Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped pecans
- 1 cup semisweet chocolate chips
- 1 cup butterscotch chips
- 1/2 cup chopped pecans, for topping
Instructions:
- Preheat Oven: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Combine Wet Ingredients: In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in 1 cup of chopped pecans.
- Scoop and Bake: Drop by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until golden brown. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Melt Chocolate and Butterscotch: In a microwave-safe bowl, melt the semisweet chocolate chips and butterscotch chips in 30-second intervals, stirring after each interval, until smooth.
- Dip and Top: Dip the cooled cookies into the melted chocolate mixture, allowing excess to drip off. Top with the remaining 1/2 cup chopped pecans.
- Set: Place the dipped cookies back on the parchment paper to set. Once set, store in an airtight container at room temperature.
Enjoy these delicious and decadent treats!