Soft and chewy white chocolate pecan cookies loaded with butterscotch chips and a hint of sea salt. This easy cookie recipe combines sweet and salty flavors with a buttery texture, perfect for holiday baking, dessert tables, or weekend treats. Made with pantry staples and minimal prep.

Ingredients

6 tbsp unsalted butter, at room temperature
½ cup (100g) light brown sugar (golden sugar)
⅓ cup (65g) granulated white sugar
1 large egg
2 tsp vanilla extract
1½ cups (180g) all-purpose flour
½ tsp baking soda
½ tsp salt
1½ tbsp cornstarch
½ cup white chocolate chunks
½ cup chopped pecans
½ cup butterscotch chips
1 tbsp sea salt (for sprinkling after baking)

Instructions

In a large bowl, cream together the butter, brown sugar, and white sugar until light and fluffy.
Add the egg and vanilla extract. Beat until smooth and fully combined.
In a separate bowl, sift together the flour, baking soda, salt, and cornstarch.
Gradually mix the dry ingredients into the wet mixture until a soft dough forms.
Fold in the white chocolate chunks, chopped pecans, and butterscotch chips until evenly distributed.
Cover the dough and chill in the refrigerator for 30 minutes.
Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.
Roll the chilled dough into golf ball-sized balls and place them on the prepared baking sheet, leaving about 2 inches between each.
Slightly flatten each ball using the palm of your hand.
Bake for 10–12 minutes, or until the edges are just turning golden. The centers should remain soft.
Remove from the oven and sprinkle with a pinch of sea salt while still warm.
Let the cookies cool on the baking sheet for at least 10 minutes before transferring to a wire rack.

Tips

Don’t skip the chilling step—it helps prevent spreading and enhances flavor.
Use room temperature butter for proper creaming with the sugars.
Sprinkle sea salt while cookies are hot to help it stick better and enhance sweetness.
For even baking, use a cookie scoop to make uniform dough balls.

Variations and Substitutions

Nut-free: Omit pecans or replace them with extra chips or seeds.
Extra gooey: Add a few butterscotch chips on top of the dough balls before baking.
Dark chocolate option: Swap white chocolate for dark or milk chocolate.
Gluten-free: Use a gluten-free 1:1 flour blend.

FAQs

Can I freeze the dough?
Yes. Shape the dough into balls and freeze. Bake from frozen, adding 1–2 minutes to the bake time.

How long do the cookies keep?
Store in an airtight container at room temperature for up to 5 days.

Can I make smaller cookies?
Yes, use about 1 tbsp of dough per cookie and reduce baking time to 8–9 minutes.

Serving Suggestions

Perfect for cookie exchanges or dessert platters.
Pair with coffee, hot cocoa, or chai for a sweet afternoon break.
Great served warm with a scoop of vanilla ice cream.

Why You’ll Love This Recipe

A balanced blend of textures—crispy edges, soft centers, and gooey pockets of white chocolate and butterscotch.
Sweet, nutty, and salty flavors in every bite.
Easy to prepare with just a short chill time.
A crowd-pleaser for holidays, potlucks, or casual baking days.