If you are craving a perfect balance between buttery richness and sweet, crunchy textures, the Butter Crunch Cookies with Toffee Bits and Pecans Recipe is going to be your new favorite indulgence. Each bite melts in your mouth with golden browned butter, delivers a delightful crunch from toffee bits and pecans, and finishes with a subtle sprinkle of sea salt that elevates the flavors to kitchen masterpiece status. These cookies are not just delicious but also offer an experience of textures and tastes that keep you coming back for more.
Ingredients You’ll Need
These simple but essential ingredients come together to create a cookie that’s buttery, chewy, and full of wonderful textures and flavors. Each component plays a key role, from the way the browned butter enriches the dough to how the toffee bits add irresistible crunch and sweetness.
- Unsalted butter (2 sticks): Browning it brings a nutty depth and complexity that sets the flavor foundation.
- All-purpose flour (1 cup): Provides structure for perfect cookie shape and texture.
- Bread flour (â…“ cup): Adds a bit more chew and body to the cookies.
- Baking soda (½ teaspoon): Gives just enough lift without too much rise.
- Baking powder (1 teaspoon): Works alongside baking soda for balanced leavening.
- Fine sea salt (½ teaspoon): Enhances overall flavor by balancing sweetness.
- Cornstarch (2 tablespoons): Contributes to tender, soft centers by limiting gluten development.
- Granulated sugar (¾ cup): Provides sweetness and helps with spreading and crisp edges.
- Light brown sugar (½ cup, packed): Adds moisture and a subtle molasses flavor to keep cookies chewy.
- Large egg + 1 egg yolk: Bind ingredients and add richness, keeping the dough tender.
- Vanilla extract (1 teaspoon): Lifts and deepens all the sweet flavors.
- Toffee bits (1 cup): Give bursts of buttery crunch and caramelized sweetness in every bite.
- Chopped pecans (½ cup): Add a nutty texture contrast that pairs beautifully with the toffee.
- Flaky sea salt (½ teaspoon for topping): The perfect finishing touch to brighten the cookie’s sweetness.
How to Make Butter Crunch Cookies with Toffee Bits and Pecans Recipe
Step 1: Brown the Butter
Begin by melting unsalted butter in a light-colored saucepan over medium heat. Stir constantly as the foam subsides and watch closely for the butter to turn a golden brown color with a nutty aroma. This process, lasting about 5 to 7 minutes, infuses a rich, toasty flavor that’s the secret behind the amazing depth in Butter Crunch Cookies with Toffee Bits and Pecans Recipe.
Step 2: Mix Dry Ingredients
While the butter cools, whisk together all-purpose flour, bread flour, baking soda, baking powder, fine sea salt, and cornstarch in a medium bowl. This blend ensures the right balance of structure and tender crumb in the final cookie texture.
Step 3: Cream Butter and Sugars
In a stand mixer fitted with the paddle attachment, beat the cooled brown butter with granulated sugar and light brown sugar on medium speed for about 2 minutes. This step incorporates air into the mixture, resulting in tender cookie centers.
Step 4: Add Eggs and Vanilla
Scrape down the bowl, then add the room-temperature egg, egg yolk, and vanilla extract. Mix gently on low speed until just combined to maintain a soft dough without overworking.
Step 5: Incorporate Flour Mixture
Slowly add in the flour mixture while continuing to mix on low. Stop as soon as the mixture is uniform to avoid a cakey texture and keep the cookies perfectly chewy and airy.
Step 6: Fold in Toffee Bits and Pecans
Gently fold chopped pecans and toffee bits into the dough with a spatula, ensuring they remain evenly dispersed without breaking down, contributing that essential buttery crunch throughout every cookie.
Step 7: Chill the Dough
Scoop dough balls approximately 1.5 inches wide and place them on a parchment-lined baking sheet. Cover and chill for at least an hour to help control spreading during baking and develop deeper flavors—key to the Butter Crunch Cookies with Toffee Bits and Pecans Recipe’s irresistible texture.
Step 8: Bake to Golden Perfection
Preheat the oven to 350°F and arrange chilled dough balls spaced about 2 inches apart. Bake for 10 to 12 minutes until edges are golden and centers set but soft. Rotate sheets halfway for even baking every time.
Step 9: Add Flaky Sea Salt Topping
Once the cookies come out hot, immediately sprinkle each one with a pinch of flaky sea salt. This final touch balances sweetness and highlights the buttery, caramel notes that make the Butter Crunch Cookies with Toffee Bits and Pecans Recipe truly stand out.
How to Serve Butter Crunch Cookies with Toffee Bits and Pecans Recipe
Garnishes
A light dusting of powdered sugar or an extra pinch of flaky sea salt can add a little flair to each cookie. For special occasions, drizzle a bit of melted chocolate over the top to enhance richness and visual appeal.
Side Dishes
Pair these cookies with a creamy cup of coffee, a glass of cold milk, or a scoop of vanilla ice cream. The cool and smooth contrasts wonderfully with the sweet crunch and buttery softness of the cookies.
Creative Ways to Present
Arrange the cookies on a festive platter for a party, or stack a few between sheets of parchment paper as delightful homemade gifts. Wrapping them with a colorful ribbon instantly turns them into an impressive treat for friends and family.
Make Ahead and Storage
Storing Leftovers
Place cooled cookies in an airtight container at room temperature to keep them fresh and chewy for up to 5 days. To maintain crisp edges, separate layers with parchment paper.
Freezing
You can freeze baked cookies by layering them in a freezer-safe container with parchment in between. They will keep well for up to 3 months. For dough, freeze scooped balls on a tray before transferring to a bag to bake fresh whenever the craving hits.
Reheating
Warm cookies briefly in a 300°F oven for 3 to 5 minutes to revive that just-baked softness and toffee gooeyness, or microwave them for about 10 seconds for a quick treat.
FAQs
Can I substitute pecans with other nuts?
Absolutely! Almonds or walnuts work wonderfully and bring their own unique crunch and flavor. Just chop them roughly to ensure they blend perfectly with the toffee bits.
What if I don’t have bread flour on hand?
You can use all-purpose flour only, but expect slightly less chew. Bread flour contributes a bit more protein, enhancing the cookie’s texture, so it’s a nice addition for the classic result.
Is browning the butter necessary?
Yes, it’s essential. Browning the butter intensifies the flavor with a nutty, caramel-like richness that ordinary melted butter can’t replicate, turning these cookies from good to unforgettable.
Can I make these cookies gluten-free?
Substituting gluten-free all-purpose flour blends can work, but the texture might differ slightly. Adding a bit of xanthan gum may help replicate the chew and structure in this Butter Crunch Cookies with Toffee Bits and Pecans Recipe.
Why do you chill the dough before baking?
Chilling solidifies the fats, which controls dough spread and concentrates flavor. It also helps develop the perfect chewy texture and enhances the buttery toffee crunch you love.
Final Thoughts
This Butter Crunch Cookies with Toffee Bits and Pecans Recipe is truly a special kind of treat that combines classic baking techniques with deliciously unexpected little bursts of sweet and salty crunch. Whether you’re baking for yourself, loved ones, or a festive gathering, these cookies will win hearts and tantalize taste buds with every bite. Trust me, once you try them, they’ll become a beloved staple in your cookie rotation. So, go ahead and make a batch today—you won’t regret it!
Print
Butter Crunch Cookies with Toffee Bits and Pecans Recipe
- Prep Time: 1 hour 10 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 20 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Butter Crunch Cookies are delightfully tender with a perfect double crunch from toffee bits and pecans. Made with browned butter for a rich, nutty flavor, these cookies combine soft, chewy centers with crispy edges and a hint of sea salt for a balanced sweet and salty treat.
Ingredients
Butter Crunch Cookie Ingredients
- 2 sticks (1 cup) unsalted butter
- 1 cup all-purpose flour
- â…“ cup bread flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- 2 tablespoons cornstarch
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- 1 large egg + 1 egg yolk (room temperature)
- 1 teaspoon vanilla extract
- 1 cup toffee bits
- ½ cup chopped pecans (or almonds)
- ½ teaspoon flaky sea salt for topping
Instructions
- Browning the Butter: Melt the unsalted butter in a light-colored saucepan over medium heat, stirring constantly until the foam subsides and the butter turns golden-brown with a nutty aroma, about 5–7 minutes. Watch carefully as the browning happens quickly after foaming stops.
- Mixing Dry Ingredients: Transfer the browned butter to a heatproof bowl and let it cool for 10 minutes. In a separate medium bowl, whisk together all-purpose flour, bread flour, baking soda, baking powder, fine sea salt, and cornstarch until well combined.
- Beating Butter and Sugars: In a stand mixer with paddle attachment, beat the cooled browned butter with granulated sugar and light brown sugar on medium speed for about 2 minutes until fluffy. This traps air, creating tender cookie centers.
- Adding Eggs and Vanilla: Scrape the bowl sides. Add the room temperature egg, egg yolk, and vanilla extract. Mix on low speed until just combined to keep dough tender and prevent overbeating.
- Incorporating Flour Mixture: With the mixer still on low, gradually add the flour mixture until no streaks remain. Avoid overmixing to prevent cakey texture.
- Folding in Toffee and Nuts: Gently fold in the toffee bits and chopped pecans using a spatula, ensuring even distribution while maintaining chunk integrity for that signature double crunch.
- Chilling the Dough: Scoop dough into 1.5-inch balls (about 2 tablespoons each) and place on a parchment-lined baking sheet. Cover and chill in refrigerator for at least 1 hour. This firms the fats for controlled spreading and intensifies flavor.
- Baking: Preheat the oven to 350°F (175°C). Arrange chilled dough balls on baking sheets about 2 inches apart. Bake for 10–12 minutes until edges are golden and centers are set but soft. Rotate pans halfway through baking for even cooking.
- Finishing Touch: Immediately after removing cookies from the oven, sprinkle each hot cookie with a small pinch of flaky sea salt to enhance the sweet and salty flavor contrast.
Notes
- Use light-colored saucepan to monitor butter browning effectively.
- Make sure eggs are at room temperature for proper mixing.
- Do not overmix dough to maintain tender texture.
- Chilling dough is crucial for flavor and spread control.
- Rotate baking sheets halfway to ensure even baking.
- Adjust flaky sea salt topping to preference for optimum flavor balance.
