Do you ever have really specific cravings? That's how these White Chocolate, Pecan and Butterscotch Cookies were born! They are wonderfully squidgy and chewy with the white chocolate and butterscotch swirling together in your mouth around the crunchy pecans, and just a slight sprinkling of sea salt to bring it all together.
Copycat Millies Cookies
There's a cookie franchise back in the UK called Millies Cookies, I used to go crazy for them when I was a teenager. They don't have them here in Canada but that's what I was thinking about when I dreamt up these White Chocolate Pecan Butterscotch Cookies. The dough is sweet and chewy just like Millies!
Tips for Baking White Chocolate Pecan and Butterscotch Cookies
The most important part of making these cookies is making sure you don't overbake them. They are not meant to be a crunchy, crumbly cookie, they are meant to be soft and chewy. When you take them out of the oven they will still look a little under-baked, but trust the process! They will continue to bake as they sit on the cookie sheet for about 10 minutes after they come out of the oven, just firming up to the perfect soft batch cookie consistency! Trust me, white chocolate pecan and butterscotch cookies SHOULD be squidgy! And the perfect addition of crunch comes from the pecans which toast while they're in the oven.
Don't try to remove the cookies from the sheet before these 10 minutes are up, as they will be far too soft and just break apart in your hands. This is also the perfect time to sprinkle the sea salt on as it will hard set into the dough on top if put on when they first come out of the oven!
Play with the Mix-ins
I chose to make white chocolate, pecan and butterscotch cookies because I was craving that particular combination at that exact moment. But you can really put whatever mix-ins you like into these cookies. They work well with the white chocolate because it is a sweeter cookie, and the pecans add a really nice crunch to an otherwise squidgy cookie, but play around with your favourite chips, nuts, candies etc. If you're looking to take your cookie game up another notch, try my Dark Chocolate and Sea Salt Cookies.
White Chocolate Pecan and Butterscotch Cookies
- 6 tablespoon Butter (room temperature)
- ½ cup Golden Sugar (light brown sugar)
- ⅓ cup White Sugar
- 1.5 cups All-purpose Flour
- 1 Egg
- ½ cup White Chocolate Chunks
- ½ cup Pecans chopped
- ½ cup Butterscotch Chips
- 2 teaspoon Vanilla Extract
- ½ teaspoon Salt
- ½ teaspoon Baking Soda
- 1 ½ tablespoon Cornstarch
- 1 tablespoon Sea Salt for sprinkling
- Cream the butter and sugars together until fluffy
- Add the egg and vanilla, then beat until smooth
- Sieve the flour, baking soda, salt and cornstarch together, then mix into the batter until there are no lumps
- Add ½ a cup each of white chocolate chunks, chopped pecans and butterscotch chips and mix through the dough so they are evenly incorporated
- Cover and chill for 30 minutes
- Preheat oven to 350°F / 180°C and line a large cookie sheet with parchment paper
- Roll chunks of cookie dough into balls about the size of a golf ball and place on the cookie sheet, spread out with two inches between them
- Use the palm of your hand to flatten each ball slightly
- Bake for 10-12 minutes or until they just start to turn slightly golden brown a the edges. They will still be soft and doughy when they come out, but will harden slightly as they cool
- Remove from the oven and sprinkle with a little bit of sea salt. Leave the cookies on the cookie sheet for at least 10 minutes before attempting to move them