Spatula
- Cookie Scoop
Ingredients
- 1 cup Salted Butter softened to room temperature
- ¾ cup Dark Brown Sugar
- ¼ cup Granulated Sugar
- 2-1/2 cups Einkorn Flour or regular all-purpose flour
- 1 3.4 oz. Package of Instant Butterscotch Pudding Mix
- 2 Eggs room temp
- ½ tsp Pure Vanilla Extract
- 1 tsp Baking Soda
- ½ tsp Baking Powder
- 6 oz. Butterscotch Chips about 3/4 cup
- 6 oz. Semi-Sweet Chocolate Chips about 3/4 cup
- 1 cup Pecans-coarsely chopped
- Flaked Sea Salt for sprinkling on top
Instructions
- Pre-heat oven to 350°. In a large bowl cream the butter and sugars together for 2-3 minutes.1 cup Salted Butter, 3/4 cup Dark Brown Sugar, 1/4 cup Granulated Sugar
- Add the pudding mix and mix for another minute. Then add the eggs and vanilla and mix for 2-3 more minutes.1 3.4 oz. Package of Instant Butterscotch Pudding Mix, 2 Eggs, 1/2 tsp Pure Vanilla Extract
- In a separate bowl add the flour, baking soda, and baking powder and mix to combine.2-1/2 cups Einkorn Flour, 1 tsp Baking Soda, 1/2 tsp Baking Powder
- If you are using whole Pecans, now is the time to coarse chop them.
- Add the flour mixture to the batter and mix on low just until combined. The batter will be thick.
- Stir in the nuts, butterscotch chips, and chocolate chips.6 oz. Butterscotch Chips, 6 oz. Semi-Sweet Chocolate Chips, 1 cup Pecans-coarsely chopped
- Scoop cookie batter onto a prepared cookie sheet and sprinkle with salt.
- Bake for 10-12 minutes or until the middles are set and the edges just start to brown. Cool on wire rack.
Notes
I recommend slightly undercooking the cookies if you like them soft and chewy as they will continue to bake on the sheet when you take them out and firm up when cooled.
Tried this recipe?Let us know how it was!
