These delicious butterscotch chocolate chip cookies include white chocolate butterscotch M&M’s and yummy pecans. The perfect way to jazz up a plain cookie recipe!
One of my favorite things about the holidays are all of the holiday flavored candies that start popping up on the store shelves (Hi, pumpkin spice everything! Love you!). It starts with fall dessert recipes and then heads right into pumpkin . . . and we know what happens after that. ALL THE GOODIES.
It is so fun to play around with these treats in my standard baking recipes to give them a fun, festive twist and change things up a little bit!
So, today I am sharing one of my most successful adaptations: butterscotch pecan dark chocolate chip cookies perfect for fall!
This recipe uses the new Boo-terscotch White Chocolate M&M’s that have the most delicious butterscotch and white chocolate flavors. They go perfectly with the crunch of pecans and the rich dark chocolate.
Plus, the colors of these babies are SO good, giving me all the fall feelings when I open the bag!
And, this recipe is so adaptable you can switch out these M&M’s for whatever flavor they come up with next or just toss in an old standard like peanut butter or plain!
You know what these would be fun for? A cookie exchange! Here’s how you make them.
Butterscotch Dark Chocolate Chip Cookies
Ingredients
- 2 cups + 2 tablespoons all-purpose flour
- 1/2 teaspoons baking soda
- 3/4 cup (1.5 sticks) salted butter, softened
- 1 cup packed light brown sugar
- 1/2 cup sugar
- 1 egg, at room temperature
- 1 egg yolk, at room temperature
- 2 teaspoons vanilla extract
- 1/2 cup chopped pecans
- 1/2 cup dark chocolate chips
- 1/2 cup white chocolate butterscotch M&M’s (or variety of your choice!)
Tips and thoughts for this recipe:
- If you can’t find the M&Ms, you can use a different variety OR a combination of white chocolate and butterscotch baking chips.
- Mix ingredients until just mixed. This means right when they are combined, stop. If you overmix the dough, you’ll end up with flatter, crispier cookies than you’d probably like.
- Don’t skip chilling the dough. Sometimes it’s a drag to wait, but it keeps the cookies from spreading and enhances the flavor. You need to chill the dough for at least 30 minutes and longer is preferable.
- I swear by USA Pans. They are my absolutely favorite and cook baked items so evenly.
- Check the cookies regularly through the baking process and go by how they look versus the time on the recipe. I mentioned above, the edges should be golden brown and the middles pale when you pull them out.
- Cold ingredients should be at room temperature (egg, butter) but don’t leave them out too long.
- Bread flour can make these cookies more chewy, and cake flour can make them more delicate (as alternatives to white flour).
This is such a delicious, melt-in-your-mouth kind of cookie with so many amazing flavors and the perfect crunch of pecan!
It’s the kind your mom definitely made you with a few added surprises that make it extra delicious. You’ve gotta add these dark chocolate chip cookies to your rotation ASAP. YUM.
What is your favorite way to jazz up a chocolate chip cookie? This is LITERALLY one of my favorite things to discuss so lay it on me!
Butterscotch Chocolate Chip Cookies
These delicious dark chocolate chip cookies include white chocolate butterscotch M&M's and yummy pecans. The perfect way to jazz up a plain cookie recipe!
Ingredients
- 2 1/8 cups all-purpose flour
- 1/2 teaspoons baking soda
- 3/4 cup butter, (softened)
- 1 cup light brown sugar, (packed)
- 1/2 cup sugar
- 1 egg (at room temperature)
- 1 egg yolk (at room temperature)
- 2 teaspoons vanilla extract
- 1/2 cup chopped pecans
- 1/2 cup dark chocolate chips
- 1/2 cup M&Ms
Instructions
- Mix the dry ingredients - the flour and baking soda - in a bowl and set aside.
- With an electric mixer or stand mixer with a paddle attachment, cream the butter and sugars together. Add the egg, egg yolk, and vanilla. Mix until just combined.
- Gradually add the flour mixture and stir until a dough forms (may take a couple minutes of stirring).
- Fold in the pecans, dark chocolate chips, and M&Ms. Do not overmix the dough at any point in this process.
- Chill dough for at least 30 minutes (or up to 5 days) in the refrigerator.
- Preheat oven to 325ºF. Drop by tablespoonfuls onto an ungreased baking sheet with a silicone mat. Press a few more mix-ins onto the tops for decoration.
- Bake for 8-10 minutes or until edges are slightly browned. The centers should appear very soft and puffy.
- Remove from baking sheet and place onto a wire rack to cool.
Nutrition Information:
Yield:
24Serving Size:
1 cookieAmount Per Serving: Calories: 198Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 32mgSodium: 81mgCarbohydrates: 26gFiber: 1gSugar: 16gProtein: 2g
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