Recipe: Espresso Butterscotch Pecan Chocolate-Dipped Cookies

Coffee-infused cookies? Yes, please! Whether you're headed to a holiday party or participating in a cookie exchange, these cookies will be the one everyone will be clamoring for that you might have to make a couple batches! At least make a dozen for yourself and leave some for Santa!

Recipe created and blog written by Ally's Gluten Free Kitchen

Gluten-Free Espresso Butterscotch Pecan Chocolate-Dipped Cookies are made with strongly-brewed Ferris coffee, Ferris pecans and butterscotch chips mixed into a delicious cookie and dipped in chocolate. These homemade cookies are a perfect Christmas cookie recipe to make on a baking day but they are also great year-round. The Ferris Coffee Winter Blend adds rich coffee flavor and the pecans make this sweet treat just a tiny bit salty. The mix of salty and sweet with the butterscotch chips and chocolate coating make this a delicious and unique cookie you will love this Christmas.

Pro Tip: Don't skip out on cooling these cookies in the freezer! It's an essential step that will keep them chewy and soft- we promise it's worth the wait!

This recipe is in collaboration with Ferris Coffee & Nut Company. Ferris Coffee is a local company that I have loved since high school and I am so excited to be working with them to share this delicious and fun cookie recipe with you!

These cookies use Ferris’s Winter Avenue Coffee Blend which is a medium roast made with beans from Nicaragua and Honduras. It is the perfect coffee blend for the holiday season because it has tasting notes of baking spices and hot chocolate!

This recipe also uses Ferris’s pecans. Ferris has a variety of coffee blends, nuts, chocolate covered treats and nut mixes available on their website and in stores.

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Equipment You'll Need

  • Measuring cups and spoons 
  • 1 Large mixing bowl
  • 1 Small bowl for melted chocolate
  • Hand mixer or stand mixer
  • Parchment paper
  • Baking sheet


ferris nuts cookie recipe espresso butterscotch pecans


Ally's Tips for delicious cookies

  1. Be sure to use softened, room temperature butter. This is best for creaming the butter and sugar together. If the butter is too cold, it’ll create clumps when you cream it with the sugar. When it’s soft and at room temperature, it becomes smooth and creamy.
  2. Use a strong-brewed coffee or espresso. This recipe calls for only 1/4 cup of coffee, so be sure to use a strongly brewed 1/4 cup so the flavor is rich enough to taste in every bite of the cookies.
  3. Chill the cookie dough before baking. This limits how much the dough spreads while baking avoiding too flat and thin of cookies.
  4. Allow the cookies to cool completely before dipping in chocolate. If you don’t they may fall apart and you’ll have a mess. Make sure they’re fully cooled before dipping!
  5. Let the chocolate on the outside cool and set before eating. Or don’t! It’s totally up to you!



  1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
  2. In a medium size bowl, add a stick of softened butter and cup of brown sugar.
  3. Use a hand mixer to cream the two together.
  4. Add the egg, vanilla and coffee and beat together.
  5. Add the flour, baking soda, and salt and mix the wet and dry ingredients together.
  6. Add the pecans and butterscotch chips.
  7. Use a cookie scoop or your hands to form the cookie dough into small balls and place on a baking sheet.
  8. Chill the cookie dough in the freezer for 5 minutes, then place the baking sheet in the oven and bake for 8-10 minutes.
  9. Allow the cookies to cool completely.
  10. Melt 1 cup of melting chocolate until it's creamy.
  11. Dip each cooled cookie halfway into the chocolate to partially coat the cookies.
  12. Allow the chocolate to cool and harden and enjoy!

Find more recipes and ideas at Ally's Gluten Free Kitchen where you'll find a mix of easy & quick meals for busy weeknights, simple and delicious sweet treats, and gluten-free breads and baked goods.


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