Browned Butter Pecan Toffee Cookies
Rich, buttery pecan toffee cookies.
Equipment
- Saucepan
- Electric mixer
- Baking Sheet
- Parchment Paper
- Measuring Cups
- Measuring Spoons
- Cookie Scoop
Ingredients
- ¾ cup unsalted butter browned and cooled
- ¾ cup dark brown sugar
- ¾ cup sugar
- 2 eggs
- 2 teaspoons vanilla
- 2 ½ cup flour
- 1 teaspoon baking soda
- 2 teaspoons cornstarch
- ½ teaspoon salt
- ¾ cup toffee chips
- ⅓ cup chopped pecans
- Sea salt flakes optional
Instructions
- In a small saucepan, heat the butter over low heat and cook for 7-10 minutes, stirring frequently until the butter turns golden brown. Remove from heat and transfer to a small bowl to allow to cool until the butter solidifies..
- In a large bowl, beat the butter, dark brown sugar and sugar until light and fluffy. Add the eggs, one at a time and beat some more. Scrape down the sides of the bowl. Add the vanilla and mix to combine.
- Add the dry ingredients and mix just until combined.
- Use a spatula, or spoon, to stir in the toffee chips and pecans.
- Chill the dough for at least an hour before baking. Chilling overnight is even better.
- When ready to bake cookies, preheat the oven to 350 degrees.
- Use a 1 ½” tablespoon cookie scoop to create evenly sized cookie balls. Place the cookie dough onto the baking trays, leaving about 2-3” in between cookies.
- Bake for 8-10 minutes, just until the edges of the cookies start to turn golden. Remove and let cool on the baking sheet for 2 minutes to allow the cookies to set.
- Optional: Sprinkle the tops with a small amount of sea salt flakes.
- Place the cookies on a cooling rack to cool completely.
Notes
Store any leftovers in an airtight container for up to 4 days.
Tried this recipe?Let us know how it was!