Butterscotch Crunch Cookies
Delicious cookies with a balance of caramel sweetness and toasted pecans, these Butterscotch Crunch Cookies are perfect for any occasion and can be sliced and baked straight from the freezer.
Ingredients
Dough Ingredients
- 1/4 cup butter, softened Room temperature is preferred.
- 1/4 cup shortening Helps cookies hold shape; can substitute with butter.
- 2 cups packed brown sugar
- 2 eggs Use room-temperature eggs.
- 2 tablespoons vanilla extract
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons cream of tartar Adds a slight tang and improves texture.
- 1 teaspoon salt
- 1 (10-oz) bag English toffee bits
- 1 cup finely chopped pecans Toast briefly for more flavor.
Instructions
Preparation
- In the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter, shortening, and packed brown sugar. Mix on medium until smooth and free of lumps.
- Add the eggs one at a time, mixing well after each addition. Add the vanilla and scrape down the bowl.
- In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt.
- Gradually add the dry mixture to the mixer and mix until just combined. Avoid overmixing.
- Fold in the English toffee bits and chopped pecans by hand.
- Divide the dough in half and shape each portion into a 10-inch log. Wrap tightly in plastic wrap and freeze for at least 4 hours or until firm.
Baking
- Preheat the oven to 375°F. Line baking sheets with parchment or lightly grease them.
- Unwrap the frozen logs and slice into 1/2-inch thick rounds. Place cookies 2 inches apart on the prepared sheets.
- Bake for 9–11 minutes, until the edges are lightly browned and the centers look slightly soft. Let cool on the pan until set before transferring to a rack.
Notes
These cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for up to 3 months.