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Butterscotch Pecan Cookies


These cookies have as much butterscotch flavor as a cookie could possibly have. They are also very easy to make.

Ingredients {{adjustedServings}} servings

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Original recipe yields 18 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 318 kcal
  • 16%
  • Fat:
  • 18.5 g
  • 28%
  • Carbs:
  • 36.2g
  • 12%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 275 mg
  • 11%

Based on a 2,000 calorie diet


  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a medium bowl, stir together the cake mix, instant pudding and flour. Add oil and egg, mix until well blended. Stir in the pecans and butterscotch chips. Batter will be somewhat crumbly.
  3. Scoop cookies with a small ice cream scoop or compress 1 tablespoon of dough into a ball. Place 2 inches apart on the prepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven, until the edges are just starting to brown. Allow cookies to cool for 2 minutes before removing from baking sheet to cool on wire racks.
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These have such a buttery good flavor. I didn't even have a butter mix, in fact, I had probably the cheapest mix on the market...a yellow cake mix from ALDI'S and they still came out wonderful. I also had a store brand butterscotch pudding (3.5 oz) so I did remove a tbsp. of the flour. Just tossed in a combo of choc. chips and M&Ms. What I loved about this recipe is that the dough is not sticky, and therefore, can be shaped so uniformly. A great recipe even with cheapo, cheapo ingredients. A snap to whip up. In my case, SUPER-DUPER economical cookie to give to the neighbors. I would recommend waiting a minute or so before removing from the sheets.


MMmmmmmm! I love butterscotch and these are great! Very easy to make too :-)


These were the sweetest cookies I have ever made. Unless you are a butterscotch fanatic, I wouldn't recommend this recipe.