Hi Bakers! I developed this cookie recipe last fall after having some leftover pecan toffee from my Apple Crunch Cake. It still stands as one of my favorite recipes ever. Remember how I admitted that chocolate chip cookies are my favorite treats? Well, these with pecan toffee bits take the classic CCC to the next level. Enjoy!

When I’m craving homemade cookies, I want them now! This Pecan Toffee Chocolate Chip Cookie recipe uses ingredients straight from the refrigerator and doesn’t need to be chilled before baking. Using partially melted butter and a cold egg yolk means the temperature and texture of the dough is perfect for scooping just after mixing and the cookies can be baked right away.

The added pecan toffee not only offers a bit of crunch to each bite, but brings out all of those brown sugar and butterscotch flavors that we love so much about chocolate chip cookies.