Pecan Butterscotch Cookies Recipe
Pecan Butterscotch Cookies Recipe photo by Taste of Home
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Pecan Butterscotch Cookies Recipe

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These are the quickest, tastiest cookies I've ever made. They can be varied endlessly, but I come back to this version time after time. —Trisha Kruse, Eagle, Idaho
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:21 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 21 servings


  • 1 cup complete buttermilk pancake mix
  • 1 package (3.4 ounces) instant butterscotch pudding mix
  • 1/3 cup butter, melted
  • 1 large egg
  • 1/2 cup chopped pecans, toasted

Nutritional Facts

1 cookie: 85 calories, 5g fat (2g saturated fat), 17mg cholesterol, 178mg sodium, 9g carbohydrate (4g sugars, 0 fiber), 1g protein.


  1. In a large bowl, beat the pancake mix, dry pudding mix, butter and egg until blended. Stir in pecans.
  2. Roll into 1-1/2-in. balls. Place 2 in. apart on greased baking sheets. Flatten with the bottom of a glass. Bake at 350° for 8-10 minutes or until edges begin to brown. Remove to wire racks to cool. Yield: about 1-1/2 dozen.
Editor's Note: You may substitute biscuit/baking mix for the complete buttermilk pancake mix.
Originally published as Pecan Butterscotch Cookies in Simple & Delicious September/October 2009, p19

Reviews for Pecan Butterscotch Cookies

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Orbs User ID: 7287623 249292
Reviewed Jun. 10, 2016

"Delicious and so easy. I made these for my Mom so she could freeze them and have them on hand for company. I added instant Vanilla pudding as my grocery store didn't have Butterscotch; so added butterscotch chips. Thank you, Trisha, for sharing this recipe."

wkbking User ID: 1699734 113534
Reviewed Sep. 5, 2014

"I substituted coconut cream pudding mix for the butterscotch and added 1 cup of white chocolate chips. Amazing!!!"

germanycook User ID: 6411056 122142
Reviewed Feb. 6, 2014

"I have mixed feelings about these cookies - they were quick to put together and satisfied the initial craving, but weren't really drop-dead delicious and the next day they just tasted crumbly and like 'package mix'. Don't think I would make them again."

ksdelong User ID: 7134035 180952
Reviewed Sep. 16, 2013 Edited Sep. 17, 2013

"OMG! These cookies just melt in your mouth!! Please try them!! For the butter portion---you must go by the markings on the butter stick.... Do not use just a measuring cup....... That might be why some of the ladies here didn't have too much luck. But I made a double batch when I made these."

ShariLewis User ID: 6386813 210627
Reviewed Sep. 16, 2013

"I was excited to try these because I love butterscotch. Super easy to make the cookie dough - BUT, I was so disappointed with the end product. This recipe definitely needs something. It has a butterscotch taste, but I agree with the reviewer that said it was like having a mouthful of dry pancake mix. This recipe will be going in the trash."

anghinson User ID: 6905742 210626
Reviewed Oct. 8, 2012

"I followed the recipe just as it stated and while the cookies were soft and chewy, they had no flavor and a bad after taste. Definitely a fail and I won't be making these again."

ladycorpse2001 User ID: 988064 183307
Reviewed Sep. 18, 2012

"I truly wish I had read ALL of the reviews before I mixed a double batch of these cookies. I took one bite and felt like I had a mouthful of pancake mix. I'm truly glad I didn't waste my box of pumpkin spice instant pudding mix."

anitadee1 User ID: 5760549 143609
Reviewed Aug. 27, 2012

"I thought they were tasteless.No one else in family liked them either"

emit1961 User ID: 4614913 97724
Reviewed Jul. 24, 2012

"Although the photo of these cookies appears as if these are a crunchy buttery cookie mine were different, but very very good. I am camping and only have access to a countertop oven. I didn't have a small enough cookie sheet to bake as directed so I used a mini muffin pan. I also substitued low fat Bisquick mix and used mini chocolate chips instead of the pecans. I mixed the batter/dough the day before baking (kept it in the fridge) until ready to bake. I rolled into one inch balls and placed in the muffin tin. I baked at 350 for 13 minutes. The tops cracked beautifully and the texture was a muffin, not a cookie. But still awesome. i will be interested to find the Next time I make these (at home) with the cookie sheet if they are a buttery crispy cookie as the photo appears. For those that have made this cookie on the cookie sheets are they a crunchy cookie with a buttery crumb or a soft cake like cookie? Thanks!"

dmclouston User ID: 2048696 210625
Reviewed Jun. 15, 2012

"Like a lot of people said,the recipe is so easy.I didn't have butterscotch pudding so I used vanilla and chopped some toasted hazelnuts and also used some mini chocolate chips to equal 1/2 cup.It was great.I am going to try it next time with all the ingredients the way the recipe reads.Can't understand anyone who rated it poorly."

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