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Toffee Pecan Cookies

Prep Time20 minutes
Cook Time12 minutes
Resting Time45 minutes
Total Time1 hour 17 minutes
Course: Dessert
Servings: 18 cookies

Ingredients

  • 1 cup butter salted
  • 1 ¼ cup brown sugar
  • ½ cup demerara or turbinado sugar
  • 1 egg
  • 1 egg yolk
  • 2 tbsp milk 2% or whole
  • 1 tbsp pure vanilla extract
  • 2 cups all-purpose flour
  • 1 cup bread flour
  • 1 tsp baking soda
  • ¾ tsp salt
  • ¼ tsp baking powder
  • 1 cup pecans chopped
  • 1 cup toffee bits

Instructions

  • Remove butter from the fridge and place in microwaveable bowl. Melt completely for 1 to 2 minutes. Be sure to cover the top to prevent the butter from popping.
  • Add the brown sugar and turbinado sugar to the melted butter. Beat until combined.
  • Mix in the egg, egg yolk, milk and vanilla into the butter sugar mixture.
  • Next, add in the all purpose flour, bread flour, baking soda, salt and baking powder. Mix until thoroughly combined.
  • Gently fold in the chopped pecans and toffee bits into the cookie dough.
  • Cover a cookie sheet with aluminum foil. Scoop a spoonful of dough onto the cookie sheet. Next, place another scoop of dough ON TOP of the first scoop, to create a double scooped cookie. Continue until your cookie sheet is full with about 2-3" between each cookie.
  • Place baking tray with cookies into the fridge to chill for at at least 30 minutes.
  • Part way through the chilling process, preheat the oven to 375°.
  • Remove the baking tray from the fridge and place in warmed oven. Set the timer for 6 minutes.
  • Following the 6 minutes, open the oven and turn the baking tray, to allow the cookies to cook evenly. Bake for another 6 minutes.
  • Remove the gently browned cookies from the oven. Allow them to cool on the tray for at least 10 minutes.
  • Repeat for any remaining cookie dough.
  • Enjoy!

Notes

Cookies can be stored at room temperature for up to 5 days.