Delicious toffee and pecan stuffed chocolate-chip cookies dipped in melted milk chocolate. These toffee pecan cookies are soft & chewy with crisp edges!
My dad’s commute from his home to work almost directly passes my home. He stops in occasionally to say hi to his
daughter grandsons and we love the visit. The last time he came for a visit, I had just pulled these cookies out of the oven and there was a finished soup in the crockpot. He sheepishly informed me that he planned all of his visits around either lunch or dinner time in hopes that I will feed him something good.
So I told him, if I’m going to feed him, he has to give me a recipe rating on what he tries. It’s only fair right?
I spooned him up a big bowl of soup as he eyed these cookies. (Am I supposed to offer cookies before lunch? Because I remember one too many times he told me no cookies before lunch…?)
After he ate the soup he had a cookie, or two, or three. And then it was time for the recipe ratings.
He said, “So tell me how this works exactly.” To which I responded, “Scale of 1 to 10; 1 being the worst thing you’ve ever eaten and 10 is the best.”
And his rating: “Soup was a 2.”
“Really?! A 2? Man, I loved that soup!” To which he looked at me with a puzzled expression and said, “A two is the second highest I could have given you!” After we re-discussed how the ratings worked, he gave the soup a 9 and the cookies, he said, “I’ll give a 20.”
Clearly I had to fire him from rating my recipes.
However, since these got a solid 20 on that 1-10 scale, I am going to assume he really loved them.
These toffee pecan cookies are SO delicious – soft and chewy, buttery, sweet, and they’ve got those crisp edges that we all know and love.
They are stuffed with pecan bits, toffee, and plenty of chocolate! And if you’re really in the mood for a treat, you can DIP these cookies in melted chocolate.
A few notes on the recipe:
- I LOVE the texture that melted (or browned) butter gives to cookies. BUT sometimes it makes them greasy so I call for *mostly* melted butter. Be careful to not completely melt the butter, but it should be about 75% of the way melted. I usually pop straight out of the fridge butter into the microwave (I have a 1000 watt microwave) for 25 seconds and then check and return it for 10-15 seconds checking every 5 seconds. Because the butter is mostly melted, it does mean you’ll need to chill the dough. But honestly chilled dough is the best!! It’s like waiting for a good steak to marinate and become more flavorful. So much more flavor and the best possible texture comes from chilled cookies!
- The one measurement to really be careful with is the flour. If you press a measuring cup into a bag of flour you’ll pack in a lot more than intended. I spoon the flour into the measuring cup, fill it up completely and then scoop off the extra off the top with my finger. Measure the flour carefully for this recipe and you’ll be golden! If your cookies are spreading too much you likely didn’t add enough flour. Too cakey and you’ve added too much. To ensure you’ve measured the flour right: try baking just one or two cookies at the first. If the cookie spreads too much or more than you like, stir in a few more tablespoons of flour and test it again. Once you have the perfect consistency, bake the remaining cookies. That is just an optional tip to test the amount of flour in your cookies and control the amount of “spread”
- Shape the cookie balls just like the picture. I basically roll two small balls of dough and smush them together. This makes it so the “bottom ball” of dough bakes first giving you that crisp delicious exterior and that “top ball” of dough bakes last leaving a slightly under-baked, soft & chewy center. YUM.
- Last but not least: MIX-INS! I like a cookie chock full! If there isn’t chocolate in every bite, it’s not my favorite. If you aren’t like me on this one, make sure to scale back the amount of mix-ins I call for in the recipe.
Enjoy! This is the last cookie recipe for a while, so get ready for some healthy recipes coming soon!
- 12 tablespoons unsalted butter
- 3/4 cup light brown sugar packed
- 1/2 cup white sugar
- 2 large eggs, separated
- 1/2 tablespoon vanilla extract I LOVE Mexican vanilla in these cookies!
- scant 1/2 teaspoon salt
- 3/4 teaspoon baking soda
- 2 and 1/4 cups white flour
- 3 Heath Bars
- 1/3 cup Diamonds of California chopped pecans plus more for topping
- 2 packages (4 ounces EACH) semi-sweet baking bars or sub milk chocolate bars (whichever chocolate you like best!)
- Optional: coarse sea salt
In a large bowl, place the butter and partially melt. There should still be chunks, but about 75% of the way melted. (It is important to not melt the butter all of the way!)
Add in the brown sugar and white sugar. Whisk together until just combined and smooth.
Add in 1 large egg and 1 egg yolk. (Discard the whites or save for another recipe.) Add in the vanilla extract and mix.
Add in the salt, baking soda, and white flour*. Mix until just combined being careful to not over mix.
Coarsely chop the Heath Bars, 1 of the baking bars, and the pecans. Mix into the dough (reserve some for later if desired**). Cover the bowl tightly and chill for 1 to 8 hours.
Preheat the oven to 325 degrees F. Line a pan with parchment paper or use a nonstick liner.
Roll balls of dough into tall cylindrical balls (see picture above for shape and size). Place 6-8 cookie balls on a sheet to give the cookies plenty of room to spread.
Bake for 8-12 minutes erring on the side of under-baking which keeps them soft and chewy! Remember the cookies will bake a little more out of the oven, so take them out as soon as the edges start to lightly brown!
Remove from the oven and **press a few additional chocolate or Heath bar pieces into the top if desired (makes them look pretty and ensures chocolate in every bite). Allow to cool on the baking tray for 5 minutes before transferring them to a cooling rack.
OPTIONAL: Dip in chocolate: coarsely chop the last baking bar and place the chopped chocolate in a microwave safe bowl. Microwave in bursts of 15 seconds stirring in between each burst for 15 seconds until melted. Dip half of the cooled cookies into the melted chocolate. Top the melted chocolate with additional pecans or sea salt (or leave them plain.)
When measuring the flour, do not press the measuring cup into the bag of flour as that packs in a ton more flour. Spoon the flour into the cup and then level. The flour should completely fill up the cup measurer without being packed in. Measuring the flour correctly is going to give you the most success with this recipe! If the cookies are spreading too much you likely didn't add enough flour; if the cookies are cakey and too thick, you have too much flour.
Recipe inspired by and very highly adapted from Food Republic.
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Special thanks to Diamonds of California for sponsoring this post. As always, all opinions are my own.