Sweet and Salty Butter Pecan Cookies are rolled in a combination of sugar with a little bit of table salt thrown in right before baking. When the cookie hits your taste buds, you get a very slight taste of salt along with the sugar. The inside of the cookie is filled with pecans and butterscotch chips. It’s an unbelievable combination and it’s delicious.
Sweet and Salty Butter Pecan Cookies
As far back as I can remember I have always loved the flavors of sweet and salty together. If I get a craving for it, it needs to be satisfied, which can lead to some pretty weird food combinations when you’re desperate. I have recently discovered that beer pretzels dipped in vanilla yogurt are the absolute BOMB! The sweet ,creamy vanilla yogurt combined with the hard salty pretzels is so good my husband has even taken to eating them together.
It was a given that I would love the sweet and slightly salty coating on these delicious cookies. But the sweet and salty flavor isn’t the only thing these delicious cookies have going on for them. Toasted pecans and butterscotch chips add tons of flavor to make this an outstanding cookie recipe.
To start this delicious cookie recipe place the pecans in a large frying pan over medium heat. Swirl the pecans in the pan until they are toasted lightly. As the pecans toast they’ll release their oils and you’ll be able to smell the aroma of the pecans. Remove them from the heat and set them aside.
Next, place both sugars, butter, shortening, salt, baking soda, vanilla and vinegar in a large bowl.
Beat the ingredients until they are smooth and creamy. Add the eggs to the bowl and beat until the ingredients are well incorporated.
Beat in the flour until it’s just incorporated into the batter. Next, stir in the butterscotch chips and toasted pecans. Refrigerate the dough for one hour. Right before the hour is up, preheat your oven to 375 degrees and lightly grease two cookie baking pans or line then with parchment paper.
In a small bowl mix the 1/3 cup sugar and 1 Teaspoon salt, set it aside. Using your Tablespoon measuring spoon, scoop the dough out and roll it into 1 1/2 inch balls. Roll the cookie balls in the sugar/salt coating and place them on your prepared cookie sheets spacing them two inches apart.
Bake the cookies for 10 to 11 minutes, they should be light brown on top when you remove them from the oven. . Remove them from the cookie sheet to a wire rack to cool completely.
Sweet and Salty Butter Pecan Cookies are sure to satisfy not only your sweet and salty craving but your need for a delicious cookie recipe for holiday cookie trays, holiday office parties, baby showers, bridal showers homemade gifts for teachers, the paper boy or the mailman. Sweet and Salty Butter Pecan Cookies, make them and ENJOY!
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Looking For More Delicious Recipes From Bunny’s Warm Oven, Try These!
Whipped Shortbread Cookies…Absolutely The Best Sugar Cookies EVER!…English Lemon Shortbread Cookies…Butter Pecan Cake Mix Cookies…Chocolate Chip Pudding Cookies
Sweet and Salty Butter Pecan Cookies
- 1 1/3 cups pecan halves or pieces toasted
- 2/3 cup light brown sugar
- 2/3 cup white sugar
- 1/2 cup butter
- 1/2 cup vegetable shortening
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 3 teaspoons vanilla extract
- 1 teaspoon white vinegar
- 1 large egg
- 2 cups flour
- 1 1/3 cups butterscotch chips
For The Sweet and Salty Topping
- 1/3 cup granulated sugar mixed with 1 teaspoons salt
- Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.
- Place the pecans is a large frying pan over medium heat, swirl the pecans in the pan until they are toasted lightly. As the pecans toast they'll release their oils and you'll be able to smell the aroma of the pecans. Remove them from the heat to cool.
- In a large bowl, combine the sugars, butter, shortening, salt,baking soda, vanilla, and vinegar, beat until smooth and creamy.
- Beat in the egg until well incorporated. Scrape the bottom and sides of the bowl with a spatula to make sure everything is thoroughly combined.
- Mix in the flour, then the chips and toasted nuts. Refrigerate the dough for an hour.
- In a small bowl mix the 1/3 cup sugar and salt for the coating. Using your Tablespoon measuring spoon, scoop the dough out and roll into 1 1/2 inch balls more or less. Roll the cookie balls in the sugar/salt coating and place on the prepared cookie sheets with 2" between them.
- Bake the cookies for 10 to 11 minutes, they should be light brown on top. Remove from the cookie sheet to a wire rack to cool completely.