A warm, crackly-edged cookie studded with toasted pecans and singing with buttery toffee — this recipe balances crisp edges and a chewy center.
These cookies are deceptively simple but packed with flavor and texture.
Bake a batch for a crowd or make them one afternoon and watch them disappear.
Why You’ll Love This Brown Butter Pecan Toffee Cookies
- Crispy edges with a tender, chewy center.
- Deep, nutty butter notes that taste like caramel.
- Crunchy toasted pecans for contrast in every bite.
- Sweet, slightly salty toffee pockets throughout.
- Easy method that works for bakers of any level.
- Make-ahead dough that improves with chilling.
The flavor is brown-butter-meets-caramel: toasty, nutty, and richly sweet without being cloying. The texture is a contrast of crunchy pecans and toffee with a soft, slightly underbaked center that sets as it cools.
"Absolutely addictive — perfectly chewy centers and those toasted pecans are a game changer. Made them for a party and everyone asked for the recipe!" — 5★ reader
Key Ingredients for Brown Butter Pecan Toffee Cookies
Unsalted Butter, melted and cooled – 1 cup
Unsalted butter is the backbone of the cookie’s flavor and mouthfeel. Melted then cooled butter encourages a denser, slightly chewier crumb than creamed-squared butter, and it lets the sugars dissolve and bloom. If you substitute salted butter, reduce any finishing salt; if you skip melting and instead cream room-temperature butter, your cookies will aerate more and be lighter and puffier.
Light brown sugar, packed – 1 cup
Brown sugar contributes both sweetness and moisture because of its molasses content, which gives these cookies that sticky chew and deeper flavor. Buy fresh, soft brown sugar and press it into the measuring cup for accuracy. Swapping with white sugar results in a crisper, less caramel-forward cookie; you can mix half white and half brown for a middle ground.
Toasted Pecans, roughly chopped – 1.5 cups
Toasted pecans bring crunch and toasted, nutty notes that play off the brown butter. Buy whole pecans and toast them yourself briefly in a dry skillet or oven for maximum aroma and control; store-bought pre-toasted nuts sometimes taste stale. Subbing walnuts gives a similar texture but a sharper flavor; omit nuts for a softer, nut-free cookie.
Toffee bits – 1/2 cup
Toffee bits (or chopped toffee bars) melt slightly in the oven, creating pockets of chewy caramelized sweetness. Purchase quality toffee bits that won’t dissolve entirely in the oven; they should maintain some texture. If you substitute chocolate chips, expect more melty chocolate pools rather than crunchy caramel shards.
Full Ingredient List for Brown Butter Pecan Toffee Cookies
- 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
Step-by-Step Instructions for Brown Butter Pecan Toffee Cookies
Step 1: Combine melted, cooled butter with granulated and brown sugar
In a large mixing bowl, whisk the melted (but cooled) butter with the granulated sugar and packed light brown sugar until the mixture is light in color and slightly fluffy. The cooling prevents cooking the eggs in the next step.
Pro Tip: The mixture should lighten and look ribbon-like when you lift the whisk; it will smell buttery and sweet.
Step 2: Add the eggs and vanilla
Add the eggs one at a time, whisking well after each addition, then stir in the vanilla extract until the batter is smooth and homogenous.
Pro Tip: The batter should look glossy and pourable, without streaks of egg white or unmixed yolk.
Step 3: Fold in the dry ingredients gently
Gently fold the all-purpose flour, cinnamon, cornstarch, baking soda, and baking powder into the wet mixture. Mix just until no streaks of flour remain to avoid developing too much gluten.
Pro Tip: Stop mixing when the dough looks slightly shaggy and cohesive but not overworked; you should still see tiny flour pockets disappear.
Step 4: Stir in the pecans and toffee bits
Fold the toasted pecans and toffee bits into the dough until they are evenly distributed throughout.
Pro Tip: The dough should have visible nut and toffee specks; it will be studded but still pliable.
Step 5: Chill the dough
Place the dough in the refrigerator for 30–45 minutes to firm up. Chilling firms the fat and helps control spread during baking.
Pro Tip: Chilled dough will be noticeably denser and cooler to the touch; it should not stick to your fingers as much.
Step 6: Preheat the oven and prepare the sheet
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat for even baking.
Pro Tip: Wait until the oven is fully up to temperature; an oven thermometer should read 350°F for the most reliable results.
Step 7: Scoop and roll the dough into balls
Scoop small portions of dough (about 1 to 1.5 tablespoons each) and roll them into balls using your hands. Optionally roll each ball in granulated sugar for a sparkly exterior.
Pro Tip: The balls should be smooth and hold their shape; a slight crackle on top is normal after rolling.
Step 8: Bake until edges are golden
Space the balls about 2 inches apart on the tray and bake for 11–14 minutes, watching for golden, set edges while the centers remain soft.
Pro Tip: The edges should look firm and slightly golden while the centers still look a touch underdone; they’ll set as they cool.
Step 9: Cool on the tray to finish setting
Allow the cookies to cool on the baking sheet; they will deflate slightly and develop that signature chewy center as they reach room temperature.
Pro Tip: The cookies should feel set at the edges and gently springy in the center when touched; if fully hard, they may be overbaked.
Expert Tips for Brown Butter Pecan Toffee Cookies
- Use an oven thermometer and bake at an accurate 350°F for consistent results.
- Chill the dough at least 30 minutes; for cleaner shapes and thicker cookies, chill up to 2 hours.
- If cookies spread too thin, reduce oven rack to middle and chill dough longer.
- For chewier centers, err on underbaking by 1–2 minutes; they’ll firm on the sheet.
- Toast your own pecans briefly in a skillet for 5–8 minutes for brighter flavor.
- Use a medium cookie scoop for uniform sizing and bake times.
- Avoid overmixing once flour is added; stop when just combined to prevent toughness.
- If toffee bits melt too much, freeze them for 10 minutes before adding to the dough to help them hold shape.
Storage & Freezing for Brown Butter Pecan Toffee Cookies
Fridge storage: Store baked cookies in an airtight container at room temperature for up to 3–5 days. Use wax or parchment between layers to prevent sticking.
Freezer storage (baked): Freeze cooled cookies in a single layer on a tray until firm, then transfer to a freezer-safe container or bag for up to 3 months. Thaw at room temperature for 30–60 minutes before serving.
Freezer storage (dough): Scoop and freeze dough balls on a tray until solid, then move to a freezer bag or container. Freeze for up to 3 months and bake from frozen, adding 1–2 minutes to bake time.
Reheating: Warm cookies in a 300°F oven for 5–7 minutes to revive chewiness, or zap a single cookie in the microwave for 7–10 seconds for a warm, slightly melty center.
Best containers: Use airtight glass or BPA-free plastic containers for short-term storage and heavy-duty freezer bags or rigid containers for long-term freezing to prevent freezer burn.
Variations & Substitutions for Brown Butter Pecan Toffee Cookies
Chocolate-Chunk & Sea Salt: Replace the toffee bits with equal weight chopped dark chocolate chunks and sprinkle flaky sea salt on top after baking. The result is molten chocolate pockets with a savory finish.
Almond & Brown Butter Boost: Swap pecans for sliced almonds and brown the butter before cooling for a deeper, nutty aroma; the cookies will taste more toasted and fragrant.
Caramel-Centered Cookies: Press a small soft caramel or caramel candy into the center of each dough ball before baking. Expect gooey caramel pockets that add a chewy, decadent surprise.
Gluten-Free Version: Use a 1:1 gluten-free all-purpose flour blend that contains xanthan gum and reduce mixing slightly. Texture will be slightly denser but still tender and chewy.
Frequently Asked Questions About Brown Butter Pecan Toffee Cookies
Q: Do I need to brown the butter to make these cookies taste like brown butter?
A: The recipe lists melted and cooled butter, which gives chewiness without the pronounced browned flavor. If you want a strong brown-butter note, brown the butter first: melt and foam it in a light pan until you see nutty brown bits and smell toasted aromas, then cool before using. Browned butter will intensify nuttiness and caramel notes.
Q: Can I prepare the dough ahead of time and bake later?
A: Yes. You can make the dough and refrigerate for up to 48 hours; chilling can actually improve flavor. For longer storage, shape the dough balls and freeze them; bake directly from frozen, adding 1–2 minutes to the bake time.
Q: Why did my cookies spread too much and become thin?
A: Common causes are warm butter or overly soft dough, insufficient chilling, or a hot oven. Next time, chill the dough longer, ensure the butter was cooled after melting, and verify oven temperature with a thermometer.
Q: Can I replace pecans with another nut or leave them out?
A: Yes. Walnuts, almonds, or hazelnuts all work and change the flavor profile subtly. Omitting nuts will yield a softer cookie with more emphasis on toffee; consider adding 1/4 cup extra toffee bits for additional texture.
Q: How do I keep toffee bits from becoming soggy or melting away?
A: Use high-quality toffee bits (not filled) and keep them cold before adding to the dough. Freezing the toffee bits for 10 minutes before folding them in helps them retain some structure during baking.
Final Thoughts on Brown Butter Pecan Toffee Cookies
If you loved this recipe, please leave a star rating in the recipe card below and pin it to Pinterest so others can find it.
For more inspiration and variations, see Baker by Nature’s Brown Butter Toffee Cookies, check out The Beach House Kitchen’s Brown Sugar Pecan Toffee Cookies, and explore a different take at Sugar Spun Run’s Brown Butter Toffee Cookies.
Brown Butter Pecan Toffee Cookies
Ingredients
Method
- Combine melted, cooled butter with granulated and brown sugar in a large mixing bowl and whisk until the mixture is light in color and slightly fluffy.
- Add the eggs one at a time, whisking well after each addition, then stir in the vanilla extract until the batter is smooth.
- Gently fold in the all-purpose flour, cinnamon, cornstarch, baking soda, and baking powder until just combined.
- Fold in toasted pecans and toffee bits until evenly distributed.
- Chill the dough in the refrigerator for 30–45 minutes.
- 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, optionally rolling each ball in granulated sugar.
- Bake for 11–14 minutes until the edges are golden and the centers are soft.
- Allow the cookies to cool on the baking sheet before transferring to a wire rack.