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Butter Pecan Toffee Cookies
If you love the flavor of butter pecan ice cream you'll love these easy, chewy, drop cookies! Toasting the pecans and using salted butter gives them more authentic flavor.
Course
cookies
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
20
minutes
minutes
Servings
48
Calories
153
kcal
Author
Marye Audet-White
Equipment
Stand mixer
Baking Sheet
Ingredients
1
cup
butter
softened
1
cup
sugar
1
cup
light brown sugar
2
eggs
room temperature
1
teaspoons
vanilla
½
teaspoon
butternut flavor
optional
3
cups
all-purpose flour
½
teaspoon
baking soda
1
teaspoon
baking powder
½
teaspoon
salt
1
teaspoon
boiling water
1 ½
cups
butterscotch chips
½
cup
toffee pieces
1 ½
cups
pecans
toasted and coarsely chopped
Instructions
Preheat the oven to 350F
Place silpat or parchment on the baking sheet
Cream
the butter and both sugars together until
well blended
Add the eggs, one at a time, beating well after each one
Beat
in the vanilla and butternut flavorings
Dissolve the baking soda and salt in the boiling water
Beat
it into the butter mixture
Mix the baking powder with the flour
Stir into the butter mixture
Fold in
the butterscotch chips, toffee, and pecans
Drop by teaspoonfuls onto the baking sheet
Bake for 8 to 10 minutes or until set but still slightly soft in the middle
Let cool for 10 minutes on the pans before removing to the counter to finish cooling.
Nutrition
Calories:
153
kcal
|
Carbohydrates:
22
g
|
Protein:
1
g
|
Fat:
7
g
|
Saturated Fat:
3
g
|
Cholesterol:
13
mg
|
Sodium:
97
mg
|
Potassium:
40
mg
|
Fiber:
1
g
|
Sugar:
15
g
|
Vitamin A:
154
IU
|
Vitamin C:
1
mg
|
Calcium:
13
mg
|
Iron:
1
mg