If you’re the kind of person who thinks a cookie should be bold, buttery, and packed with mix-ins in every bite, these White Chocolate, Pecan, and Butterscotch Cookies are about to become your new go-to. They strike the perfect balance of textures and flavors—crunchy toasted pecans, creamy-sweet white chocolate chips, and the warm, nostalgic richness of butterscotch all nestled into a soft, chewy cookie with crisp edges.
These cookies are indulgent in the best way. They’re the kind of treat you bring to a potluck and everyone asks for the recipe. Or maybe you make a double batch, freeze half the dough, and bake a few whenever the craving hits. Either way, they’re incredibly easy to make, endlessly satisfying, and proof that when it comes to cookies, more is more—in the best possible way.
What Makes These Cookies So Irresistible
Each mix-in in this recipe plays a distinct role:
- White chocolate chips provide creamy, sweet richness that melts into the dough.
- Butterscotch chips bring that deep caramel-toffee note that warms every bite.
- Toasted pecans cut through the sweetness with a nutty, buttery crunch.
- Brown sugar gives the cookie a soft center and caramelized edges.
- A bit of salt ties everything together, balancing the bold sweetness with a pop of flavor.
The dough is easy to work with and doesn’t require a mixer. Chill it if you want thick cookies, or bake right away for slightly flatter, crispier results.
Common Mistakes to Avoid
Even loaded cookies like these benefit from careful technique. Here’s how to avoid a few pitfalls:
- Too sweet? This combo is rich—don’t skip the salt, and consider using unsweetened toasted pecans for balance.
- Cookies spread too much? Chill the dough for 30–60 minutes. Especially important in warm kitchens.
- Dough too stiff? Brown sugar draws moisture—if making dough ahead, let it sit at room temp for 10–15 minutes before scooping.
- Mix-ins clumping? Stir gently and evenly to distribute everything throughout the dough.
Ingredient Notes
Let’s talk about what you’ll need and why it matters:
- Butter: Use unsalted, softened butter for control over the salt level. Browning the butter is optional but takes flavor to the next level.
- Brown sugar + white sugar: A mix gives you a chewy middle and crisp edge.
- Egg + yolk: The extra yolk adds richness and tenderness.
- All-purpose flour: Standard base for cookies—don’t substitute unless you’re used to baking with alternatives.
- Baking soda: Gives a slight rise and encourages spread.
- Salt + vanilla: Absolutely essential for flavor balance.
- White chocolate chips: Choose good-quality ones (real cocoa butter).
- Butterscotch chips: Classic Nestlé-style chips work great, or use high-quality brands for less artificial flavor.
- Pecans: Toast before adding for the best texture and taste.
Optional: a pinch of cinnamon or espresso powder adds depth without dominating.
Recommended Tools
- Medium saucepan (if browning butter)
- Large mixing bowl
- Spatula and whisk
- Baking sheet
- Parchment paper or silicone baking mat
- Cookie scoop (optional, for even sizing)
- Cooling rack
Ingredients
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened (or browned and cooled)
- ¾ cup packed light brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Mix-Ins:
- ¾ cup white chocolate chips
- ¾ cup butterscotch chips
- 1 cup toasted pecans, roughly chopped
Optional:
- ½ teaspoon ground cinnamon
- Flaky salt for garnish
Step-by-Step Instructions
Step 1: (Optional) Brown the Butter
For deeper flavor, brown the butter in a light-colored saucepan over medium heat until amber and nutty, 5–7 minutes. Pour into a bowl and cool for 15–20 minutes until no longer hot.
If skipping this step, just soften the butter to room temperature.
Step 2: Toast the Pecans
While butter cools, toast pecans in a dry skillet or 350°F oven for 7–10 minutes, until fragrant and slightly darkened. Cool before chopping.
Step 3: Make the Dough
In a large bowl, whisk together the butter (browned or softened), brown sugar, and granulated sugar until smooth and creamy.
Add the egg and egg yolk, whisking until fully incorporated. Stir in vanilla extract.
In a separate bowl, whisk together flour, baking soda, salt, and cinnamon if using. Gradually stir the dry ingredients into the wet until just combined.
Fold in the white chocolate chips, butterscotch chips, and chopped pecans.
Step 4: Chill (Optional but Recommended)
For thicker cookies and more developed flavor, chill the dough for 30 minutes or up to 48 hours.
If baking right away, the cookies will spread a bit more—just be sure to space them out.
Step 5: Preheat and Scoop
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
Scoop the dough into 2–3 tablespoon balls (use a cookie scoop for even size) and place 2 inches apart.
Optional: Press a few extra chips and pecan pieces into the top of each dough ball for a bakery-style look.
Step 6: Bake
Bake for 10–12 minutes, or until the edges are golden and the centers look slightly underdone.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Optional: Sprinkle with flaky salt while still warm for contrast.
Tips and Troubleshooting
- Dough too sticky to scoop? Chill it longer or lightly flour your hands.
- Flat cookies? Chill the dough, or reduce the butter slightly next time.
- Too sweet? Add more salt or reduce butterscotch chips slightly—those are the sweetest component.
- Not chewy enough? Use more brown sugar or underbake slightly.
Storage and Freezing
To Store: Keep cookies in an airtight container at room temperature for 4–5 days. Add a slice of bread to keep them soft.
To Freeze Dough: Scoop onto a baking sheet, freeze solid, then transfer to a bag or container. Bake from frozen—just add 1–2 extra minutes.
To Freeze Baked Cookies: Cool completely and freeze in layers separated by parchment for up to 2 months. Thaw at room temp or warm briefly in the oven.
Serving Ideas
These cookies are rich and decadent—perfect on their own or paired with:
- Vanilla or butter pecan ice cream
- A glass of cold milk or warm latte
- Hot apple cider or chai
- As part of a holiday cookie box or dessert platter
They also make fantastic gifts, travel well, and are guaranteed to disappear quickly at any gathering.
White Chocolate, Butterscotch, and Pecan: Why It Works
This flavor trio isn’t just a happy accident—it’s a masterclass in contrast:
- White chocolate melts into creamy pockets.
- Butterscotch adds deep, warm caramel flavor.
- Pecans add bite, texture, and balance.
In a buttery, soft cookie base, it all comes together into a dessert that’s sweet but not cloying, decadent but not over-the-top. If you’re craving a cookie that feels just a little bit extra, this is the one to bake.