Description
Delightfully rich cookies made with nutty brown butter, crunchy pecans, and sweet toffee bits, perfect for any occasion.
Ingredients
- 1 cup Unsalted Butter, melted and cooled
- 1/2 cup Granulated Sugar
- 1 cup Light Brown Sugar, packed
- 2 Large Eggs
- 1.5 teaspoons Vanilla Extract
- 2.5 cups All-Purpose Flour
- 1 teaspoon Cinnamon Powder
- 1 teaspoon Cornstarch
- 1 teaspoon Baking Soda
- 1/2 teaspoon Baking Powder
- 1.5 cups Toasted Pecans, roughly chopped
- 1/2 cup Toffee Bits
Instructions
- Start by creaming together the melted butter with the granulated sugar and brown sugar in a large bowl until the mixture is light and fluffy.
- Add in the eggs one at a time, followed by the vanilla extract. Whisk until everything is well combined and smooth.
- Gradually fold in the flour, cinnamon powder, cornstarch, baking soda, and baking powder. Mix until just combined—be careful not to overmix.
- Time to add those divine toasted pecans and toffee bits! Gently fold them into the dough, ensuring an even distribution throughout.
- Chill the cookie dough in the refrigerator for 30 to 45 minutes.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop out small portions of dough and roll them into balls.
- Space the cookies two inches apart on your lined baking sheet, and then slide them into the oven. Bake for 11 to 14 minutes, until the edges are golden brown.
- Finally, let the cookies cool on the baking tray for a few minutes before transferring them to a cooling rack to finish cooling.
Notes
For a richer flavor, use high-quality butter and toast the pecans beforehand. Serve with warm vanilla ice cream or a cup of coffee.