There is a cookie store near me (which I love!) called Hot Cookie. Each month they feature a “Cookie of the Month” and my favorite is August’s. Unfortunately after August, they’re gone and I really didn’t want to wait 11 months to enjoy them again.
These are my version of Hot Cookie’s “Morning Sex” cookies. They’re not the same, but they’re very good…and they’ll have to tide me over until next August
Ingredients
Cookies
- ¾ cup pecan halves
- 2 1/4 c flour
- 1 t baking soda
- 1 t salt
- 1 cup butter, brought to room temperature
- ¾ cup sugar
- ¾ cup dark brown sugar
- 2 large eggs, brought to room temperature
- 1 T vanilla
- 1 cup butterscotch chips
- 2/3 cup Heath® bar chips
Maple Glaze
- 4 T butter, brought to room temperature
- ½ cup powdered sugar
- 3 T maple syrup
- 1-2 t milk (as needed)
Directions
We’ll start with the pecans, which we’re going to toast.
Heat the oven to 350. While it’s warming up, spread the pecan halves onto a cookie sheet. Once the oven is ready, put the sheet in there and bake the pecans for about 8-10 minutes, or until they’ve darkened a little and your kitchen smells amazing.
Note – about halfway through (figure 4 minutes), get a spatula and flip them. Another note – watch them!! They can go from toasted to burnt very quickly. Example one:
Once they’re done, take the sheet out of the oven and let the pecans cool. As they’re cooling you can start making your dough, which is super simple.
Ready?
Throw all your ingredients except the chips (that’s flour, baking soda, salt, butter, sugar, brown sugar, eggs and vanilla) into a bowl. Mix until well combined.
Get your butterscotch and Heath bar chips and stir them into the dough until they’re well distributed.
Line your baking sheets with parchment paper and place ping pong ball-sized balls of dough onto the sheet, 6 to a sheet. Lightly press on each with the palm of your hand, so that they flatten out a bit
Get your toasted pecans (it’s ok if they’re not totally cool yet), roughly break them up – just a little – and put a few pecan chips on top of each ball of dough.
Bake at 350 for about 8 minutes, or until they are nice and golden brown.
Take the sheets out of the oven, let the cookies rest on the sheets for a minute or two, then transfer them to a wire rack to cool completely.
Once the cookies are completely cooled it’s onto the glaze, which is also super simple.
Basically, just put all three ingredients (without the milk) into a small bowl and whisk until they’re combined. If your butter isn’t very soft, you can also just put it in the microwave for a bit to soften/melt it before you add the sugar and maple. If you find your mixture is too thick to drizzle, slowly add in milk until it gets to a consistency you want.
Spread your cookies onto a sheet of wax or parchment paper and drizzle the maple glaze over them. And don’t be stingy – make sure to use all the glaze!
(FYI, I’m not sure you can see it in the photos, but my butter separated a bit because my temperatures were off. Less visually attractive…but still incredibly, fantastically tasty.)
Makes about 5 dozen amazing, delicious Maple Pecan Butterscotch Chip (“Morning Sex”) cookies!
