Butter Pecan Toffee Cookies Recipe
If you’re craving a cookie that’s a little extra special, you’re in the right place. Butter Pecan Toffee Cookies are chewy, nutty, and laced with irresistible buttery toffee bits that melt beautifully into each bite. The toasted pecans lend warmth and crunch, creating that bakery-style experience right at home. Whether you bake these for a festive gathering or your own cookie jar, this recipe promises nostalgic comfort and a treat you’ll want to share (or maybe keep all to yourself). Trust me, you’ll want to make Butter Pecan Toffee Cookies part of your regular rotation!
Ingredients You’ll Need
With Butter Pecan Toffee Cookies, every ingredient has a purpose, and together they create magic. Let’s break down what you’ll need and why each element matters—for texture, taste, and that all-important golden color.
- Unsalted butter, softened: This is where the magic starts—the rich buttery flavor is the foundation of the cookie’s texture.
- Light brown sugar: Adds gorgeous caramel notes and keeps the cookies moist and chewy.
- Granulated sugar: Balances sweetness, helps with those perfectly crisped edges.
- Large eggs: Hold everything together and deliver just the right amount of tenderness.
- Vanilla extract: The secret to a warm, inviting aroma—don’t skip it!
- All-purpose flour: Provides structure, ensuring every cookie stays thick and satisfying.
- Baking soda: Gives the cookies a little lift, leading to a soft and airy bite.
- Baking powder: Works alongside the baking soda for the perfect rise and crumb.
- Salt: Essential for enhancing flavors and balancing the sweetness.
- Chopped pecans, toasted: Toasted pecans add nuttiness, depth, and an incredible crunch.
- Toffee bits: The star mix-in—these melt into golden pockets of caramelized goodness throughout every cookie.
How to Make Butter Pecan Toffee Cookies
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C)—this ensures you get a beautifully even bake on your Butter Pecan Toffee Cookies. Line a couple of baking sheets with parchment paper to prevent sticking and make cleanup a breeze. This small preparation step makes all the difference!
Step 2: Cream the Butter and Sugars
In a large mixing bowl, blend the softened butter with both the light brown sugar and granulated sugar. Beat until the mixture becomes lighter in color and fluffy in texture—it’ll look a bit like a cloud. This process doesn’t just combine ingredients; it incorporates air, which gives your cookies that dreamy chewiness.
Step 3: Add Eggs and Vanilla
Add your eggs one at a time, beating well after each addition. It helps create a uniform dough so every cookie is perfectly textured. Once both eggs are fully incorporated, stir in the vanilla extract for that irresistible aroma and flavor.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. This step ensures that the leaveners and salt are evenly distributed so every bite of your Butter Pecan Toffee Cookies is balanced and perfectly tender.
Step 5: Bring the Dough Together
Gradually add the dry ingredients to your wet mixture, mixing just until combined. You don’t want to overmix here—stir until no streaks of flour remain for the softest results. This will keep your cookies from becoming too dense or tough.
Step 6: Fold in Pecans and Toffee Bits
With a gentle hand, fold in the toasted pecans and toffee bits. The goal is to distribute them as evenly as possible, so every single cookie bursts with nutty, toffee-studded joy.
Step 7: Portion and Bake
Scoop out rounded tablespoonfuls of dough and arrange on your prepared baking sheets, leaving about 2 inches between each. As a special touch, sprinkle a few extra toffee bits on top of each mound if you love added caramel flavor. Bake for 10 to 12 minutes—watch for golden brown edges with centers that look slightly soft. This is the sweet spot for chewy cookies!
Step 8: Cool and Enjoy
Allow the Butter Pecan Toffee Cookies to cool on the baking sheet for at least 5 minutes before transferring to a wire rack. This step allows them to firm up perfectly. Once cool, they’re ready for snacking, gifting, or a celebratory tea break!
How to Serve Butter Pecan Toffee Cookies
Garnishes
For a bakery-style finish, sprinkle a pinch of flaky sea salt or a few extra toffee bits on top of your Butter Pecan Toffee Cookies just after baking. A light dusting of powdered sugar can also add a whimsical touch and make them look extra festive during the holidays.
Side Dishes
These cookies pair beautifully with a scoop of vanilla or butter pecan ice cream for dessert, or simply alongside a mug of coffee, hot chocolate, or even spiced chai. Serve a platter with fresh berries or grapes on the side for a lovely contrast of flavors and a splash of color.
Creative Ways to Present
If you want to impress, stack a handful of Butter Pecan Toffee Cookies in a glass jar with a ribbon for a charming edible gift, or arrange them on a tiered cake stand for your next tea party. For festive gatherings, tuck them into cookie tins with parchment paper between layers for a polished, giftable look.
Make Ahead and Storage
Storing Leftovers
Once your Butter Pecan Toffee Cookies have cooled completely, store them in an airtight container at room temperature. They’ll stay fresh and chewy for up to 5 days—though they rarely last that long in most homes!
Freezing
Both the baked cookies and the raw dough freeze beautifully! To freeze dough, scoop portions onto a baking sheet, freeze until solid, then transfer to a zip-top bag. Bake from frozen, adding an extra minute or two to the bake time. Baked cookies can also be frozen, layered with parchment, and stored in an airtight container for up to 3 months.
Reheating
If you love a warm cookie, pop a Butter Pecan Toffee Cookie into the microwave for 8 to 10 seconds. It’ll taste like it just came out of the oven, and the toffee gets wonderfully gooey!
FAQs
Can I use salted butter instead of unsalted?
Yes, you can use salted butter if that’s what you have on hand. Just reduce the added salt in the recipe slightly to balance the flavors. The result will still be deliciously buttery and satisfying.
How do I toast pecans?
Simply spread chopped pecans on a baking sheet and bake at 350°F (175°C) for 6–8 minutes, stirring halfway. Keep an eye on them—they can go from golden to burnt quickly! Toasted pecans add rich flavor and a lovely crunch to your Butter Pecan Toffee Cookies.
Can I substitute walnuts or other nuts?
Absolutely! Walnuts, almonds, or even macadamia nuts all work well in this recipe. Each nut will bring its own character, but the classic combo of butter, pecan, and toffee is extra-special.
Are there any tips for extra chewy cookies?
If maximum chewiness is your goal, slightly underbake the cookies so the centers stay soft. Let them cool on the sheet for several minutes before moving them to a rack—this helps set the texture while keeping the centers lush and tender.
Can I make these Butter Pecan Toffee Cookies gluten-free?
Yes, substitute the all-purpose flour with a cup-for-cup style gluten-free blend. The flavor and texture come out surprisingly close to the original, so everyone can enjoy!
Final Thoughts
I can’t wait for you to experience how incredible these Butter Pecan Toffee Cookies taste, from the warm roastiness of the pecans to the buttery toffee swirls in every bite. Pour a glass of milk, gather your favorite people (or keep them all for yourself—no judgment!), and let these cookies sweeten your day. Happy baking!
Print
Butter Pecan Toffee Cookies Recipe
- Total Time: 27 minutes
- Yield: 36 cookies 1x
- Diet: Vegetarian
Description
These Butter Pecan Toffee Cookies are a delightful treat with a perfect balance of buttery richness, crunchy pecans, and sweet toffee bits. They are easy to make and perfect for any occasion.
Ingredients
Cookie Dough:
- 1 cup unsalted butter, softened
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Mix-ins:
- 1 ½ cups chopped pecans, toasted
- 1 cup toffee bits
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Mix Wet Ingredients: In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Add Mix-ins: Fold in the toasted pecans and toffee bits.
- Bake: Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing about 2 inches apart. Bake for 10 to 12 minutes, or until the edges are golden brown.
- Cool and Serve: Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- To toast pecans, spread them on a baking sheet and bake at 350°F (175°C) for 6–8 minutes, stirring halfway.
- For an extra caramel flavor, sprinkle a few extra toffee bits on top of the dough before baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
