Our sponsors for this event have provided us with some great prizes and we’d like to extend a huge thank you for their generosity. Thanks to Imperial Sugar, Circulon, Peanut Butter & Co. and Page Street Publishing for being a part of Cookie Week!
Let's see what's baking up in the oven today:
That said...I love children. By all means give your kids these cookies-they'll love 'em. They'll love them even more in 20 years. :D
It's kind of hilarious...I think my particular cookie preferences are starting to skew Michael's and my view of the world. Recently I made some perfectly acceptable CCC's-but Michael remarked they almost tasted like a sugar cookie. They didn't. They were much more of a classic chocolate chip cookie, though, and I tend to make a lot of very brown sugar heavy cookies-so in comparison they tasted almost like a sugar cookie. Ah....perspective is a funny thing.
These cookies are browned butter perfection-it's in the dough and the pecans are toasted in the nutty buttery goodness. They are made with dark brown sugar-which adds that extra special mollases-y wonderful flavor. Toffee, my crunchy little friends, are the extra special final element. And salt. Of course. They're crisp yet chewy and sturdy but slightly tender on the insides and then you get a delightful crunch from the pecans and toffee. These are very serious cookies, my friends.
Brown Butter Pecan Toffee Cookies
Makes 18 large cookies.
- 6 oz. pecans, roughly chopped
- 15 tbsp. butter, divided
- 1/2 tsp. sea salt or kosher salt + extra for sprinkling
- 2 cups + 2 tbsp. all purpose flour
- 1/2 tsp. baking soda
- 1 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 egg yolk
- 2 tsp. vanilla extract
- 8.5 oz. package toffee bits (chocolate covered or not, either is fine)
- Preheat oven to 375F degrees. Line a rimmed baking sheet with parchment paper.
- Over medium heat, in a medium sized (preferably light colored) saucepan, melt 3 tbsp. of butter and whisk constantly as it foams and bubbles and little brown bits form.
- Immediately remove from heat and stir in pecans to coat.
- Spread in an even layer on prepared baking sheet. Sprinkle with salt. Roast 4-8 minutes, until browned but not burned (keep a close eye to avoid burning)! Let cool.
- Lower oven temperature to 325F degrees. Line baking sheet(s) with parchment paper or silicone baking mat.
- Return previously used saucepan to medium heat and melt remaining 12 tbsp. butter-whisking constantly as it foams, bubbles, and turns amber as brown bits form. Immediately pour into a large, heatproof, bowl. Let cool 5-10 minutes.
- Add sugars to the cooled butter and beat together on medium-high speed until combined, 1-2 minutes.
- Mix egg, yolk, and vanilla into the sugars and butter.
- Add flour, baking soda, and 1/2 tsp. salt and mix on low until just combined.
- Stir in toffee chips and pecans until evenly distributed.
- Chill dough for 20-30 minutes. Scoop 1/4 cup sized dough balls onto lined baking sheet(s)-leaving ample space in between them.
- Bake 12-16 minutes, until the edges start to turn golden and the center is still soft.
- Sprinkle warm cookies with salt and allow to cool on the baking sheet (you can also transfer to a cooling rack after 10 minutes, if desired).
- Store in an airtight container for up to 1 week.
Don't forget to enter the COOKIE WEEK GIVEAWAY!
How to enter (for more information about the giveaway read this post):
- Mandatory Entry: Leave a comment telling us know what your favorite cookie is to bake during the holidays.
- Many more additional ways to enter in the rafflecopter widget.