Brown Butter Pecan Toffee Cookies
These Brown Butter Pecan Toffee Cookies combine the earthy crunch of toasted pecans with the sweet, caramelized snap of toffee bits. A hint of cinnamon rounds out the flavor for a cookie that tastes like a professional bakery creation.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 72 minutes
- Yield: 24 cookies
- Cuisine: American
Ingredients
Unsalted Butter, melted and cooled – 1 cup
Granulated sugar – 1/2 cup
Light brown sugar, packed – 1 cup
Large Eggs – 2
Vanilla extract – 1.5 teaspoons
All-purpose flour – 2.5 cups
Cinnamon powder – 1 teaspoon
Cornstarch – 1 teaspoon
Baking soda – 1 teaspoon
Baking powder – 1/2 teaspoon
Toasted Pecans, roughly chopped – 1.5 cups
Toffee bits – 1/2 cup
Instructions
In a large mixing bowl, cream together the melted (but cooled) butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
Add the eggs and vanilla extract, whisking until the batter is smooth and well-incorporated.
Gently fold in the flour, cinnamon, cornstarch, baking soda, and baking powder. Mix until just combined to avoid overworking the gluten.
Fold in the chopped pecans and toffee bits until evenly distributed throughout the dough.
Place the dough in the refrigerator to chill for 30-45 minutes. This makes the dough manageable and improves the final texture.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Scoop small portions of dough and roll them into balls using your hands. The warmth of your palms will help the slightly crumbly chilled dough come together.
Optional: Roll each ball in a small bowl of granulated sugar for an extra sparkly, crunchy exterior.
Space the balls 2 inches apart on the tray and bake for 11-14 minutes until the edges are golden and firm.
Allow the cookies to cool on the tray; they will deflate and develop their signature chewy texture as they reach room temperature.
Notes
• Ensure the melted butter has cooled significantly before adding sugars; if it’s too hot, it will melt the sugars and change the cookie’s spread.
• For the best flavor, toast your pecans in a dry pan for 3-5 minutes before chopping.
• If your cookies remain too ‘poofy’ after cooling, gently press the centers with a spoon while they are still warm.
Find it online: https://sweetcraftrecipes.com/brown-butter-pecan-toffee-cookies/