These rich and buttery Loaded Butterscotch Toffee Pecan Cookies are filled with toffee chips, butterscotch chips and toasted pecans. Pack them up and take them to a summer picnic, birthday's or serve them as part of your holiday cookie swap sweets.
Easy Loaded Butterscotch Toffee Pecan Cookies Recipe
Making cookies from scratch isn't difficult, in fact, this recipe begins with ingredients considered to be pantry staples. I think, combining sugar, butter, flour and eggs really shouldn't intimidate anyone no matter your baking level of baking prowess. This cookie dough is a cinch to make and it freezes like a dream, so it can be made in advance and chilled or frozen and you'll have dough ready to bake when you're in the mood for a handheld treat.
How to Make the Best Loaded Butterscotch Toffee Pecan Cookies Recipe
In my kitchen, ice cream scoops are imperative for cookie making as they separate the dough evenly and help keep cookies more uniform in size. If you want to add them to your kitchen tools choose a high quality well made metal scoop and you'll be able to use it over and over again.
- Ingredients you'll need to make homemade Loaded Butterscotch Toffee Pecan Cookies from scratch: All purpose flour, baking powder, baking soda, salt, light brown sugar, granulated sugar, butter, butterscotch baking chips, English toffee bits with or without chocolate, chopped pecans, two large eggs and vanilla extract.
- Kitchen gadgets you'll need: 2 large baking pans, parchment paper, a mixer, large mixing bowls, measuring cups and spoons. an ice cream scoop or cookie scoop, a cooling rack and a spatula to transfer warm cookies to the cooling rack.
- While I most often use plain toffee bits otherwise known as bits-o-brickle for these cookies, they're quite delicious using chocolate covered toffee bits, too. Either way, you can't go wrong.
- You could swap out walnuts in place of the pecans, if that's your preference.
- You can use salted or unsalted butter in the cookie dough for this recipe.
- Store baked butterscotch pecan cookies at room temperature tightly sealed for up to 5 days. You can also freeze them for up to one month.
- The prepared cookie dough will freeze for up to 2 months. Thaw in the refrigerator and bake a batch of fresh cookies anytime you want.
More Southern Style Cookies Recipes to Make
There's no wrong time of the year to bake cookies. They're perfection for picnics, the holidays, potluck parties, tea parties and just plain snacking. Do you love cookies, too? You may like to try these cookie recipes, too:
- Reese's Peanut Butter Chocolate Chip Cookies are a fun snack for game days and fall holidays.
- Dark Chocolate Mint Brownie Cookies can be made with mint chips or Andes pieces.
- Classic Soft Peanut Butter Cookies with that criss cross design just like Mom used to make.
- Butter Pecan Cookies never last long in our cookie jar.
- Glazed Lemon Cookies melt in your mouth.
- Sweet and salty Caramel Pretzel Chocolate Chip Cookies from Life in the Lofthouse.
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Helpful Kitchen Items:
Loaded Butterscotch Toffee Pecan Cookies
- 2½ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter softened [2 sticks]
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 2 teaspoon pure vanilla extract
- 2 large eggs
- 1 10 oz package butterscotch baking chips
- 2 cups roughly chopped pecan pieces
- ⅔ cup English toffee bits (plain or chocolate covered)
- Sift together the flour, baking powder, baking soda and salt. Set aside.
- Using an electric mixer, cream together the softened butter, light brown sugar, granulated sugar and vanilla extract. until fluffy and light beige in color. About 2 minutes.
- Add the eggs one at a time beating well after each addition.
- Gradually add the dry ingredients to the creamed mixture. Stop and scrape the sides of the bowl periodically. After all of the flour has been added beat for 1 minute.
- By hand, mix-in the butterscotch chips, pecan pieces and bits-o-brickle until evenly distributed in the dough.
- Cover and chill for at least 1 hour or overnight.
- To prepare: Preheat the oven to 350°F and line 2 cookie sheets with parchment paper.
- Use a 2 oz ice cream scoop to divide the dough. Place onto the cookie sheet at least 2-inches apart.
- Bake in batches for 12-15 minutes or until lightly golden. [Keep the dough chilled between batches.]
- Cool on the pan for 5 minutes then remove to a cooling rack to cool completely.
- While I most often use plain toffee bits, or bits-o-brickle, for these cookies, they're quite delicious using chocolate covered toffee bits, too. Either way, you can't go wrong.
- You can make these cookies any size you like. Adjust the baking time as needed, for larger cookies increase the time and for smaller cookies, decrease the baking time.