There’s something so comforting about a warm cookie filled with melty butterscotch and crunchy pecans.
The first time I made these Butterscotch Toffee Pecan Cookies, I wasn’t prepared for how quickly they’d disappear from the cooling rack.
Why I Love This Recipe
Packed with sweet, buttery, nutty flavor in every bite.
Perfectly chewy with golden crisp edges.
Loaded with butterscotch, pecans, and toffee—triple the fun!
Great for holiday cookie trays or casual weekend baking.
Make-ahead friendly with chilling time for extra flavor.
What You’ll Need (Ingredient Highlights)
All-purpose flour – The base for structure and softness.
Baking powder & baking soda – To lift and balance texture.
Salt – Just enough to balance the sweetness.
Butter – Softened for the creamiest dough.
Brown + granulated sugar – A perfect sweet duo for rich flavor and chew.
Eggs & vanilla – Classic cookie essentials.
Butterscotch chips – Sweet and creamy flavor pockets.
Pecan pieces – Toasty crunch throughout.
English toffee bits – Buttery little bursts that melt into golden perfection.
Pro Tips Before You Start
Chill the dough! It helps the flavors meld and prevents spreading.
Use a cookie scoop for uniform size and even baking.
Don’t skip parchment paper—cookies will lift easily and brown evenly.
Toast the pecans briefly before mixing for deeper nutty flavor.
Let them cool fully for the best chewy texture and caramel flavor payoff.
How to Make Butterscotch Toffee Pecan Cookies
Step 1. Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Step 2. Cream Butter and Sugars
In a large mixing bowl, beat softened butter with brown sugar, granulated sugar, and vanilla on medium-high speed until light and fluffy—about 2 minutes.
Step 3. Add Eggs
Beat in eggs one at a time, mixing well after each addition until smooth.
Step 4. Combine the Wet and Dry
Reduce mixer speed to low.
Gradually add the dry ingredients, stopping to scrape the bowl.
Once all flour is added, mix for 45 seconds to 1 minute until fully incorporated.
Step 5. Fold in the Mix-Ins
Using a spatula, gently fold in butterscotch chips, chopped pecans, and toffee bits until evenly mixed.
Step 6. Chill the Dough
Cover and chill the dough for at least 30 minutes to 1 hour for best results.
Step 7. Preheat and Prep
Preheat oven to 350°F (177°C).
Line baking sheets with parchment paper.
Step 8. Scoop and Arrange
Use a 1½ Tbsp scoop to portion the dough.
Place onto baking sheets about 2 inches apart.
Step 9. Bake
Bake for 12–15 minutes or until the edges are lightly golden.
Bake in batches if needed.
Step 10. Cool and Enjoy
Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
What to Serve It With
A hot cup of coffee or a chai latte
Cold milk or vanilla almond milk
Crumbled over vanilla ice cream
With whipped cream and caramel drizzle for an over-the-top dessert
Variations / Substitutions
Swap pecans for walnuts or almonds.
Try white chocolate chips or dark chocolate instead of butterscotch.
Add a sprinkle of sea salt on top before baking for sweet-salty contrast.
Use chocolate-covered toffee bits for an extra decadent twist.
Add shredded coconut for a tropical vibe.
Storage & Leftovers
Room temp: Store in an airtight container for up to 5 days.
Freezer: Freeze baked cookies or unbaked dough balls for up to 2 months.
To bake from frozen: add 1–2 extra minutes to baking time.
FAQs
Do I have to chill the dough?
Yes, chilling helps the flavors develop and keeps cookies from spreading too much.
Can I make these without toffee bits?
Absolutely. You can omit them or replace with mini chocolate chips or caramel bits.
Can I freeze the dough?
Yes, portion and freeze the dough balls for easy cookies anytime.
Are these overly sweet?
They’re rich, but the salt and pecans balance the sweetness beautifully.
How do I toast the pecans?
Spread on a baking sheet and bake at 350°F for 6–8 minutes, stirring once.
Can I make them smaller or larger?
Yes—just adjust baking time accordingly. Smaller cookies bake faster.
What type of toffee bits should I use?
Either plain or chocolate-covered Bits O’ Brickle work great here.
Final Thoughts
These Butterscotch Toffee Pecan Cookies are everything I love in one bite—crunchy, chewy, buttery, and rich with sweet warmth.
They’re the kind of cookie that feels special but is easy enough for any day of the week.
If you’re craving something cozy and just a little over-the-top, these are the cookies for you.
Buttery 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
Instructions
- In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream butter, both sugars, and vanilla until fluffy.
- Beat in eggs one at a time until smooth.
- Gradually mix in dry ingredients, scraping sides of the bowl as needed.
- Fold in butterscotch chips, pecans, and toffee bits.
- Cover and chill dough for 30–60 minutes.
- See full steps with tips & photos → https://wimpysdiner.net/butterscotch-toffee-pecan-cookies/
Notes
- For extra depth, toast the pecans before folding them in.
- Dough can be frozen in balls—just add 1–2 extra minutes to the bake time.
