Quite recently a fellow transplant from Pakistan reached out and commented on how "exhilliratingly high the aroma of vanilla and sugar emanating from my oven makes me (her)". The entire time these cookies were baking all I could think of was how perfect these would be for her, a fellow lover of butter and sugar. E, I hope you make these Butterscotch Chip Cookies and know just how much I appreciate your kind words 🙂
If vanilla has soft beauty then butterscotch packs a sweet punch. It's tempered by a subtle amount of coffee and a healthy smattering of chopped, toasted pecans. The real piece-de-resistance though is the sweet and salty sugar that these cookies roll around in before making their way on to the baking sheet. The original recipe is from King Arthur Flour and over time I have made minor tweaks.
Ingredients in Salty - Sweet Butterscotch Cookies
These cookies have some standard cookie ingredients like butter, sugar and flour, and then some unusual ones!
- Butter
- Brown Sugar
- Granulated Sugar
- Egg
- Salt
- Vinegar
- Instant Coffee
- Flour
- Baking Soda
- Vanilla Extract
- Butterscotch Chips
- Pecans
Also just so you've been warmed you can't have just one of these Salty Sweet Butterscotch Chip Cookies.
Especially when they're warm.
Fuggedaboutit.
Sweet and Salty Butterscotch Chip Cookies Video
Want to see more cookies? Click here!
Made them? Review them below by clicking on the number of stars you would like to give it and do share your creations with me on Instagram @flourandspiceblog - Happy Baking!
- 1 cup pecan halves
- ⅔ cup light brown sugar firmly packed
- ⅔ cup granulated sugar
- 1 cup butter
- ½ teaspoon salt
- ½ teaspoon espresso powder or ¾ tsp instant coffee
- 1 teaspoon baking soda
- 2 teaspoons vanilla extract
- 1 teaspoon vinegar cider or white
- 1 large egg
- 2 cups All-Purpose Flour
- 1 ⅓ cups butterscotch chips
- ⅓ cup granulated sugar mixed with 1 to 1 ¼ teaspoons salt for topping**
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Toast your pecans in a clean dry frying pan on medium heat, moving occasionally until they darken and smell toasted. Chop roughly.
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Cream together butter, sugars, shortening, salt, espresso/coffee powder, baking soda, vanilla, and vinegar till smooth sweet magic happens.
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Add the egg, beat till well combined.
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With your mixer on low gradually add the flour
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Stir in the chips and toasted nuts.
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Refrigerate the dough for 2 hours to overnight unless you are in a rush
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When it is time to bake line your baking sheet (or two sheets) with parchment paper and preheat to 375 degrees F.
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Combine the sugar and salt and put in a bowl. Make the size of cookie you prefer and roll into a ball, let the cookie take a little sugar shower then transfer to the baking sheet and leave 2 inches between cookies.
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Bake the cookies for 9-12 minutes depending on the size of the cookie and the kind of cookie you like. A longer bake time will give you a delightfully crunchy cookie, a shorter bake time where the edges are golden and the cookie is just cooked in the middle will result in a softer chewy cookie.
**If you’re making smaller (teaspoon cookie scoop-sized) cookies, increase the coating to ½ cup (3 ½ ounces) granulated sugar mixed with 1 ¾ to 2 teaspoons salt.
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