Introduction

These pecan cookies with homemade toffee are a delightful treat combining buttery crunch, rich chocolate, and sweet toffee bits. Perfect for any occasion, they offer a satisfying texture and a blend of comforting flavors that will keep you coming back for more.

The image shows two close-up cookies on a black wire cooling rack placed on a white marbled surface. Each cookie has a rough, golden-brown texture with visible chocolate chips scattered throughout and slightly melted caramel or butterscotch spots in the center. The edges are crinkled and slightly darker than the softer, chewier middle. Some tiny flakes of sea salt are sprinkled on top, adding texture and contrast. The cookies look fresh and soft with small cracks on the surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups cake flour
1 1/2 cups bread flour
1 tsp baking soda
1 tsp baking powder
1 tsp fine sea salt
1 1/4 cup brown sugar
1 cup granulated sugar
1 cup unsalted butter (for dough)
2 eggs
2 tsp vanilla extract
12 ounces semi-sweet chocolate chips (one bag)
2 cups chopped pecans (preferably farm fresh)
1 cup unsalted butter (for toffee)
1 cup granulated sugar (for toffee)
1/4 tsp fine sea salt (for toffee)
1/2 tsp vanilla extract (for toffee)

Instructions

Step 1: Prepare the toffee by combining 1 cup unsalted butter, 1 cup granulated sugar, 1/4 tsp fine sea salt, and 1/2 tsp vanilla extract in a saucepan over high heat. Stir and bring the mixture to a boil.
Step 2: Attach a candy thermometer to the saucepan and continue stirring as the mixture cooks until it reaches 300°F (hard crack stage).
Step 3: Pour the hot toffee onto parchment paper and let it cool completely until hardened.
Step 4: Once hardened, break the toffee into small and tiny pieces. Set aside.
Step 5: In a medium bowl, whisk together the cake flour, bread flour, baking soda, baking powder, and 1 tsp fine sea salt. Set aside.
Step 6: In a standing mixer fitted with the paddle attachment, beat 1 cup unsalted butter (at room temperature) until softened.
Step 7: Add 1 cup granulated sugar and 1 1/4 cup brown sugar to the butter. Mix until combined, then increase the mixer speed to high and beat for 1-2 minutes until the mixture is lighter in color and fluffy.
Step 8: Add the eggs one at a time along with 2 tsp vanilla extract, mixing on low until just combined.
Step 9: With the mixer on low, gradually add the dry flour mixture. Stir only until the dough comes together; avoid over-mixing.
Step 10: Fold in the semi-sweet chocolate chips, chopped pecans, and the cooled toffee pieces gently by hand.
Step 11: Cover the dough and refrigerate for at least 1 hour, up to 3 days, to allow flavors to meld and dough to firm.
Step 12: When ready to bake, preheat your oven to 350°F and line cookie sheets with parchment paper.
Step 13: Scoop the dough using a large cookie scoop (about 1 1/2 to 2 tablespoons per cookie) onto the prepared sheets, spacing them evenly.
Step 14: Bake for 11-12 minutes, until the edges are lightly golden but centers remain soft.
Step 15: Remove from the oven and let the cookies rest on the pan for 5-10 minutes before transferring to a wire rack to cool completely. Enjoy!

Tips & Variations

Use a mixture of cake and bread flour for a tender yet chewy cookie texture.
Chill the dough up to 3 days ahead to develop deeper flavor and make it easier to handle.
Swap pecans for walnuts or almonds if preferred.
For a more intense toffee flavor, add a sprinkle of sea salt on top of cookies before baking.
If you don’t have a candy thermometer, cook the toffee mixture until it thickens and turns a deep amber color, but be careful not to burn it.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed bag for up to 3 months. To reheat, warm in a low oven for a few minutes to soften the toffee and refresh the chocolate chips’ texture.

How to Serve

The image shows soft baked cookies cooling on a black wire rack placed on a white marbled surface. Each cookie has a light golden brown color with a slightly rough texture and visible chocolate chips embedded throughout. The center of the cookies has a shiny, caramel-like gooey spot that contrasts nicely with the drier edge. Some coarse salt flakes are sprinkled on top, adding texture and a touch of sparkle. The cookies are round with a slightly uneven shape, showing their homemade quality. The photo is a close-up, focusing on the top two cookies, emphasizing their soft and chewy appearance. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-made toffee instead of making it from scratch?

Yes, you can substitute with high-quality store-bought toffee pieces, but homemade toffee adds a fresher, richer flavor that complements the cookies beautifully.

What if I don’t have both cake flour and bread flour?

If you don’t have both, you can use all-purpose flour as a substitute, but the texture may be slightly less tender and chewy. For best results, try to get a mix or adjust with a bit of cornstarch if only using all-purpose flour.