Easy butter pecan, toffee cookies recipe for all of you fans of butter pecan or butter brickle ice cream! Notes and suggestions can be found in the content below the recipe.
These drop cookies are easy to make, freeze well, travel well, and are a buttery, slightly salty twist on chocolate chip cookies. Slip some in the kids’ lunches next week!
Butter pecan ice cream was a staple food item in our freezer when I was growing up — it was my mom’s favorite. My kids all love the butter pecan/butter brickle flavor because it reminds them of Gramma.
I am almost embarrassed to admit it but I use to really, really hate the texture of ice cream. I would only eat soft serve or softened ice cream that had the texture of soft serve. Now I know it was because of sensory processing disorder but back in the 1960s we didn’t have things like ADHD, ADD, ODD, and SPD. We had naughty behavior and butt whuppin’s. Criticize if you want but for the most part it worked at least as well as most of the medications that kids are on now.
Anyway, I didn’t start eating “regular” ice cream until I was about six. We lived just northeast of Philadelphia and would drive up the Pennsylvania Turnpike to visit relatives in Michigan several times a year. I always remember those car trips as being beautiful — I don’ know what it looks like now. Along the route there were a couple of Howard Johnson’s restaurants and that orange and turquoise decor seemed to be a siren song to my mom. If we stopped to eat you can bet it would be at a Howard Johnson’s.
The had the creamiest, tingliest peppermint ice cream that I have ever had, or at least it seemed like it back then. The promise of that ice cream was usually enough to get me to sit up and eat at least half of the meal. We would sit at the counter on one of the twirly, shiny chrome stools with the turquoise vinyl top… If I was lucky. I loved those stools. In fact, I got really excited when I saw them in a local Steak and Shake (only in red — even better) so obviously the magic is still there!
I always got the peppermint and she always got the butter pecan. Looking back, I can’t remember her ever eating any other kind. These cookies have that buttery pecan flavor thanks to the real butter and toasted pecans. Using salted butter just brings out the flavor a little more but you can use unsalted if you like.
You can leave the butterscotch chips out but when I made them both ways the butterscotch chips seemed to really make the flavor pop. Use your own taste as a guide.
As always with buttery drop cookies take them out of the oven a few seconds before they are done and let them cool. You’ll have chewy cookies with a crispy edge. In my mind that is the texture of a perfect cookie!
And… If you happen to live by one of the few remaining Howard Johnson’s please go in, order peppermint ice cream, and twirl on a stool for me, would you?
Other pecan recipes you might like:
Maple Pecan Sandies – Texas Well Seasoned
Brown Butter Pecan Rolo Blondies – Restless Chipotle
Double Drizzle Pecan Cookies – Heritage Schoolhouse
Stools, photo image: marye audet (c) 2013, all rights reserved