Brown Butter Toffee Pecan Cookies
These Brown Butter Toffee Pecan Cookies are rich, buttery, and packed with crunchy toffee, toasted pecans, and melty chocolate. A perfect treat for every cookie lover!
Servings: 24 servings
Ingredients
- 1 cup unsalted butter browned to develop that signature nutty flavor
- 1 cup brown sugar packed, adds moisture and caramel notes
- 1/2 cup granulated sugar for balanced sweetness and crisp edges
- 2 large eggs the perfect binder for chewy texture
- 1 teaspoon vanilla extract enhances all the flavors
- 2 cups all-purpose flour the base of these cookies
- 1 teaspoon baking soda ensures lovely rise and spread
- 1/2 teaspoon salt balances the sweetness and enriches flavor
- 1 cup pecans chopped and toasted to bring out their natural oils and crunch
- 1 cup toffee bits for buttery, crunchy surprises in every bite
- 1 cup semi-sweet chocolate chips melty chocolate pockets that complement the nuts and toffee
Instructions
- Place the unsalted butter in a medium saucepan over medium heat. Let it melt completely, then continue cooking, swirling the pan frequently, until the butter turns a golden brown color and emits a nutty aroma (about 5-7 minutes). Transfer the browned butter to a large mixing bowl to cool slightly.
- Add the packed brown sugar and granulated sugar to the warm browned butter. Use an electric mixer or whisk to combine until smooth and creamy. Then, add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring with a spatula until just combined. Avoid overmixing to keep your cookies tender.
- Gently fold in the chopped toasted pecans, toffee bits, and semi-sweet chocolate chips.
- Cover the dough with plastic wrap and refrigerate for at least 30 minutes (optional but recommended) to help flavors meld and prevent spreading.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Using a cookie scoop or tablespoon, drop dough balls about 2 inches apart on the sheet. Bake for 10-12 minutes, or until edges are golden but centers still look slightly soft.
- Remove cookies from the oven and let sit on the baking sheet for a few minutes before transferring to a cooling rack. Enjoy warm or store for later.
Equipment
- Medium Saucepan
- Large Mixing Bowl
- Electric Mixer or Whisk
- Measuring cups and spoons
- Rubber spatula
- Baking Sheets
- Cooling Rack
- Cookie scoop or tablespoon
Notes
- Chill dough for at least 30 minutes to prevent spreading and enhance flavor.
- Toast pecans before adding to boost their flavor and crunch.
- Store cookies in an airtight container with a slice of bread to keep them soft up to 5 days.
- Freeze dough balls for up to 3 months; bake from frozen with a couple extra minutes.
- Substitute toffee bits with butterscotch chips or crushed caramel candies if needed.