Glazed Butter Pecan Cookies

Glazed Butter Pecan Cookies! These cookies have a super fun secret ingredient! Love it!

These Glazed Butter Pecan Cookies are a melty shortbread cookie with fun secret ingredient!

These little sweet treats might not look like much, but ohhhhhhh they arrrrrrrre.

They really are. I’ve included a kinda-sorta “secret ingredient” that makes these little meltaway cookies completely irresistible!

Butter Pecan is one of my all time favorite ice cream flavors. It’s creamy, sweet, buttery and just an all around classic. So when I decided to turn it into a cookie I knew I had to nail the flavor.

Beyond a super sweet glaze on top dotted with chopped pecans, the cookie itself is a real gem.

These Glazed Butter Pecan Cookies are a melty shortbread cookie with fun secret ingredient!

Here’s my sort of trick…butterscotch chips…

Butterscotch Chips!

Yes, I get that really isn’t a secret ingredient.  Just stay with me for a second.

You see I don’t love butterscotch chips. I don’t know why…it’s just such a strong flavor maybe when you bite into a whole chip? Ugh I don’t know, I just don’t love them. Please still love me. Let’s move on.

BUT I felt like I needed a little of that butterscotch flavor to help with the whole “butter” part of my Butter Pecan cookies.

So friends, I pulverized the chips. Yep, I killed them. Turned them to dust. Hasta la vista dudes.

Pulverized Butterscotch Chips used as a secret ingredient in cookies!

Just plop them in your blender and murder those little guys.

Geez, all the violence!

Anyway, mixing in the butterscotch chip dust into the cookie dough was like the best idea ever. You get the subtle flavor without the whole chip.

I tested these cookies out on a friend who is a fantastic baker and she couldn’t pin point the extra buttery-ness, which basically means I NAILED IT.

BUtter Pecan Shortbread cookies with a SECRET INGREDIENT!

Roll the dough into balls…

Butter Pecan Shortbread cookies

And bake them. Here’s how they will look…

These Glazed Butter Pecan Cookies are a melty shortbread cookie with fun secret ingredient!

Then make your simple glaze. Just chop up some pecans and mix them into a powdered sugar, vanilla and milk glaze…

A sweet butter pecan glaze for butter pecan cookies!

Spoon some glaze onto each cookie…

These Glazed Butter Pecan Cookies are a melty shortbread cookie with fun secret ingredient!

And let the glaze set up.

These Glazed Butter Pecan Cookies are a melty shortbread cookie with fun secret ingredient!

You guys are gonna love these!!

These Glazed Butter Pecan Cookies are a melty shortbread cookie with fun secret ingredient!

Simple, sweet, buttery and delicious!


Glazed Butter Pecan Cookies

  • Author: Cookies & Cups
  • Yield: 30 cookies 1x


  • 3/4 cups butterscotch chips
  • 3/4 cup butter, room temperature
  • 1/2 cup powdered sugar
  • 1/4 teaspoon kosher salt
  • 1 3/4 cups all purpose flour


  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 3 tablespoons milk
  • 1/2 cup finely chopped pecans


  1. Preheat oven to 325F°. Line a baking sheet with parchment paper and set aside.
  2. Place the butterscotch chips in a blender and pulverize them into they are a coarse dust. Set them aside.
  3. In the bowl of your stand mixer fitted with the paddle attachment beat the butter, powdered sugar and salt together until smooth, 1-2 minutes. Add in the blended butterscotch chips and mix until incorporated.
  4. Turn the mixer to low and add in the flour until combined. The mixture will be dry.
  5. Scoop 1 tablespoon of the dough out and roll it into a ball. Place on the prepared baking sheet. Repeat with all the dough, spacing the balls about 1 1/2 inches apart.
  6. Bake the cookies for 17-20 minutes until lightly golden at the edges.
  7. Remove from the oven and transfer them to a wire rack to cool.


  1. Mix the powdered sugar, vanilla and milk together with a whisk.
  2. Add in the pecans. Top each cookie with about 1 tablespoon of the glaze.
  3. Allow the glaze to set up before serving.


You can glaze the cookies warm or cool. I like to glaze them when they are completely cooled because the glaze won’t melt off as much. If you glaze them warm you will have a much thinner glaze on the cookie.


16 Responses

  1. Lisa

    I’ll have to try the pulverizing. I made oatmeal scotchies a few years back because I remembered liking them when I was little and I absolutely hated the butterscotch chips. Either my palate is more refined than my 8 year old self or they changed them in the decades between then and now.

  2. Maureen

    Can’t wait to try these. The idea to pulverize those butterscotch chips is brilliant! I also don’t love biting into those big, old chips. I’ll be making these soon!

  3. Mrs. Lucky

    My favorite ice cream is Butter Pecan – always has been. As one of the older team members of an office the younger girls said “Butter Pecan is an old people ice cream”. What the heck! I wonder if these would be considered “Old people cookies”? These look oh so delish!


    LOL I love your wittyness. I too do not like eating the chips by themself. too strong. They really taste good in that marshmallow square…not sure of the name but a person can eat more than 1 piece for sure.

  5. Pat

    OMG…. I couldn’t resist any longer, because, butter pecan ice cream is absolutely my favorite. I was a little hesitant as the recipe does not call for eggs, but, I took the leap and whipped up the cookies on yesterday. I followed the recipe to the letter, and let me tell you, they are amazing. Thank you for sharing with your followers….

  6. I made these and they are delicious! I have a love/hate thing with butterscotch chips; like I’ll be craving them and think they’re the best thing ever and just eat them until I never want to see another butterscotch anything again. These are nice and small, and the recipe doesn’t make too many, so hopefully I will avoid that tragedy.

    I will say (not to be one of those idiots who makes a million substitutions and then complains that the recipe was bad) that I only had a cup of all-purpose flour left, and given the choice of whole wheat and cake flour, I went with the cake flour. I think it was the right choice, because although the cookie spread a bit more than the little morsels pictured, it was still tender and melt-in-your-mouth yummy. And in case anyone’s wondering, you can also pulverize the chips in a food processor. What a great recipe to have on hand when you’re tired of chocolate chip, or missing some eggs, or just want some cookies relatively quickly.

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