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
Scale
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
