Ingredients
Equipment
Method
- Begin by preheating your oven to 375°F (190°C). Line two large baking sheets with parchment paper. This will prevent the cookies from sticking and ensure easy cleanup, allowing your delightful Toffee Pecan Cookies to bake evenly.
- In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and packed light brown sugar. Use an electric mixer or a sturdy whisk to cream these ingredients together until the mixture is light, fluffy, and pale in color. This process incorporates air, which is crucial for a tender cookie texture.1 cup unsalted butter, softened, 1 cup granulated sugar, 1 cup packed light brown sugar
- Add the two large eggs, one at a time, beating well after each addition to ensure they are fully incorporated. Next, stir in the vanilla extract for that classic comforting aroma and flavor that makes these Toffee Pecan Cookies so special.2 large eggs, 1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. This step ensures that the leavening agent (baking soda) and salt are evenly distributed throughout the flour, preventing any pockets of dryness or saltiness in your final cookies.2 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt
- Gradually add the dry ingredient mixture to the wet ingredients in the large mixing bowl. Mix on low speed with your electric mixer, or stir with a spatula, until just combined. Be careful not to overmix the dough at this stage, as it can lead to tough cookies.
- Gently fold in the chopped pecans and toffee bits into the cookie dough. Ensure they are evenly distributed throughout the mixture. These are the star players in your Toffee Pecan Cookies, providing irresistible crunch and caramel-sweetness with every bite.1 1/2 cups chopped pecans, 1 cup toffee bits
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading. For more uniform cookies, you can use a cookie scoop.
- Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are still slightly soft. The toffee bits will be melted and caramelized, and the pecans will be toasted.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This allows them to set properly, maintaining their texture and preventing them from breaking apart. Enjoy your freshly baked Toffee Pecan Cookies!
Notes
Store cookies in an airtight container at room temperature for up to 5-7 days. For longer storage, freeze wrapped cookies for up to 2-3 months.
