Butterscotch Pecan Pudding Cookies
Warm, deep, and packed with memories of Grandma’s house, butterscotch brings infinite calm, and cozy vibes.
These attributes make butterscotch a legend in flavor story potential, but typically you have to use butterscotch chips to do all the heavy lifting.
Nothing against a chip-laden cookie, but they can fall short in the luscious, buttery, and rich departments when you want the cookie itself to shine.
To make these Butterscotch Pecan Pudding Cookies cookies really sing, we use a box of butterscotch pudding mix as the secret weapon.
It carries incredible flavor through but also adds a soft, almost underbaked layer to the center of every cookie. They’re a total knockout.
Ingredients:
150g pecans, roughly chopped 1 cup
140g unsalted butter, melted 10 T
100g sugar ½ cup
96g instant butterscotch
pudding mix
1 box (½ cup)
70g light brown sugar ⅓ cup
1 large egg
1 egg yolk
6g vanilla extract 1½ tsp
215g flour 1½ cups
6g kosher salt 1½ tsp
3g baking soda ½ tsp
170g butterscotch chips 1 cup
Instructions:
Heat the oven to 400°F. Pan-spray or line two half-sheet pans with parchment paper or silicone baking mats.
As the oven heats up, spread the pecans on one of the baking sheets and toast for 10 to 15 minutes, until nutty and a deep golden brown under the skin.
Remove the nuts to a bowl and set the pan aside to be reused.
In the bowl of a stand mixer fitted with the paddle attachment, combine the melted butter, sugar, instant pudding mix, and brown sugar and paddle together on medium-high for 2 to 3 minutes until well combined.
Scrape down the sides of the bowl, add the whole egg, egg yolk, and vanilla, and beat again until smooth.
Add the flour, salt, and baking soda and paddle on low speed just until the dough comes together, no longer than 1 minute.
Scrape down the sides of the bowl with a spatula.
Paddle in the butterscotch chips and toasted pecans, just until incorporated.
Using a 2¾-ounce cookie scoop (or a ⅓-cup measure), scoop the dough onto the prepared pans, 6 scoops per pan, 4 inches apart.
Bake at 400°F until still mounded, dry on the edges, and shiny on top, 6 to 8 minutes.
Let the cookies cool on the pans for just 5 minutes, then transfer to a plate so they stop cooking from the baking sheet’s residual heat while they cool.
Once cooled completely, use an airtight container for storage. At room temperature, the cookies will keep fresh for 3 days; in the freezer, they will keep for 1 month.
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