Description
Delightfully rich and buttery Butter Pecan Toffee Cookies featuring a perfect blend of butterscotch chips, crunchy toffee pieces, and toasted pecans. These cookies are soft in the center with slightly crisp edges, making them a perfect treat for any occasion.
Ingredients
Scale
Wet Ingredients
- 1 cup (227g) Butter, softened
- 1 cup (200g) Sugar
- 1 cup (220g) Light brown sugar
- 2 large Eggs, room temperature
- 1 teaspoon Vanilla extract
- 1/2 teaspoon Butternut flavor (optional)
- 1/2 cup (120ml) Boiling water
Dry Ingredients
- 3 cups (375g) All-purpose flour
- 1 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 the oven to 350°F (175°C). Line a baking sheet with parchment paper or a Silpat mat to prevent sticking and facilitate easy cleanup.
- 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 helps create a tender cookie texture.
- Add Eggs and Flavors: Incorporate the eggs one at a time, beating well after each addition to ensure even distribution. Stir in the vanilla extract and optional butternut flavor to enhance the cookie’s richness.
- Dissolve Leavening Agents: Dissolve the baking soda and salt in boiling water, then beat this mixture into the butter mixture. This helps activate the baking soda for proper leavening.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and baking powder. Gradually add the dry ingredients to the wet mixture, stirring just until combined to avoid overmixing and tough cookies.
- Fold in Add-ins: Gently fold in the butterscotch chips, toffee pieces, and toasted pecans, distributing them evenly throughout the dough.
- Shape Cookies: Drop the dough by teaspoonfuls onto the prepared baking sheet, spacing each about 2 inches apart to allow for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 8-10 minutes, or until the cookie edges are set but the centers remain slightly soft for a chewy texture.
- Cool Cookies: Let the cookies cool on the baking sheet for 10 minutes to firm up, then transfer them to a wire rack to cool completely before serving.
Notes
- Optional butternut flavor can be omitted if unavailable; vanilla extract provides sufficient flavor.
- For best texture, do not overmix the dough once flour is added.
- To toast pecans, spread them on a baking sheet and bake at 350°F for 5-7 minutes or until fragrant.
- Store cookies in an airtight container at room temperature for up to one week.
- Freezing the dough for 30 minutes before baking can help control spreading.
