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A classic ice cream flavor, butter pecan is turned into a cookie.

Yield: 9 dozen 1½ inch cookies
Working Time: 25 minutes
This recipe contains: Tree Nuts, Eggs, Gluten, Dairy


3 cups [456g] unsifted all-purpose flour

½ teaspoon baking soda

1⅓ cups [301g] unsalted butter, softened

1 cup [200g] granulated sugar

1 teaspoon salt

1 teaspoon vanilla

1 large egg

¾ cup [75g] chopped pecans

2 cups [340g] Guittard Butterscotch Chips


Preheat oven to 375ºF. Line baking sheets with parchment.

Combine flour and soda in a small bowl. Set aside.

In a large mixing bowl cream butter, sugar, salt and vanilla on medium speed until light. Beat in egg until fluffy. Reduce speed to low, add flour one cup at a time, just until combined. Stir in pecans and butterscotch chips.

With a small scoop or 2 teaspoons, form small balls of dough less than one inch in diameter. Place on parchment lined baking sheets, allowing 2 inches between cookies. Flatten balls with the bottom of a glass to about ¼ inch in height. Bake for 8-10 minutes or until brown around edges but tops are still pale. Transfer to racks to cool. Store in airtight container.