Butterscotch Toffee Pecan Cookies Recipes

BUTTERSCOTCH PECAN DESSERT

Steps:

• Preheat oven to 350°. In a small bowl, cut the butter into the flour until crumbly; stir in 1/2 cup pecans. Press into an ungreased 13x9-in. baking dish. Bake until lightly browned, 20 minutes. Cool., In a small bowl, beat cream cheese and sugar until fluffy. Fold in 1 cup whipped topping; spread over crust. , In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; pour over cream cheese layer. Refrigerate until set, 15-20 minutes. Top with remaining whipped topping and pecans. Refrigerate for 1-2 hours.

BUTTERSCOTCH TOFFEE COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, beat eggs and oil until blended; gradually add cake mix and mix well. Fold in chips and toffee bits., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until golden brown, 10-12 minutes. Cool 1 minute before removing to wire racks.

BUTTERSCOTCH PECAN COOKIES

Steps:

• Preheat oven to 375°
• In a medium mixing bowl, whisk flour, baking soda and salt. Set aside.
• In a large mixing bowl, beat on medium speed, butter, brown sugar, sugar, vanilla and corn syrup together until creamy. Beat eggs into mixture, one egg at a time.
• Gradually add flour mixture until mixed well.
• Stir in butterscotch morsels and pecans.
• Spoon by teaspoonful on baking sheet.
• Bake for 11-13 minutes or until edges are brown.
• Remove from oven and place on wire rack to cool.

BUTTERSCOTCH PECAN COOKIES

Steps:

• Cream butter, gradually adding sugar.
• Beat until light and fluffy.
• Add eggs and vanilla and beat well.
• Separately, combine flour, baking powder, soda and salt.
• Add to creamed mixture, mixing well.
• Batter will be stiff.
• Stir in nuts and morsels.
• Drop dough by rounded teaspoonfuls, 2- inches apart onto parchment-lined cookie sheet.
• Bake at 350° for 15-18 minutes.
• Remove from cookie sheet and cool completely on wire racks. Store an airtight container.

BUTTERSCOTCH TOFFEE COOKIES

Steps:

• Heat oven to 350 degrees F.
• In a large bowl beat the eggs and oil until well blended. Gradually add in cake mix and mix well.
• Fold in butterscotch chips and toffee bits until well blended.
• Roll into 1 to 1 1/2 inch balls and place on greased baking sheet.
• Bake 10-12 minutes or until golden brown.
• Cool for a minute on cookie sheet, then remove to a wire rack to finish cooling.

BUTTERSCOTCH TOFFEE PECAN COOKIES

Steps:

• 1. Mix dry ingredients together.
• 2. In a large mixing bowl, cream together the butter and brown sugar. Add the vanilla and the egg and beat until fluffy.
• 3. Add the dry ingredients to the butter-sugar mixture and blend well.
• 4. Stir in chopped Heath bars, butterscotch chips and nuts.
• 5. Drop the dough by tablespoonfuls onto parchment lined baking sheets.
• 6. Bake at 375 degrees for 10-12 minutes.

BUTTER PECAN COOKIES

Steps:

• In a large mixing bowl, cream together butter, granulated sugar and brown sugar until light and fluffy.
• Add eggs, vanilla extract and mix until smooth.
• Add flour, cinnamon powder, cornstarch, baking soda, baking powder and mix until just combined.
• Mix in pecans and toffee bits until evenly distributed.
• Chill dough for 30-45 minutes to make it easier to handle.
• Scoop out small portions of the dough and roll into balls. The chilled dough will seem a bit crumbly but the warmth of your hands will help bring the dough together into small balls.
• Optional: Roll each cookie dough ball in a bowl of granulated sugar, if you like. I don't usually do it but my Mom does it.
• Place them on a cookie tray, lined with parchment paper.
• Bake at 350 degrees F for about 11-14 minutes or until cookies are golden brown and firm along the edges. They will be "poofy" in the center and deflate as they cool. If they don't deflate fully to your liking, you can press down gently with the back of a spoon. Enjoy!

BUTTERSCOTCH TOFFEE COOKIES

Steps:

• In a large mixing bowl, beat butter with brown sugar until well blended. Add in eggs, vanilla and milk.
• Add flour, baking powder and salt. Mix until fully combined. Beat in butterscotch and toffee bits.
• Refrigerate for at least one hour.
• Preheat oven to 375 degree F. Line a baking sheet with parchment paper (a must!!)
• Drop by 2 Tbsp scoop on baking sheet, spacing 3 inches apart. Bake or 12-14 minutes. Cool on pan, then remove to wire rack. Store in air tight container.

CRINKLY BUTTERSCOTCH PECAN COOKIES

Steps:

• Mix together the flour, baking soda and salt; set aside.
• Beat the cold butter and shortening with an electric mixer until creamy. Add both sugars and continue beating for another two minutes. Beat in the vanilla. Scrape sides of bowl. Add egg and beat for about 30 seconds or until egg is incorporated.
• By hand, stir the flour mixture into the butter mixture-dough will be pretty thick. Mix in the butterscotch chips and pecans. Chill the batter for ½ hour or until ready to bake.
• Preheat oven to 350 degrees F. Line a couple of cookie sheets with parchment paper.
• Scoop dough by generously rounded tablespoons and shape into large balls. Space about 3 inches apart on the cookie sheets. Bake one sheet at a time for 12-15 minutes or until cookies are brown around the edges. They won't be extremely brown when they come out of the oven, but if the edges are browned at all they've probably baked long enough. Mine took 15 minutes.
• With the edge of a spatula, gently nudge cookies into neat circles. Doing this will enhance the wrinkles and folds in the cookies
• Let cool on the cookie sheet for about 3 minutes, then transfer to wire racks to cool.
• Makes about 28 cookies

TOFFEE PECAN COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• Place the butter in a small saute pan and place over medium heat. Completely melt the butter, then cook until the butter is brown and smells nutty, an additional 3 to 4 minutes. Take off the heat and allow to cool.
• Place the granulated sugar and brown sugar in the bowl of a stand mixer. Pour in the cooled butter and beat on low to medium speed until smooth and fluffy, 3 to 4 minutes. Add the vanilla extract and eggs and continue to beat on low until the mixture is combined.
• Combine the flour, baking soda and salt in a separate bowl and slowly incorporate into the batter a little at a time. Beat until smooth. Fold in the butterscotch chips and pecans.
• Line 2 baking sheets with parchment. Using a 1-ounce scoop or a tablespoon measure, portion out the cookie dough, leaving 2 inches between each cookie. Sprinkle the cookies with salt and bake until golden brown, 10 to 12 minutes.

BUTTERSCOTCH TOFFEE COOKIES

Steps:

• In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes on medium speed). Add vanilla extract and eggs and continue beating at high speed for about 5 minutes longer, occasionally scraping down the sides of the mixing bowl. Your dough should be noticeably lighter in color and very fluffy.
• In a medium bowl, mix together the flour, baking soda, cream of tartar, and salt.
• Add the flour mixture to the butter/sugar mixture by the spoonful, mixing at low speed, and incorporating each flour addition until all have been combined.
• Beat in the butterscotch chips and the toffee pieces, just until combined
• Preheat the oven to 350°F and line baking sheets with parchment paper or spray with nonstick baking spray.
• Use a cookie scoop to form balls from the dough and space 2 inches apart on a greased cookie sheet.
• Bake for 9-10 minutes until the cookies are spread evenly across the top and are lightly golden brown around the bottom edges.
• Transfer cookies to a cooling rack and let them cool.