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!
One of my favorite things about the holidays are all the holiday flavored candies that start popping up on the store shelves (Hi, pumpkin spice everything! Love you!). 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, which goes 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!
Here’s how you make them:
Butterscotch Pecan Dark Chocolate Chip Cookies
Butterscotch Pecan Dark Chocolate Chip CookiesIngredients
- 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!)
Directions
Preheat oven to 325ºF.
Mix 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 and mix well.
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. Drop by tablespoonfuls onto un-greased baking sheet. 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. Let cool completely and enjoy!
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.
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Happy baking!
xo, Liz
