Looking for your next favorite cookie recipe? These pecan cookies by Madison Reid ( @_mrs.madi_) are “the fancy bakery-style treat you wish you had year-round” with crispy edges, gooey centers, and crunch from homemade toffee and toasted Pearson Farm pecans.

Total Time: 3 hrs 27 minutes

Prep Time: 15 minutes

Cook Time: 12 minutes

Chill Time: 3 hours

Servings: 24

Ingredients

Cookie Ingredients

• 1 1/2 cups cake flour

• 1 1/2 cups bread flour

• 1 tsp baking soda

• 1 tsp baking powder

• 1 tsp fine sea salt

• 1 1/4 cup brown sugar

• 1 cup granulated sugar

• 1 cup unsalted butter

• 2 eggs

• 2 tsp vanilla extract

• 12 ounces semi sweet chocolate chips **one bag**

• 2 cups chopped pecans (farm fresh pecans from Pearson Farm)

Toffee Ingredients

• 1 cup unsalted butter

• 1 cup granulated sugar

• 1/4 tsp fine sea salt

• 1/2 tsp vanilla extract

Baking Instructions

Toffee

1. In a saucepan over high heat add all the ingredients: 1 cup unsalted butter, 1 cup granulated sugar, 1/4 tsp fine sea salt and 1/2 tsp vanilla extract. Stir and allow the mixture to reach a boil. Add a candy thermometer,stir as it cooks until it reaches 300 degrees.

2. Pour the hot toffee onto parchment paper and allow it to cool and harden.

3. Once the toffee is hardened, break it up into small and, tiny pieces.

Cookies

1. In a medium sized mixing bowl combine both 1 1/2 cup bread flour and 1 1/2 cup cake flour, 1 teaspoon baking soda, 1 teaspoon baking powder and 1 teaspoon fine sea salt. Set aside.

2. Add 1 cup of unsalted butter at room temperature in a standing mixer with the paddle attachment and mix until softened.

3. Add both 1 cup granulated sugar and 1 1/4 cup brown sugar and mix until combined. Once combined, turn the speed up on the mixer to high and beat for 1-2 minutes until lighter in color and fluffy in texture.

4. Fold in 2 eggs and 2 teaspoons pure vanilla extract, mix on low until combined.

5. Turn the mixer on low and slowly pour the dry ingredients in. Mix only until the dough comes together. Be careful not to over-mix.

6. Fold in the 12 ounces of semi-sweet chocolate chips, 2 cups chopped pecans, and the cooled, chopped toffee.

7. Cover the dough and refrigerate for 1-3 hours minimum. You can also leave in the fridge for up to 3 days.

8. Once the dough has chilled, preheat your oven to 350 degrees.

9. Scoop the dough with a large cookie scoop (1 1/2-2 tablespoons each) onto light metal colored cookie sheets, lined with parchment paper.

10. Bake for 11-12 minutes until the cookies are lightly golden.

11. Remove from the oven and allow the cookies to rest for 5-10 minutes before removing from the pan. Enjoy!

Recipe Troubleshooting

Toffee isn’t quite right? If you don’t use a candy thermometer or watch closely, it might burn or turn grainy. Butter can separate, turning the toffee stage, or stick to the baking tray without parchment paper.

Cookies spread too much? If the dough isn’t chilled long enough, it may spread or be too sticky to handle.

Are cookies dry or dense? It’s likely from overbaking. Make sure to keep an eye on the time and check on your cookies periodically.

Does toffee melt into the cookies? That’s what makes these cookies special. Let them cool thoroughly before eating, and the toffee will harden.

Do nuts or chocolate chips sink to the bottom? It may mean the flour mixture wasn’t evenly mixed in.

Can I use store-bought toffee? Yes, but the texture and flavor are not the same. Homemade really does make such a difference—homemade melts down, creating smaller, crunchy ribbons throughout the cookie.