I still remember the first time I rolled this dough into logs and popped them in the freezer—ten minutes later I had warm, toffee-studded cookies whenever the craving hit. These Butterscotch Crunch Cookies are a chewy, slightly crisp cookie loaded with English toffee bits and chopped pecans. They freeze well, travel even better, and are the sort of recipe people make for school bake sales, holiday cookie trays, or just because someone rang the doorbell asking for something sweet. If you like freezer-friendly cookie dough that bakes up on demand, you might also enjoy 3-ingredient sugar cookies for an even simpler make-ahead treat.

Why you’ll love this dish

This cookie balances deep brown-sugar caramel notes with crunchy toffee and a hint of toasted pecan. It’s great for:

Make-ahead baking: dough is shaped into logs and frozen, so you can bake fresh cookies whenever you want.
Crowd-pleasing texture: edges crisp while centers stay slightly chewy.
Versatility: swap nuts or omit them for nut-free options.

“The toffee bits give every bite a little surprise — not too sweet, just enough crunch. Perfect for holiday cookie plates.” — regular baker review

These cookies are especially handy for holiday baking, potlucks, or anyone who loves a classic cookie with crunchy add-ins.

Step-by-step overview

Before you start, here’s what the process looks like at a glance:

Cream together fats and brown sugar until the mixture is sandy and lump-free.
Add eggs and vanilla to build the dough base.
Whisk dry ingredients separately and add gradually to avoid overmixing.
Fold in toffee bits and pecans.
Shape into logs and freeze until firm.
Slice frozen logs and bake 9–11 minutes until lightly browned.

This method gives even cookies with consistent slices and lets you bake small or large batches as needed.

What you’ll need

1/4 cup butter, softened (room temperature)
1/4 cup shortening
2 cups packed brown sugar
2 large eggs
2 tablespoons vanilla extract
3 cups all-purpose 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 (optional; can substitute chopped walnuts or leave out for nut-free)

Notes/substitutions:

Use unsalted butter and add the teaspoon of salt listed; if you use salted butter, reduce added salt to 1/2 teaspoon.
Shortening helps maintain shape and gives a slightly crisper edge; you can replace it with a cup of butter if you prefer a richer flavor, but texture will change slightly.
For a nut-free version, omit pecans and add an extra 1–2 ounces of toffee bits or 1/2 cup chocolate chips.

Step-by-step instructions

In the bowl of a stand mixer fitted with the paddle attachment, combine softened butter, shortening, and packed brown sugar. Mix on medium speed until well combined and no lumps remain. The mixture should look like wet sand.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla. Scrape the bowl down as needed.
In a separate bowl, whisk together flour, baking soda, cream of tartar, and salt.
With the mixer on low, gradually add the dry ingredients to the wet mixture. Mix until just combined — don’t overwork the dough.
Fold in the English toffee bits and chopped pecans by hand so they distribute evenly.
Divide the dough and shape it into two 10-inch logs. Wrap each log tightly in plastic wrap.
Freeze the wrapped logs for at least 4 hours or until firm (overnight is fine).
Preheat the oven to 375°F (190°C). Unwrap the frozen logs and slice into 1/2-inch rounds. Place slices 2 inches apart on greased or parchment-lined baking sheets.
Bake at 375°F for 9–11 minutes, or until the edges are lightly browned and centers are set. Remove from oven and cool on the pans until firm, then transfer to a rack to finish cooling.

Pro tip: slicing the dough while still frozen keeps the cookies uniform and prevents spreading.

Best ways to enjoy it

Pair with a glass of cold milk or a robust cup of coffee to balance the toffee sweetness.
Arrange on a holiday cookie tray alongside shortbread and spiced cookies for variety.
Make mini sandwiches with a thin spread of dulce de leche or Nutella for an indulgent twist.
Warm a cookie for 8–10 seconds in the microwave for that just-baked sensation before serving.

Storage and reheating tips

Room temperature: Store cooled cookies in an airtight container for up to 4 days. Layer with parchment to prevent sticking.
Refrigerator: Cookies will keep 1–2 weeks if you prefer a firmer texture.
Freezer (baked): Freeze cooled cookies in a sealed container for up to 3 months. Thaw at room temperature for 15–30 minutes.
Freezer (unbaked logs): The wrapped logs can be frozen for 3 months. Slice and bake straight from frozen; you may need an extra minute or two.
Food safety: always cool cookies completely before storing to avoid condensation and sogginess. Because the dough contains raw eggs, do not eat raw dough — freeze or bake it first.

Helpful cooking tips

If your butter is too soft, chill the mixed dough for 15–20 minutes before shaping; this makes rolling cleaner.
Use a serrated knife dipped in hot water and wiped dry for cleaner slices of frozen dough.
Measure flour by spooning it into the cup and leveling with a knife to avoid dense cookies.
If you want chewier centers, pull the cookies out of the oven when the centers still look slightly underbaked; they’ll continue to firm as they cool.
For even baking, rotate the baking sheet halfway through the bake time.

For another cookie that freezes and bakes on demand but has a different flavor profile, try this brown sugar pop tart cookies recipe for inspiration.

Creative twists

Chocolate swap: replace 1/2 cup of toffee bits with chocolate chips for pockets of melty chocolate.
Citrus lift: add 1 teaspoon finely grated orange zest to the dough for a bright contrast to the toffee.
Vegan version: use vegan butter and a flax “egg” (1 tbsp ground flax + 3 tbsp water per egg), and swap shortening for vegan shortening; texture will differ but flavor remains close.
Spiced toffee: add 1/2 teaspoon ground cinnamon and a pinch of nutmeg for a warm, autumnal cookie.

Common questions

Q: Can I use only butter and skip the shortening?

A: Yes. Replacing shortening with butter gives a richer, more buttery flavor but can lead to slightly flatter, chewier cookies. Chill the dough more if you need firmer slices.

Q: How long do the unbaked logs keep in the freezer?

A: Wrapped tightly, unbaked logs keep up to 3 months. Slice and bake from frozen; you may need to add 1–2 minutes to the baking time.

Q: Can I make this nut-free for school bake sales?

A: Absolutely — omit the pecans and add extra toffee bits or 1/2 cup chocolate chips. Be sure to label the batch nut-free to avoid cross-contact if you normally use nuts in your kitchen.

Q: The cookies spread too much — what went wrong?

A: Likely causes: dough was too warm, too much butter (or not enough flour), or slices were cut too thin. Chill the logs longer and ensure 1/2-inch slices.

Q: Is the dough safe because it contains raw eggs?

A: The raw dough is not safe to eat due to raw eggs. However, freezing and then baking the slices eliminates that risk. For egg-free raw tasting, use pasteurized eggs or an egg substitute.

Conclusion

These Butterscotch Crunch Cookies are a dependable make-ahead favorite that balance buttery brown sugar with crunchy toffee and nuts. If you enjoyed this recipe and want more make-ahead or crunchy cookie ideas, see this take on Butterscotch Crunch Cookies – South Your Mouth for another home-baker’s version, or check out this variation called Crispy Butterscotch Cookies – The Kitchen Magpie for a crispier texture.