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.

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.

overhead view of stacks of Butterscotch Pecan Sandies

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

Yield: about 5 dozen cookies

Butterscotch Pecan Sandies

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Butterscotch is the perfect addition to this classic cookie!

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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