August 24, 2021

Butterscotch Crunch Cookies

An old-fashioned cookie recipe with brown sugar and toffee bits for double the butterscotch flavor plus toasted pecans for added crunch. Freeze and cut for picture-perfect cookies any time you have a craving! 

The first thing I should tell you about this recipe is that there is no actual butterscotch in it. Ha! It’s a very old recipe (you know it's old when the recipe card uses the term “oleo”) so I can’t tell you much about the origin of it either. 

What I can tell you is that they are addicting! And they are my go-to cookie when I want to have something without chocolate. Like when I’m making lots of different types of cookies at Christmas or I’m craving something a little different.

I’m sure “butterscotch” comes from the use of all brown sugar (and no white sugar) because that’s what butterscotch is made of (whereas caramel is made from white sugar). And toffee or brickle is also made with brown sugar so there may be some correlation there.

Butterscotch Crunch Cookies! An old-fashioned cookie recipe with brown sugar and toffee bits for double the butterscotch flavor and toasted pecans for crunch. Freeze and cut for picture-perfect cookies any time you have a craving!

There are so many things I love about these cookies like…

They are frozen and cut – I keep them in the freezer so when I get a hankering for something sweet, I just slice and bake and within minutes the house smells like heaven!

They’re chewy on the inside but still have a crisp texture on the outside which makes for the perfect cookie in my opinion!

The dough is so so sooooo flavorful – many cookies depend on chips and chunks and nuts to bring the flavor but this dough is delicious all by itself!

Butterscotch Crunch Cookies! An old-fashioned cookie recipe with brown sugar and toffee bits for double the butterscotch flavor and toasted pecans for crunch. Freeze and cut for picture-perfect cookies any time you have a craving!

You may have some questions about the recipe. Some I can answer, some I can’t and some I’m just going to have to guess but here goes…

Do I have to use shortening and butter? Or can I just use butter? You technically can use all butter though I have never made them that way and don’t suggest it. Shortening is used because it has a higher melting point so it keeps the cookies from spreading too much. It also makes for a more tender dough. If you use all butter, the cookies will be flatter and not as soft.

Two tablespoons of vanilla?? Yep. The original recipe calls for 2 teaspoons (and no salt) and though I LOVED the texture of the cookies I always thought the flavor of the original recipe was a bit lacking so I tripled the vanilla and added a hefty amount of salt. I mentioned it in my recent Oatmeal Cookies recipe but I’ve started really beefing up the vanilla in cookie recipes and looooooove the results.

Butterscotch Crunch Cookies! An old-fashioned cookie recipe with brown sugar and toffee bits for double the butterscotch flavor and toasted pecans for crunch. Freeze and cut for picture-perfect cookies any time you have a craving!

Do I have to use Cream of Tartar? I dunno. I know it’s a leavening agent and Google tells me it can be substituted but I’ve never made these without the cream of tartar so I can’t tell you how they will turn out if you substitute it with something else.

Do you have to freeze the dough? No. And yes. You can make these as soon as the dough is ready but the cookies will be pillowy and uneven. They are delicious but if you’re looking for gorgeous, uniform cookies then roll, freeze and cut. 

Can you double the recipe? 100% yes! I almost always do so I can stock the freezer.

Butterscotch Crunch Cookies! An old-fashioned cookie recipe with brown sugar and toffee bits for double the butterscotch flavor and toasted pecans for crunch. Freeze and cut for picture-perfect cookies any time you have a craving!

Do I have to use a stand mixer for this recipe? I highly recommend it because the dough is very thick. A sturdy handheld mixer can get the job done too but I doubt the whisk-style attachments for the hand-held mixers will be able to mix the dough properly. Unless you have Popeye arms, I don’t think you’ll be able to mix these by hand.

Do I have to use pecans and/or toffee bits? Nope! You don’t have to add anything or you can add your own favorites (butterscotch chips are amazeballs) but the “crunch” comes from the toffee bits and the nuts so keep that in mind. 

Butterscotch Crunch Cookies! An old-fashioned cookie recipe with brown sugar and toffee bits for double the butterscotch flavor and toasted pecans for crunch. Freeze and cut for picture-perfect cookies any time you have a craving!

I mentioned that I like to make these at Christmas… here are my go-to recipes for holiday baking and Christmas cookie trays! 

  • JIM-JAMS - An old-fashioned heirloom cookie recipe for molasses cookie sandwiches filled with raspberry jam. 
  • COCONUT MACAROON KISSES - A tender and light, yet rich and dreamy recipe for chewy coconut cookies topped with Hershey’s Kiss chocolate drops.
  • MAN BARS - An easy and unique cookie bar recipe made with graham cracker crumbs, sweetened condensed milk and chocolate chips, cut and rolled in powdered sugar.
  • SNOWBALL COOKIES - A tender shortbread cookie recipe with pecans and powdered sugar (also called Mexican Wedding Cookies and Russian Tea Cakes) perfect for holiday baking!
  • TRIPLE CHOCOLATE NO-BAKE COOKIES - Classic no-bake peanut butter oatmeal cookies made with DOUBLE the cocoa and studded with chocolate chips for three times the chocolate goodness!
  • CHEWY SUGAR COOKIES - A fool-proof recipe for tender and chewy sugar cookies perfect for sprinkles! 
  • CHOCOLATE CHIP COOKIE BARS - All the goodness of chocolate chip cookies made easy in one big batch of bars. Top with seasonal M&M's for a special holiday cookie recipe.
Butterscotch Crunch Cookies! An old-fashioned cookie recipe with brown sugar and toffee bits for double the butterscotch flavor and toasted pecans for crunch. Freeze and cut for picture-perfect cookies any time you have a craving!
butterscotch, double, brown sugar, toffee, brickle, old, fashioned, freezer, chilled, slice, cut, rolled, bake, frozen, cream of tartar, shortening, oleo, butter, pecans, how to, best , christmas, cookies,
cookies, desserts
Yield: 38-40 cookies
Author: Mandy Rivers | South Your Mouth
Butterscotch Crunch Cookies

Butterscotch Crunch Cookies

An old-fashioned cookie recipe with brown sugar and toffee bits for double the butterscotch flavor and toasted pecans for crunch. Freeze and cut for picture-perfect cookies any time you have a craving!
Prep time: 10 MinCook time: 10 Mininactive time: 4 HourTotal time: 4 H & 20 M

Ingredients

  • 1/4 cup butter, softened
  • 1/4 cup shortening
  • 2 cups brown sugar, packed
  • 2 eggs
  • 2 tablespoons vanilla extract
  • 3 cups flour
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons cream of tartar
  • 1 teaspoon salt
  • 1 10-oz bag English toffee bits
  • 1 cup finely chopped pecans*

Instructions

  1. Mix butter, shortening and brown sugar in a stand mixer using the paddle attachment until well combined.
  2. Add eggs, one at a time, mixing well after each addition. Mix in vanilla.
  3. Combine flour, baking soda, cream of tartar and salt in a separate bowl. Gradually add to the brown sugar mixture and mix well.
  4. Stir in toffee bits and pecans.
  5. Shape into two 10-inch rolls then wrap each in plastic. Freeze for 4 hours or until firm.
  6. Preheat oven to 375 degrees.
  7. Unwrap dough then cut into 1/2-inch slices. Place frozen cookie dough portions 2 inches apart on greased baking sheets.
  8. Bake at 375 degrees 9-11 minutes or until lightly browned. Cool until set before moving from the pans.

Notes:

  • I HIGHLY suggest toasting the pecans. I just toss mine in a skillet then heat over medium-high heat until fragrant. Let them cool before using. 
  • Light brown sugar works best but dark can be used as well. 
  • Double-wrap in plastic wrap to freeze if not baking the same day. Dough will keep for up to 3 months in the freezer.
  • The original recipe calls for "1 cup of toffee pieces or brickle" but I just use the whole 10-oz bag of toffee bits.
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4 comments:

  1. These sound amazing! Do you have any idea how the recipe would work using gluten-free all-purpose flour? Not being one of THOSE people; unfortunately, I have celiac disease and I don't cook anything I can't eat. I also don't like to put out effort for something that's doomed not to turn out :) so I'm always glad to see a recipe I can make with GF ingredients.

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    Replies
    1. I don't know enough about gluten-free flour options to say. Sorry!! If you try them, please let us know how it goes!

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  2. Thank Mandy for this delicious recipe. I haven't made them yet!! but I'm going to this week. They look so good and with everything I like in a cookie too. I saw a couple of more of your cookie recipes and while I'm at it I think I will make 3 or 4 of them just for a test run for my "cookie Platters" for Christmas. Thanks again

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    Replies
    1. Thank you!! It's never a bad idea to make cookies! I hope you enjoy them (ALL of them)!!

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Hi there! While I’m not able to respond to every comment, I try hard to answer any questions that haven’t been addressed in the post, recipe or in other comments.

I can tell you now 1) I have no idea if you can substitute Minute Rice or brown rice in my recipes because I’ve never used them and 2) If I know how to convert a recipe to a Crock Pot version, I will make a note about it (otherwise, I don’t know).

And though I may not respond to them all, I do read each and every comment and I LOVE to hear from you guys! Thanks, y’all! - Mandy