NEXT RECIPE >

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

Pecan Butterscotch Cookies Recipe

Read Reviews
3 27 20
Publisher Photo
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

Ingredients

  • 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

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

Directions

  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

AVERAGE RATING
(20)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (3)
3 Star
 (1)
2 Star
 (1)
1 Star
 (7)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Orbs
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."

MY REVIEW
wkbking
Reviewed Sep. 5, 2014

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

MY REVIEW
germanycook
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."

MY REVIEW
ksdelong
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."

MY REVIEW
ShariLewis
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."

MY REVIEW
anghinson
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."

MY REVIEW
ladycorpse2001
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."

MY REVIEW
anitadee1
Reviewed Aug. 27, 2012

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

MY REVIEW
emit1961
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!"

MY REVIEW
dmclouston
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."

Loading Image