Butterscotch and pecans make a perfect pair in these personal-sized skillet cookies.
- 1 cup unsalted butter, softened
- 1 ½ cups firmly packed light brown sugar
- 1 cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons kosher salt
- 1 (11-ounce) package butterscotch morsels
- 1 cup chopped pecans
- Vanilla ice cream
- Preheat oven to 375°.
- In a large bowl, beat butter and sugars with a mixer at high speed until fluffy, 3 to 4 minutes, stopping occasionally to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla
- In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low, gradually add flour mixture to butter mixture, beating just until combined. Stir in butterscotch and pecans. Divide dough among 12 (4 ½-inch) cast-iron skillets.
- Bake until lightly browned, about 30 minutes. Let cool for 10 minutes. Serve with ice cream, if desired.
Tip: Walnuts or peanuts can be used instead of pecans, and chocolate or peanut butter morsels can be swapped for butterscotch. Mix and match to find your favorite flavor combinations.
Find more fall recipes for your favorite skillet in our newest issue of Southern Cast Iron.