Description
Delight in these rich and buttery Butter Pecan Toffee Cookies, featuring a perfect blend of toasted pecans, sweet butterscotch chips, and crunchy toffee pieces baked to a soft-centered finish. These cookies balance buttery sweetness with a touch of butternut flavor, making them a decadent treat perfect for holidays or everyday indulgence.
Ingredients
Scale
Wet Ingredients
- 1 cup butter, softened
- 3/4 cup sugar
- 3/4 cup light brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon butternut flavor (optional)
- 1/2 cup boiling water (with baking soda and salt dissolved)
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 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 Oven: Preheat your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper or a Silpat mat to prevent sticking and allow 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 creates a tender texture in the cookies.
- Add Eggs and Flavors: Incorporate the eggs one at a time, beating well after each addition to ensure they’re fully integrated. Then mix in the vanilla extract and, if using, the butternut flavor for added warmth and depth.
- Dissolve Baking Soda and Salt: Dissolve the baking soda and salt in the boiling water, which helps activate the leavening and contributes to the cookies’ soft texture, then beat this liquid mixture into the butter mixture.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and baking powder. Gradually add these dry ingredients to the wet mixture, folding gently until just combined to avoid overmixing and tough cookies.
- Fold in Add-ins: Carefully fold in the butterscotch chips, toffee pieces, and toasted chopped pecans, distributing the sweet and crunchy elements evenly through the dough.
- Drop Dough: Using a teaspoon, drop small mounds of dough onto the prepared baking sheet, spacing them approximately 2 inches apart to allow for spreading.
- Bake Cookies: Bake the cookies for 8 to 10 minutes until the edges are set while the centers remain slightly soft, achieving a perfect chewy texture.
- Cool Cookies: Let the cookies cool on the baking sheet for 10 minutes to firm up before transferring them to a wire rack to cool completely, preserving their shape and texture.
Notes
- For extra flavor depth, toast your pecans lightly in a dry skillet before chopping.
- If butternut flavor is unavailable, substitute with additional vanilla extract or a touch of maple syrup.
- Do not overbake; the cookies should look soft in the center when removing from the oven.
- Store cookies in an airtight container at room temperature for up to one week.
- Freezing cookie dough balls before baking can help control spread and make baking easier.
