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Loaded Butterscotch Toffee Pecan Cookies

Delightful cookies combining butterscotch, pecans, and toffee, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2.5 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
Wet Ingredients
  • 1 cup butter (softened) (2 sticks)
  • 1 cup packed light brown sugar
  • 0.5 cup granulated sugar
  • 2 tsp pure vanilla extract
  • 2 large eggs
Mix-Ins
  • 1 10 oz package butterscotch baking chips
  • 2 cups roughly chopped pecan pieces
  • 0.67 cup English toffee bits (plain or chocolate covered)

Method
 

Cookie Dough
  1. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set it aside.
  2. 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.
  3. Add the eggs one at a time, beating well after each addition.
  4. Lower the mixer speed and gradually add the sifted dry ingredients to the creamed mixture, scraping the sides of the bowl periodically.
  5. Once all the flour is added, beat for 45 seconds to 1 minute to fully incorporate everything.
  6. By hand, use a large spatula to fold in the butterscotch chips, pecan pieces, and toffee bits until evenly distributed in the dough.
  7. Cover the dough and chill it in the refrigerator for at least 30 minutes to 1 hour.
To Bake
  1. Preheat your oven to 350°F and line two large cookie sheets with parchment paper.
  2. Use a 1½ tbsp ice cream scoop to divide the dough and place it onto the cookie sheet at least 2 inches apart.
  3. Bake for 12-15 minutes or until lightly golden. You may need to bake in batches.
  4. Cool the cookies on the pan for 5 minutes, then transfer them to a cooling rack to cool completely.

Notes

Serve warm with milk or coffee and pair with vanilla ice cream. Store in an airtight container at room temperature for up to a week. For longer storage, freeze for up to 3 months.