Description
Delightfully rich and buttery Butter Pecan Toffee Cookies loaded with butterscotch chips, toffee pieces, and toasted pecans. These cookies are soft in the center with slightly crisp edges, offering a perfect balance of sweet and nutty flavors ideal for any occasion or holiday treat.
Ingredients
Scale
Wet Ingredients
- 1 cup Butter, softened
- 1 cup Sugar
- 1 cup Light brown sugar
- 2 Eggs, room temperature
- 1 teaspoon Vanilla extract
- 1/2 teaspoon Butternut flavor (optional)
- 1/3 cup Boiling water
Dry Ingredients
- 3 cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 1/2 teaspoon Salt
Add-ins
- 1 cup Butterscotch chips
- 1 cup Toffee pieces
- 1 cup Pecans, toasted and coarsely chopped
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a Silpat mat to prevent sticking and ensure even baking.
- Cream butter and sugars: In a large mixing bowl, cream together the softened butter, sugar, and light brown sugar until the mixture is light and fluffy, which usually takes about 3-5 minutes with an electric mixer.
- Add eggs and flavorings: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then mix in the vanilla extract and optional butternut flavor for added depth.
- Incorporate baking soda mixture: Dissolve the baking soda and salt in the boiling water, then slowly beat this mixture into the butter and sugar batter to activate the leavening agents.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour and baking powder. Gradually mix these dry ingredients into the wet mixture until just combined to avoid overmixing the dough.
- Fold in add-ins: Gently fold in the butterscotch chips, toffee pieces, and toasted pecans, ensuring an even distribution throughout the dough.
- Prepare dough for baking: Drop the cookie dough by teaspoonfuls onto the prepared baking sheet, spacing each about 2 inches apart to allow room for spreading.
- Bake the cookies: Bake in the preheated oven for 8-10 minutes or until the edges are set but the centers remain slightly soft, which results in a chewy texture.
- Cool: Allow the cookies to cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely, preventing breakage.
Notes
- You can substitute the butternut flavor with additional vanilla extract if desired.
- Toasting the pecans enhances their flavor and crunch; toast them in a dry skillet over medium heat for 3-5 minutes.
- Store cookies in an airtight container to maintain freshness for up to one week.
- For softer cookies, do not overbake beyond 10 minutes.
- Double-check the spacing on the baking sheet to prevent cookies from merging during baking.
