These chewy drop cookies bring together the rich, buttery flavors of toasted pecans, sweet butterscotch chips, and crunchy toffee pieces. With their soft centers and crisp edges, they are perfect for anyone who loves the taste of butter pecan ice cream.

Why You’ll Love This Recipe

Irresistible Flavor Combination – The blend of butter, pecans, toffee, and butterscotch creates a deeply rich and sweet cookie.
Chewy and Crunchy Texture – These cookies are soft in the center with crispy, caramelized edges.
Easy to Make – Simple ingredients and easy steps make this a stress-free recipe.
Perfect for Any Occasion – Great for holidays, bake sales, or just an everyday treat.
Deliciously Aromatic – The toasted pecans and buttery vanilla scent make your kitchen smell amazing.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Butter, softened
Sugar
Light brown sugar
Eggs, room temperature
Vanilla extract
Butternut flavor (optional)
All-purpose flour
Baking soda
Baking powder
Salt
Boiling water
Butterscotch chips
Toffee pieces
Pecans, toasted and coarsely chopped

Directions

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a Silpat mat.
In a large mixing bowl, cream the butter, sugar, and brown sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla and optional butternut flavor.
Dissolve the baking soda and salt in the boiling water, then beat it into the butter mixture.
In a separate bowl, combine the flour and baking powder. Gradually stir the dry ingredients into the wet mixture until just combined.
Fold in the butterscotch chips, toffee pieces, and toasted pecans.
Drop the dough by teaspoonfuls onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 8-10 minutes, or until the edges are set but the centers remain slightly soft.
Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Servings: 48 cookies
Calories per cookie: 153 kcal

Variations

Chocolate Lover’s Twist – Swap the butterscotch chips for chocolate chips for a richer flavor.
Nut-Free Option – Skip the pecans and add extra toffee pieces or oats for texture.
Salted Caramel Version – Drizzle the cooled cookies with caramel sauce and a pinch of sea salt.
Gluten-Free Adaptation – Use a gluten-free flour blend in place of all-purpose flour.
Extra Crunchy Cookies – Add an additional ½ cup of toffee pieces for extra crunch.

Storage/Reheating

Room Temperature: Store cookies in an airtight container for up to 5 days.
Freezer: Freeze baked cookies in a ziplock bag for up to 3 months. Thaw at room temperature before serving.
Reheating: Warm cookies in the microwave for 5-10 seconds to make them soft and gooey again.

FAQs

How do I toast pecans for this recipe?

Spread the pecans on a baking sheet and bake at 350°F (175°C) for about 5-7 minutes, stirring once, until fragrant.

Can I use dark brown sugar instead of light brown sugar?

Yes, but it will result in a deeper, more molasses-like flavor.

What does butternut flavor add to the cookies?

It enhances the buttery, nutty taste, making the cookies taste even more like butter pecan ice cream.

Can I substitute the butterscotch chips?

Absolutely! White chocolate, dark chocolate, or caramel chips are great alternatives.

Why do I need to dissolve the baking soda in boiling water?

This step ensures even distribution of the leavening agent, giving the cookies a perfect texture.

Can I make the dough ahead of time?

Yes! Chill the dough for up to 48 hours before baking. This enhances the flavors.

Why are my cookies spreading too much?

Make sure your butter isn’t too soft, and refrigerate the dough for 30 minutes before baking.

How can I make these cookies softer?

Reduce the baking time by 1-2 minutes and store them in an airtight container with a slice of bread.

Can I add cinnamon to these cookies?

Yes! Adding ½ teaspoon of cinnamon can enhance the warm, cozy flavor.

Can I use margarine instead of butter?

Butter is best for flavor, but margarine can be used. The texture may be slightly different.

Conclusion

Butter Pecan Toffee Cookies are a delightful mix of chewy, crunchy, and buttery goodness. They are easy to make and packed with the irresistible flavors of toasted pecans, sweet toffee, and butterscotch. Whether you're baking for a holiday gathering, a special occasion, or just a personal treat, these cookies are sure to be a hit. Enjoy them warm with a glass of milk or a cup of coffee!

Butter Pecan Toffee Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Emmily
Total Time: 20 minutes
Yield: 48 cookies
Diet: Vegetarian

Print Recipe

Description

Indulge in the delightful combination of buttery, chewy textures and rich, sweet flavors with these Butter Pecan Toffee Cookies. Made with toasted pecans, toffee pieces, and butterscotch chips, this easy recipe brings a taste reminiscent of butter pecan ice cream. With a chewy center and crisp edges, these cookies are perfect for any occasion, offering a blend of soft and crunchy textures. Whether it's a holiday treat or a quick snack, these cookies are sure to satisfy your sweet tooth.

Instructions

Instructions:

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a Silpat mat.
In a large mixing bowl, cream the butter, sugar, and brown sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla and optional butternut flavor.
Dissolve the baking soda and salt in the boiling water, then beat it into the butter mixture.
In a separate bowl, combine the flour and baking powder. Gradually stir the dry ingredients into the wet mixture until just combined.
Fold in the butterscotch chips, toffee pieces, and toasted pecans.
Drop the dough by teaspoonfuls onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 8-10 minutes, or until the edges are set but the centers remain slightly soft.
Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.