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Butterscotch Pecan Sandies

Butterscotch Pecan Sandies add a welcome butterscotch twist to a classic cookie!

Butterscotch Pecan Sandies stacked on a small wooden plate

I’m not a big fan of ice cream, but my favorite flavor, by far, is butter pecan. Sure, I like to indulge in other, more complicated varieties from time to time. But, butter pecan is my tried and true favorite.

overhead view of stacks of Butterscotch Pecan Sandies

These Butterscotch Pecan Sandies are packed with pecans and lots (and lots) of butterscotch. The overall effect is a flavor that can very much be described as butter pecan. If that gets you excited about baking cookies, then set out some butter to soften and keep reading.

If you love butterscotch, then I hope you’ve found a good brand of butterscotch chips that you love. In my experience, good butterscotch chips can be difficult to find. I think some of those lackluster versions are a big part of the reason many people don’t think they like butterscotch. If you have a favorite brand, let me know in the comments!

I love that these cookies are so thick and chewy, as a good pecan sandie should be. This recipe also makes loads of cookies, so you’ll have plenty to share while hoarding some for yourself.

Find more cookie recipes in the Recipe Index.

More Butterscotch Recipes

Butterscotch Pecan Sandies

Yield about 5 dozen cookies
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Butterscotch Pecan Sandies add a welcome butterscotch twist to a classic cookie! These butter-pecan-like cookies are easy to make and even easier to devour!

Butterscotch Pecan Sandies stacked on a small wooden plate


  • 3 cups (360g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 & 1/3 cups (300g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) firmly packed light brown sugar
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 3/4 cup (90g) chopped pecans
  • 2 cups (12 ounces/340g) butterscotch chips


  1. Preheat oven to 375°F. Line baking sheets with parchment paper or silicone liners.
  2. Whisk together the flour and baking soda. Set aside.
  3. Using an electric mixer on medium speed, beat the butter, sugar, brown sugar, salt, and vanilla until light and fluffy. Add the egg, and mix until combined.
  4. Reduce mixer speed to low. Add the flour mixture in 3 portions. Mix just until combined. Stir in the pecans and butterscotch chips.
  5. Using a tablespoon of dough at a time, shape the dough into balls. Place about 2 inches apart on prepared pans and flatten each ball to about 1/4-inch thickness.
  6. Bake, one pan at a time, 8-10 minutes, or until the edges are browned.
  7. Cool on the pans for 5 minutes. Then, transfer to wire racks to cool completely.


Recipe slightly adapted from Guittard.

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Butterscotch Pecan Sandies

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    19 Comments on “Butterscotch Pecan Sandies”

  1. I can almost taste these little delights as I sip my morning coffee – how well they would go together!

  2. These sound so good. I love the butter pecan combo and in a sandy…yum!

  3. ooo these cookies look delicious! I’m going to have to try butter pecan icecream next time I’m in the states!

  4. I want to cozy up with these cookies and a warm blanket. Serious yum!

  5. Oh my goodness…. I LOVE sandies! And pecan + butterscotch to boot… I’m going to have to try these! Thank you for posting!

  6. These look so fantastic! I can’t wait to try them!

  7. Ooh, these sound so good. I love butterscotch.

  8. There is just something special about your Butterscotch Pecan Sandies. The buttery photo drew me in and the ingredients are just luscious! A great cookie!

  9. These will make a nice little intermission from my ongoing “everything chocolate” obsession. Thanks for sharing. I think I’m gonna make these this coming weekend.

  10. This was one of the best cookies I’ve ever made/eaten. Everyone agreed. They are delicious !!

  11. These are delicious! Right away I tasted the “Sandies” part of the dough. Very easy to make. This recipe is a keeper!

  12. I ended up having to use 2c bread flour due to not having enough AP flour…the dough became crumbly so I added another egg and these came out nice and chewy 🙂

  13. OMG – what a fabulous recipe. Loved, loved, loved these cookies. I don’t think they are going to last until supper time because I have them cooling on racks in our kitchen and every time my husband walks by he grabs one.

    Thank you so much for sharing this recipe as I’m sure it will become a family favourite.

    Easy, peasey recipe as well.

    Sandy in Canada.

  14. This recipe is one I have been using for 3 years now and is one of my favorites. So easy  and always a hit for any gathering or all by myself.  Thank you so much , Jill. 

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