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Delicious Brown Butter Toffee Pecan Cookies

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These brown butter toffee pecan cookies combine a rich, nutty flavor with buttery toffee crunch and a sprinkle of sea salt for a perfect balance of sweet and salty. Easy to make and perfect for sharing or gifting.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, browned
  • 3/4 cup (150g) granulated sugar
  • 3/4 cup (165g) brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (150g) toffee bits (e.g., Heath bits)
  • 1 cup (120g) chopped pecans, toasted
  • Coarse sea salt for sprinkling

Instructions

  1. Brown the butter: Place 1 cup (226g) unsalted butter in a heavy-bottomed skillet over medium heat. Stir constantly as the butter melts, foams, and then starts to brown with little brown flecks appearing. It should smell nutty and toasty. Remove from heat immediately and transfer to a heatproof bowl to cool slightly.
  2. Mix sugars and browned butter: In a large bowl, combine 3/4 cup granulated sugar and 3/4 cup brown sugar. Pour in the warm browned butter and mix until combined using an electric mixer or sturdy spoon.
  3. Add eggs and vanilla: Crack in two large eggs, one at a time, beating well after each addition. Stir in 1 teaspoon pure vanilla extract until smooth and glossy.
  4. Combine dry ingredients: In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
  5. Mix dry ingredients into wet: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing.
  6. Fold in toffee bits and toasted pecans evenly throughout the dough.
  7. Optional chilling: Chill the dough in the fridge for about 30 minutes for thicker cookies and to prevent spreading.
  8. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  9. Shape and bake: Scoop dough using a tablespoon or cookie scoop, spacing cookies about 2 inches apart. Sprinkle each cookie lightly with coarse sea salt. Bake for 12-14 minutes, or until edges are golden and centers are set but still soft.
  10. Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Watch the butter carefully when browning to avoid burning. Do not overmix the dough after adding flour to keep cookies tender. Use room temperature eggs for better texture. Adding toffee bits last helps keep their crunch. Sprinkle sea salt on top before baking for a flavor contrast. Cookies may look slightly underbaked in the center when removed; this is ideal for chewiness. Dough can be chilled from 30 minutes up to overnight to improve texture and flavor.

Nutrition

Keywords: brown butter cookies, toffee pecan cookies, sea salt cookies, easy homemade cookies, holiday cookies, nutty cookies, chewy cookies

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