why make this recipe
Loaded Butterscotch Toffee Pecan Cookies are a delightful treat that brings together the rich flavors of butterscotch, crunchy pecans, and sweet toffee. These cookies are perfect for any occasion, whether it’s a family gathering, a party, or just a cozy night at home. The warm, sweet aroma that fills your kitchen while they bake is irresistible. Plus, they are simple to make, making them a great choice even for beginner bakers.
how to make Loaded Butterscotch Toffee Pecan Cookies
Ingredients:
- 2½ cups 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)
Directions:
- Cookie Dough: In a medium bowl, use a whisk to sift together the flour, baking powder, baking soda, and salt. Set it 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. This should take about 2 minutes.
- Add the eggs one at a time, beating well after each addition.
- Lower the mixer speed and gradually add the sifted dry ingredients to the creamed mixture. Make sure to stop and scrape the sides of the bowl periodically. After all the flour has been added, beat for 45 seconds to 1 minute to fully incorporate everything.
- By hand, use a large spatula to fold in the butterscotch chips, pecan pieces, and toffee bits until evenly distributed in the dough.
- Cover the dough and chill it in the refrigerator for at least 30 minutes to 1 hour.
- To Bake: Preheat your oven to 350°F and line two large cookie sheets with parchment paper.
- Use a 1½ tbsp ice cream scoop to divide the dough and place it onto the cookie sheet at least 2 inches apart.
- Bake for 12-15 minutes or until lightly golden. You may need to bake in batches.
- Cool the cookies on the pan for 5 minutes, then transfer them to a cooling rack to cool completely.
how to serve Loaded Butterscotch Toffee Pecan Cookies
Serve these cookies warm with a glass of milk or a cup of tea or coffee. They are great for sharing, so consider placing them on a platter for guests to enjoy during gatherings. You can also pair them with vanilla ice cream for a delicious dessert.
how to store Loaded Butterscotch Toffee Pecan Cookies
To store your cookies, keep them in an airtight container at room temperature. They will stay fresh for about a week. If you want to keep them for longer, you can freeze the cookies. Place them in a freezer-safe bag or container, and they will last up to 3 months in the freezer. Just let them thaw at room temperature before enjoying.
tips to make Loaded Butterscotch Toffee Pecan Cookies
- Make sure your butter is softened to room temperature for easier mixing.
- Chilling the dough is crucial as it helps the cookies maintain their shape and texture when baking.
- Don’t overmix the dough after adding the dry ingredients; mixing just until combined is best.
variation
For a different flavor twist, try adding chocolate chips or using walnuts instead of pecans. You could also experiment with different types of toffee bits, like chocolate-covered toffee for extra sweetness.
FAQs
- Can I use margarine instead of butter?
- Yes, you can use margarine, but the flavor and texture may differ slightly.
- Can I skip chilling the dough?
- While you can skip this step, chilling helps improve the flavor and the structure of the cookies.
- How do I know when the cookies are done?
- The cookies should be lightly golden around the edges. They will continue to cook on the baking sheet after being removed from the oven.
Loaded Butterscotch Toffee Pecan Cookies
Ingredients
Method
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set it aside.
- In a large bowl, use an electric mixer on medium-high speed to 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 mixer speed and gradually add the sifted dry ingredients to the creamed mixture, scraping the sides of the bowl periodically.
- Once all the flour is added, beat for 45 seconds to 1 minute to fully incorporate everything.
- By hand, use a large spatula to fold in the butterscotch chips, pecan pieces, and toffee bits until evenly distributed in the dough.
- Cover the dough and chill it in the refrigerator for at least 30 minutes to 1 hour.
- Preheat your oven to 350°F and line two large cookie sheets with parchment paper.
- Use a 1½ tbsp ice cream scoop to divide the dough and place it onto the cookie sheet at least 2 inches apart.
- Bake for 12-15 minutes or until lightly golden. You may need to bake in batches.
- Cool the cookies on the pan for 5 minutes, then transfer them to a cooling rack to cool completely.