Loaded Butterscotch Toffee Pecan Cookies
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 Loaded Butterscotch Toffee Pecan Cookies: (Scroll down for full printable recipe.)
- Dry Ingredients – Use a whisk to sift together the flour, baking powder, baking soda and salt. .
- Butter and Sugar – Using an electric mixer cream together the softened butter, light brown sugar, granulated sugar and vanilla extract. until fluffy and light beige in color.
- Eggs – Add the eggs one at a time beating well after each addition.
- Combine – Lower the speed of the mixer and gradually add the dry ingredients to the creamed mixture. After all of the flour mixture has been added beat for 1 minute.
- Mix-ins – By hand fold in the butterscotch chips, pecan pieces and bits-o-brickle until evenly distributed in the dough. Cover and chill for 30 minutes to 1 hour.
- Bake – Preheat the oven to 350°F and line 2 cookie sheets with parchment paper.
- Use a 1 1/2 tablespoon ice cream scoop to divide the dough. Place on mounds on prepared sheet pans at least 2-inches apart.
- Bake per the recipe for 12-15 minutes or until lightly golden.
- Cool on the pan for 5 minutes then remove to a cooling rack to cool completely.
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 Loaded Butterscotch Toffee Pecan Cookies at room temperature in an airtight container 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.
- Fruit Pizza Sugar Cookie Pizzas can be topped with your favorite fruit.
- 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.
- Chewy Molasses Cookies are a fall must-make.
- 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
Ingredients
- 2½ cup all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup butter softened [2 sticks]
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 2 tsp 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)
Instructions
- Cookie Dough: In a medium bowl, use a whisk to sift together the flour, baking powder, baking soda and salt. Set aside.
- Using an electric mixer on medium-high speed 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.
- Lower the speed of the mixer and gradually add the sifted 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 45 seconds to 1 minute to fully incorporate.
- By hand using a large spatula fold in the butterscotch chips, pecan pieces and bits-o-brickle until evenly distributed in the dough.
- Cover and chill for at least 30 minutes to 1 hour.
- To Bake: Preheat the oven to 350°F and line 2 large cookie sheets with parchment paper.
- Use a 1 1/2 Tbsp ice cream scoop to divide the dough. Place onto the cookie sheet at least 2-inches apart.
- Bake for 12-15 minutes or until lightly golden. Bake in batches, if needed.
- Cool on the pan for 5 minutes then remove to a cooling rack to cool completely.
Notes
- 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.
Great cookies, but recipe made a little more than I needed. Next time I will either half the recipe or make bigger cookies.
These cookies are outrageously good! Toast your pecans before putting in the cookie dough. Guests go bananas over them!
Will these cookies freeze very well? Want to make several batches but will need to freeze some.
You can freeze these cookies after cooling, sure. They’ll keep for up to 1 month. My preference is to freeze the dough and bake them fresh.
Delicious cookies. Made without the nuts. These cookies are chewy, full of flavor, and very sweet.
Thank you!
Should I use salted or unsalted butter?
You can use either or the recipe would specify.
Welp I ended up using unsalted and they came out great! I do love salt, so next time I might try the salted butter. Thx for the recipe!
These cookies are so good… I used bits of brickle and they are perfect. Better right out of the oven. please try this recipe and pass it on… thank you Melissa
Thanks so much!
These are awesome, made them for Christmas
Thank you so much!
Do you have the nutritional information posted somewhere? I have to log all my food intake.
Please use on of the 1000’s of free online recipe calculators like this one on My Fitness Pal for this, or any recipe.
These were really good and really sweet. I liked the crunch from the toffee bits. Next time I make these I’m going to cut back on the sugar by 1/4 cup. I cook for the crew on a boat so thumbs up from my crew!
Thank you!
I have never really liked nuts in cookies or brownies or anything really but I thought this recipe looked good so I gave it a try…I did make the pecans pieces a little smaller which I think helped…I am really liking these cookies…I will definitely make this recipe again!
I made these treats for my family as a yummy July 4th sweet. They all loved them. They turned out perfectly. I will definitely be adding these to my regular cookie rotation!
Thanks so much!
I have never hear of these Bits o Brickle toffee bits. Can you find these anywhere and where in the store would they be found?
Yes, you can purchase them on the baking aisle of most any grocery store, including Walmart and Target.
I made these as written a couple of days ago and they are fantTammyastic. Delicious and texture is perfect. i highly recommend.
Thanks so much!
OMGosh! These cookies were Great! Made them for Christmas.
Thanks so much!
The best cookies ever! My family, friends and co-workers love them!
Thanks Marcia, I’m delighted you love these!
I am surely gonna try this on weekend!!! I can’t live without cookies !!! Thanks Melissa for delicious BUTTERSCOTCH TOFFEE PECAN COOKIES!!!!
It’s my pleasure, enjoy.
I will make recipe real soon.
My favorite! I made it yesterday. Its taste was awesome. Thanks Melissa for sharing.
I’m so happy you loved this one, it’s my pleasure!
Hi Melissa
You have a large amount of pecans in this recipe, I can’t have nuts, If left out will it affect the recipe.
It would change the texture for sure. If you enjoy coconut, you could replace with that. The recipe would still work without the nuts but, would just be less “loaded.”
I just love Cookies. So I am surely going to try this recipe. Thanks a lot for sharing.