Milk Chocolate Chip Toffee Pecan Cookies
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These golden, thick and chewy Bakery-Style Milk Chocolate Chip Toffee Pecan Cookies are the ultimate cookies! Loaded with buttery toffee bits, milk chocolate chips and crunchy pecans, these cookies are soft on the inside and a little crispy on the outside.
We just can’t think of a better combination when you want to impress your discriminating taste-buds! You may crave these Chocolate Chip Toffee Walnut Cookies and this Ultimate Banana Cake with Nutella Frosting if you’re loving chocolate nutty treats!
For these delectable cookies, we went for sinful flavors of milk chocolate, toffee and pecans! Milk Chocolate is the mellow, velvety, smooth chocolate! YUM!
Combining the textures of crunchy pecans and toffee with the sweetness of milk chocolate, these cookies are sure to delight everyone around the table and they are perfect for the holidays and cookie baking fun!
While milk chocolate and dark chocolate both are delicious, milk chocolate goes great with toffee and pecans! More chocolate info required? Check out this Trendy Desserts & Chocoholic Facts EVERY Chocoholic Should Know!
Toffee
More Milk Chocolate Love!
Milk chocolate has a special place in our hearts and we love using it! Can you tell? I mean, besides these milk chocolate cookies, you can choose any of these recipes using more milk chocolate!
Enjoy these Strawberry Milk Chocolate Chip Blondie Bars or this Milk Chocolate Hazelnut Brownie Mousse Trifle or these Perfect Banana Milk Chocolate Chip Cookies to name a few!
Want more? Milk Chocolate Peanut Butter Truffles, OMG! Ultimate Milk Chocolate Cashew Cookies and Milk Chocolate Fudge Covered Popcorn Bars are here for your enjoyment!
Ingredients You Need
- unsalted butter cold from fridge, roughly chopped
- brown sugar
- vanilla extract
- egg
- all-purpose flour
- cornstarch
- baking soda
- salt
- milk chocolate chips
or chunks
- toffee bits
- pecans
- Optional Sea Salt
How to Make Milk Chocolate Chip Toffee Pecan Cookies
- Preheat oven to 350 degrees. Line two baking trays with parchment paper.
- In a large mixing bowl, using a mixer, beat together the chopped cold butter and sugar until combined. Add vanilla and egg. Beat until combined, but do not overmix.
- Add flour, cornstarch, baking soda and salt, if using, and beat on a low speed until soft cookie dough forms. Add chocolate, toffee and pecans and beat briefly.
- Scoop out cookie dough roughly 2 ½ to 3 tablespoons per cookie, and place on prepared oven trays, leaving room for the cookies to spread, 6 cookies per tray unless you are making smaller cookies.
- Bake cookies for 12-14 minutes or until golden brown. Leave cookies to cool completely.
To Chill or Not to Chill Tips for Milk Chocolate Chip Toffee Pecan Cookie Dough
- These cookies are easy to make and bake, when you don’t want to wait for the butter or eggs to come to room temperature and this recipe makes 18 large cookies using about 3 tablespoons of cookie dough per cookie.
- No chilling, unless you want. Chilling will always make your cookies thicker though and you may have to bake a few more minutes.
- If you are chilling, you should go ahead an scoop your dough balls before they go in the fridge or freezer. Because if you don’t, it’s super hard to scoop because the dough is so firm, unless you want dough to start to come to room temperature. I think it’s just easier to do it all in one shot in the beginning and minimize extra work.
- BTW, you can make them smaller, depending what you baking them for and size you like. Just reduce the baking time a few minutes in that case.
After eating more than my fair share, it’s clear that these milk chocolate chip toffee pecan cookies are the ultimate indulgence when it comes to cookies.
Biting into the perfect blend of textures and flavors, from the smooth milk chocolate to the crunchy toffee and pecans, it’s hard to resist reaching for another cookie, trust me! So go ahead and indulge in the deliciousness of milk chocolate chip toffee pecan cookies and treat yourself to something special!
More Toffee Dessert Ideas?
- Butterscotch Toffee Chocolate Cake
- Pumpkin Pie Cake
- Chocolate Peanut Butter Saltine Toffee
- Caramel Apple Toffee Cake
- Pecan Pie M&M Blondies
- Easy Chocolate & Peanut Butter ‘Crack’ Toffee
- ‘Symphony’ Almond Toffee Milk Chocolate Chip Cookies
- Pumpkin Butter Pecan Poke Cake
Bakery-Style Milk Chocolate Chip Toffee Pecan Cookies
Ingredients
- ½ cup or 1 stick unsalted butter cold from fridge, roughly chopped
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- 1 large egg cold
- 1 and 3/4 cup all-purpose flour
- 1 tablespoon cornstarch
- ½ teaspoon baking soda
- ¼ teaspoon of salt
- 1 and 1/2 cups milk chocolate chips or chunks
- 1 cup toffee bits like Heath
- 1 cup pecans
- Optional Sea Salt
Instructions
- Preheat oven to 350 degrees. Line two baking trays with parchment paper.
- In a large mixing bowl, using a mixer, beat together the chopped cold butter and sugar until combined. Add vanilla and egg. Beat until combined, but do not overmix.
- Add flour, cornstarch, baking soda and salt, if using, and beat on a low speed until soft cookie dough forms. Add chocolate, toffee and pecans and beat briefly.
- Scoop out cookie dough roughly 2 1/2 to 3 tablespoons per cookie, and place on prepared oven trays, leaving room for the cookies to spread, 6 cookies per tray unless you are making smaller cookies.
- Bake cookies for 12-14 minutes or until golden brown. Leave cookies to cool completely.
I’m so glad to hear you want to make this recipe a keeper! Thank you so much Tee for trying them and commenting!
Thanks so much for the recipe. I made them and they were a hit. This is a keeper. Thanks again!
Mmmm. You know I love me a good cookie and these are hitting on every level of flavor for me! Pinned!!
Thank you Catherine! They are very delicious and addictive! xo
Ben, you crack me up! Perfect for fall and holidays but I couldn’t help myself. Thank you so much!!
Kim, what are you doing to me? Toffee bits, pecans, and chocolate is such a phenomenal combination that happens to be one of my favourite. That’s cruel cause it’s summertime, and I’m trying to make mostly no-bake desserts. Well, that must be one of the first recipes I’m going to make in fall, I guess.
Oh these look glorious, Kim! There is nothing better than chocolate, toffee and pecans, I wish I could sit down right now to an entire batch of with a tall glass of milk!!