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Brown Butter Pecan Toffee Cookies with chopped pecans and caramelized toffee bits

Brown Butter Pecan Toffee Cookies

A warm, crackly-edged cookie studded with toasted pecans and buttery toffee, balancing crispy edges and a chewy center.
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Unsalted Butter, melted and cooled Melted then cooled butter encourages a denser, slightly chewier crumb.
  • 1/2 cup Granulated Sugar
  • 1 cup Light Brown Sugar, packed Contributes sweetness and moisture.
  • 2 large Eggs
  • 1.5 teaspoons Vanilla Extract
  • 2.5 cups All-Purpose Flour
  • 1 teaspoon Cinnamon Powder
  • 1 teaspoon Cornstarch
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Baking Powder
Add-ins
  • 1.5 cups Toasted Pecans, roughly chopped Bring crunch and nutty notes.
  • 1/2 cup Toffee Bits Creates pockets of chewy sweetness.

Method
 

Preparation
  1. 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.
  2. Add the eggs one at a time, whisking well after each addition, then stir in the vanilla extract until the batter is smooth.
  3. Gently fold in the all-purpose flour, cinnamon, cornstarch, baking soda, and baking powder until just combined.
  4. Fold in toasted pecans and toffee bits until evenly distributed.
  5. Chill the dough in the refrigerator for 30–45 minutes.
Baking
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Scoop small portions of dough and roll them into balls, optionally rolling each ball in granulated sugar.
  3. Bake for 11–14 minutes until the edges are golden and the centers are soft.
  4. Allow the cookies to cool on the baking sheet before transferring to a wire rack.

Notes

Cookies can be stored in an airtight container for up to 3-5 days. For longer storage, freeze cookies or dough balls.