Toffee Pecan Cookies
These Toffee Pecan Cookies are the kind of treat that makes everyone stop what they're doing and head straight to the oven. The combination of buttery dough, crunchy toffee bits, and toasted pecans creates a texture that's absolutely addictive. What makes this Crunchy Toffee Pecan Cookies so special is how simple it is to put together, yet the results taste like they came from a fancy bakery.
Equipment
- Mixing bowls at least two
- Baking sheets two or three
- Measuring cups and spoons
- Cookie scoop or tablespoon
- Wire cooling rack
- Spatula
Ingredients
- 2 cups all-purpose flour 240g
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup granulated sugar 150g
- ½ cup unsalted butter 113g, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 cup whole almonds toasted and roughly chopped
- 1 cup toffee bits such as Heath Toffee Bits
- 1 cup pecan halves toasted and chopped
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats and set aside.
- Spread almonds and pecans on a baking sheet in a single layer. Toast for about 8 minutes, shaking the pan halfway through. Cool completely, then roughly chop.
- In a medium bowl, whisk together the flour, baking powder, and salt until evenly distributed. Set aside.
- In a large mixing bowl, beat softened butter and granulated sugar on medium speed for about 3 minutes until light and fluffy. Scrape down the sides with a spatula.
- Add eggs one at a time, beating well after each addition. Pour in vanilla extract and almond extract, mixing until smooth and completely combined.
- With the mixer on low speed, gradually add the flour mixture to the butter mixture. Mix just until the flour disappears and no dry streaks remain. Do not overmix.
- Using a spatula or wooden spoon, gently fold in the chopped toasted almonds, chopped toasted pecans, and toffee bits until evenly distributed.
- Use a cookie scoop or tablespoon to drop rounded portions of dough onto prepared baking sheets, leaving about 2 inches of space between each cookie.
- Bake for 10 to 12 minutes until edges are golden brown but centers still look slightly soft. Rotate sheets halfway through if baking multiple batches.
- Let cookies cool on the baking sheet for about 5 minutes, then transfer to a wire cooling rack using a spatula. Cool completely before storing or serving.
Notes
- Don't skip toasting the nuts: Toasting brings out the natural oils and deepens the flavor significantly.
- Use room temperature butter: Butter that's too cold won't cream properly, and butter that's too warm will make your dough spread too much.
- Measure flour correctly: Spoon the flour into your measuring cup and level it off instead of scooping directly from the bag.
- Chill the dough if needed: If your kitchen is warm and the dough feels too soft, refrigerate it for 15 minutes before scooping.
- Watch the baking time closely: The difference between perfectly baked and overbaked is just a minute or two.
- Cool on the pan first: This prevents the cookies from breaking when you transfer them.
- Store with care: Keep toffee bits from getting sticky by storing cookies in an airtight container with a piece of parchment between layers.
- Storage: Store completely cooled cookies in an airtight container for up to 5 days at room temperature, up to 10 days in the refrigerator, or up to 3 months in the freezer.
- Make-ahead: The dough can be refrigerated for up to three days or frozen for later. Scoop dough into portions and freeze on a baking sheet, then transfer to a freezer bag for up to 3 months.
- Reheating: Warm cookies in a 300°F oven for 3 to 5 minutes to restore that fresh-baked texture.
- Substitutions: Salted butter can be used; reduce added salt to a pinch. Walnuts, cashews, or macadamia nuts can be substituted for pecans. If you don't have almond extract, use an extra teaspoon of vanilla extract instead.
Nutrition
Serving: 1CookieCalories: 185kcalCarbohydrates: 19gProtein: 3gFat: 11gSaturated Fat: 4gCholesterol: 28mgSodium: 55mgFiber: 1gSugar: 10g
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