Name: Sourdough Butter Pecan Toffee Cookies
Prep time: 30 min
Cook time: 20 min
Ingredients: 1 cup (227g) unsalted butter; 1 cup (200g) packed brown sugar; 1 cup (200g) granulated sugar; 1/2 cup (120g) sourdough starter discard; 1/4 teaspoon espresso powder; 2 large eggs; 2 teaspoons pure vanilla extract; 3 1/4 cups (400g) all-purpose flour; 1 teaspoon baking soda; 1 1/2 teaspoons baking powder; 1 teaspoon fine sea salt; 1 cup (150g) Homemade Toffee Bits; 1 cup (100g) toasted chopped pecans; 1 3/4 cups (250g) milk or semisweet chocolate pieces or chips; Flaky sea salt (for finishing)

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Okay, nothing screams the holidays like butter pecan cookies.. unless you add homemade toffee bits too. These Sourdough Butter Pecan Toffee Cookies use brown butter to deepen the nutty flavor of the toasted pecans, and sweet toffee bits melt into little caramel pockets in every bite. These cozy bakery-style cookies have a soft center, crisp edge, and remind me of Christmas Crack in a cookie. Chocolate is optional, but highly encouraged.

Why You’ll Love This Recipe:

This cookie uses easy ingredients to assemble, and with clear steps you’ll achieve a high effort cookie with little work. With options to prepare this cookie dough ahead or the same day, I’ve included steps to help you fit this recipe around your schedule for ease and versatility.

Brown butter is the perfect way to bring out the toasted pecans in the cookie, and the homemade toffee bits and melty chocolate elevate the classic butter pecan flavor to the ultimate bakery-worthy indulgence.

Why Should I Add Sourdough Starter to my Cookies?

Incorporating sourdough starter discard into your cookie dough not only adds a unique depth of flavor but also introduces a fermentation process that enhances the dough’s complexity. Allowing the dough to rest in the refrigerator overnight facilitates this fermentation, as the natural bacteria and yeasts in the sourdough starter continue to develop the dough’s fermentation.

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Tools You’ll Need:

Wire cooling rack- for allowing cookies to rest properly.
Large mixing bowl or stand mixer bowl- for mixing your cookie dough.
Electric mixer (stand or hand-held)– for combining dough.
Spatula– for scraping down bowl.
Parchment paper or silicone mats– to line cookie sheet to avoid burning.
Baking sheets– to bake cookies and toast pecans.
Knife and Cutting Board- to chop pecans and chocolate.
2-ounce (approximately 2 tablespoons) cookie scoop– for shaping large cookies linked here.
Large circular cookie cutter (optional)– for perfectly shaped cookies. I use this set linked here. You can also use a small bowl for this.

Next, Gather Your Ingredients:

Unsalted Butter – Creates your brown butter to make that nutty toffee taste.
Eggs – Adds richness and moisture to the cookie.
Sourdough discard– Adds tangy flavor and moisture and is the magic that ferments your dough. Can be used fed, past peak, or straight from the fridge.
White Granulated Sugar- Sweetens cookies. Helps give cookies that crackly top and crisp edge.
Brown sugar – Adds sweetness and caramel notes to cookies.
Vanilla extract – Adds depth and warmth to cookies.
All-purpose flour – Provides structure and lift to the cookies. You can substitute bread flour but I like the softness all-purpose gives the cookies.
Baking powder – Helps with lift and rise with too much doming in the center.
Baking Soda – Creates the perfect lift without over puffing the cookies.
Sea salt – Enhances overall flavor.
Espresso Powder (optional)- this pinch of espresso brings out the flavors of the cookie, I love the espresso powder from King Arthur linked here.
Toffee Bits- whip up a batch of my Homemade Toffee Bits or you can use store bought toffee bits if you’re pinched on time.
Semi-Sweet or Milk Chocolate – you can use chips or chopped chocolate. This gives the cookies pockets of rich chocolate throughout.
Pecans- adds texture and buttery crunch to the cookie. You can use pieces or chop whole pecans, but I do recommend toasted for flavor.
Flaky Sea Salt (optional) – I love adding Maldon sea salt flakes on top of my cookies for that extra flair. If you haven’t tried this, I highly suggest it! You can find the link here.

Now let’s bake some cookies!

INSTRUCTIONS

Before you start your cookies, you’ll need to make your Homemade Toffee Bits! Head on over to my recipe and whip up a batch. It takes about 10 minutes to cook and 20 to cool down, and the flavor is just unmatched. If you don’t have time want to do this, you can replace the homemade toffee bits with a store bought brand.

Step 1: Brown the Butter

In a medium saucepan, melt the butter over low heat. Continue cooking, stirring frequently, until the butter foams and turns a rich amber color with brown specks at the bottom, emitting a nutty aroma. Remove from heat immediately. This process typically takes about 5-7 minutes. I like to do this the night before.

Once butter is browned, remove the saucepan from heat and transfer the butter to a the stand mixer bowl to room temperature.

Step 2: Toast the Pecans

Preheat oven to 350°F (175°C). Spread pecans on a parchment lined baking sheet, and cook for 10 minutes to toast the pecans. Don’t forget to toast a few extra to press on top of the cookies!

Step 3: Prepare the Dough

In a large mixing bowl, combine the cooled browned butter, brown sugar, and granulated white sugar. Using an electric mixer on medium speed, cream together for approximately 2 minutes until the mixture is light and fluffy. It’ll be a bit crumbly, that’s okay!

Add the eggs, sourdough discard, vanilla extract, and espresso powder to the bowl. Continue to mix on medium speed for another 2 minutes, ensuring all ingredients are well incorporated and fluffy. Remember to scrape down the sides of the bowl and mix everything at the bottom. This insures all your cookies come out evenly.

Add remaining wet ingredients — Cream butter and sugars

Step 4: Incorporate Dry Ingredients

In a separate bowl, sift together with a whisk the all-purpose flour, baking soda, baking powder, and salt. This is important to make sure your ingredients are evenly distributed.

Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing to ensure a tender cookie texture.

Step 5: Add Inclusions

Fold in the toffee bits, toasted chopped pecans, and chocolate pieces, ensuring they are evenly distributed throughout the dough. You can add them to the mixer if using, and pulse them through the dough for ease. Make sure the bottom ingredients of the bowl are folded in and all of the ingredients are incorporated.

Make sure cookie dough ingredients are well combined.

Step 6: Chill the Dough

Cover the mixing bowl with plastic wrap or a lid and refrigerate the dough for at least 3 hours. For optimal fermentation, consider chilling the dough overnight. If chilling overnight, allow the dough to rest at room temperature for about 30 minutes before baking to make scooping easier and ensure the right consistency of your cookies.

Chilling of this dough is key to a a perfect cookie.

Note about refrigerating dough: If you want to scoop and refrigerate dough as balls, I recommend chilling 1-2 hours then scooping. Gram weight for these cookies is roughly 60-70 grams. Refrigerate overnight and allow dough to sit on counter 30 minutes before baking as listed below.

Note about freezing dough: If you choose to freeze the cookie dough, I recommend refrigerating the dough after mixing until it firms up (about 1-2 hours). Scoop your cookies and refrigerate overnight to achieve optimal fermentation. If you wish, you can skip this refrigeration step, but your dough won’t ferment as long. After dough has refrigerated, transfer to airtight containers or zip locks with air removed and freeze. When ready to bake cookies, allow dough to sit out about 1 hour and bake cookies as directed below.

Step 7: Bake the Cookies

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper (or my preference) silicone mats. I use these silicone mats all the time linked here.

Using a 2-ounce (approximately 2 tablespoons) cookie scoop, portion out your cookie dough and roll into balls.

Line the cookies on the cookie sheets in 2 rows of 3, to make 6 large cookies. Bake cookies on center racks for 15 minutes.

Immediately upon removing from the oven, slap the baking sheets on the countertop to achieve a crinkly appearance on the cookies. You may need to return cookies to the oven for an additional five minutes at this point if baking larger cookies, mine usually require another 4-6 minutes. Cookie edges should be golden and centers should be soft and just set when cookies are done. These visual cues are key to achieve a perfect cookie.

While the cookies are still warm, use a large circular cookie cutter or small soup bowl to make the cookie perfectly round by placing the cookie cutter or bowl over the cookie and moving the cutter in a circle that will nudge any irregular edges and make a perfectly shaped cookie.

Press more pecans and pieces of chocolate into the top of the cookie while it’s still warm to make them extra pretty.

Sprinkle warm cookies with flaky sea salt if desired. Allow cookies to cool 25-30 minutes before enjoying.

Enjoy your homemade Sourdough Butter Pecan Toffee Cookies with milk!

Yields 18 large cookies (2 oz)

How to Store:

Room temperature- Keep in an airtight container for 3–4 days. Place a slice of bread in the container to keep them soft.

Freezer- Store in an airtight container for up to 3 months. Allow to come to room temperature and gently reheat to enjoy.

FAQ’S:

Do I really need to chill the dough?

Yes! Chilling helps the butter firm up and prevents spreading, giving you thick, chewy cookies.

Do these cookies taste like sourdough?

Not strongly. The discard just adds a subtle complexity and balances sweetness without tasting “sour”.

Can I use store-bought toffee bits?

You can!

Can I make this recipe without sourdough discard?

Yes! Replace the sourdough discard with 1/4 cup whole milk instead. You’ll add it in at the same step as you would the discard, and mix it into the wet ingredients.

If you loved this recipe, drop a comment and leave a star review and don’t forget to checkout more of my yummy sourdough cookie recipes!

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