These Pecan Toffee Chocolate Chip Cookies are the ultimate bakery-style cookie. They are packed with crunchy pecans, buttery toffee bits, and sweet gooey chocolate The rich, caramel-like flavors from the toffee pairs beautifully with the nutty pecans! They are perfect for holiday cookie trays or a simple weekend bake.
I know what cookies I'm adding to my Christmas cookie list this year! These Pecan Toffee Chocolate Chip Cookies are always such a crowd pleaser and for good reason.
They have crisp brown buttery edges, and perfect middles. Every bite is full of sweet toffee, gooey chocolate, and crunchy pecans! The brown butter really elevates the flavors and brings them to the next level.
The best part about this recipe is that it requires no chill time, so you can get your cookies made and ready to eat even quicker.
Step by step instructions
Here is how to make and bake these Pecan Toffee Chocolate Chip Cookies. You will need two trays lined with parchment paper, a large mixing bowl, a spatula, a whisk, and a standard ice cream scoop.
Step 1 - Mix dry ingredients. In a medium bowl, add in flour, baking soda, baking powder, cinnamon, and salt. Stir together and set aside.
Step 2 - Whisk wet ingredients. In a large bowl, whisk the melted and cooled brown butter, brown sugar, and white sugar. Whisk for 1-2 minutes.
Step 3 - Add eggs and vanilla. Whisk in the egg, egg yolk, and vanilla until well combined (another 1-2 minutes).
Step 4 - Add dry ingredients. Mix the dry ingredients in gently with a spatula just until a soft cookie dough forms. Do not over-mix!
Step 5 - Mix add-ins. Sprinkle in the chocolate chips, chopped pecans, and toffee bits. Mix a few times to incorporate into the dough.
Step 6 - Scoop and bake. Scoop 6 cookies at a time per tray, placing them about 2-3 inches apart from one another. I scooped 2 tbsp per cookie, and used a cookie scooper. Add an extra pecan on top if desired.
Bake for 14-17 minutes or until the edges are a golden brown and the middles are slightly puffy. I baked mine for 16 minutes exactly. The cookies will continue to bake as they cool on the baking tray.
FAQ
How do I store these cookies?
These cookies are best served fresh. They stay good in an airtight container on the counter for 3 days, or in the refrigerator for up to 1 week.
Can I freeze baked cookies?
Yes. Once baked, allow to cool completely. Then place them into a Ziplock freezer-safe bag with parchment paper in between to avoid sticking. They stay good frozen for up to 2 months.
When ready to eat, allow them to thaw at room temperature or warm them in the oven at 300°F for 5-7 minutes (My personal favourite).
Do I have to brown the butter?
No, but I highly recommend it! Browning butter adds a ton of gourmet flavour into the cookies. If you don't brown the butter, only add 3/4 cups butter (170g).
Do I have to add all the add-ins?
No, feel free to add in whichever ones you like most. Add 1 1/2 cups of add-ins maximum.
Can I make the cookie dough ahead of time and freeze it?
Yes! Roll them into balls and place them in a Ziplock freezer-safe bag. When ready to bake, bake from frozen at the same temperature. They may bake for a few minutes longer, depending on the oven.
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Pecan Toffee Chocolate Chip Cookies
Ingredients
- 3/4 cups + 2 tbsp unsalted butter melted, browned, and cooled
- 1/3 cup dark brown sugar
- 1/3 cup white sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 tbsp vanilla
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1 tsp cornstarch
- 1/2 tsp cinnamon
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup pecans chopped
- 1/2 cup toffee bits like Skor or Heath's
Instructions
- Preheat the oven to 350℉/176℃. Line 2 baking trays with parchment paper and set aside. Chop the pecans and set aside.
- In a pot over medium-high heat, melt the butter. Continuously stir it after melting. It will begin to foam, and after a few minutes you will notice brown specks on the bottom of the pan as you keep stirring. The aroma of nutty, caramel-like brown butter will also arrive. Remove from heat and transfer into a heat-safe glass container to cool as you prep the rest of the ingredients.3/4 cups + 2 tbsp unsalted butter
- In a bowl, add the flour, baking soda, baking powder, cornstarch, cinnamon, and salt. Stir to combine and set aside to use later.2 cups all-purpose flour, 1/2 tsp salt, 1 tsp cornstarch, 1/2 tsp cinnamon, 1 tsp baking soda, 1/4 tsp baking powder
- In a large bowl, add the melted and cooled brown butter, brown sugar, and white sugar. Whisk for 1-2 minutes until well combined.1/3 cup dark brown sugar, 1/3 cup white sugar, 3/4 cups + 2 tbsp unsalted butter
- Add in the egg, egg yolk, and vanilla. Whisk for another 1-2 minutes until smooth.1 large egg, 1 large egg yolk, 1 tbsp vanilla
- Toss in the dry ingredients. With a spatula, gently stir just until a soft cookie dough forms. Do not over-mix!
- Add in the chocolate chips, chopped pecans, and toffee bits. Mix in a few times to evenly distribute them into the dough.1/2 cup semi-sweet chocolate chips, 1/2 cup pecans, 1/2 cup toffee bits
- Scoop 6 cookies per tray, spacing them evenly apart from one another. Bake for 14-17 minutes or until they have golden crisp edges and soft, puffy middles. I baked mine for 16 minutes exactly. For gooey-er cookies, bake them for less time. The cookies may look underbaked in the middle, but will continue to bake as they cool.
- Allow to cool, transfer to a cooling rack, and enjoy!
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