Toffee Pecan Chocolate Chip Bites Recipe

A bowl with chocolate chip bites and a spatula lifting one chocolate chip cookie bite.

5 from 1 vote

Toffee Pecan Chocolate Chip Bites Recipe

A quick mini muffin-style dessert, these Toffee Pecan Chocolate Chip Bites bring together deep brown sugar flavor, rich toffee, and toasted nuts in one easy, buttery bake.

Prep Time10

Cook Time10

Total Time20

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: -24 bites

Calories: 142kcal

Author: Andrea

Equipment

Stand Mixer

Ingredients

3/4 cup all-purpose flour
3/4 cup brown sugar
6 Tbsp (3/4 stick) butter room temperature
1 large egg
1/2 tsp baking powder
1/2 teaspoon salt
3/4 teaspoon vanilla extract
1/3 cup Heath toffee bits
1/3 cup chopped pecans
1/4 cup mini chocolate chips optional

Instructions

Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Prepare a mini cupcake pan by lightly spraying it with Pam. Set aside.
In a medium-sized mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
In a small saucepan over medium heat, melt the butter. As the butter begins to cook, it will start to foam around the edges. When the foam and crackling stop, it will begin to brown. During this process, swirl the pan to prevent burning. When the butter smells nutty, remove the pan from the heat immediately and transfer it into the bowl of a stand mixer (this will stop the cooking process). Allow to cool for 3–4 minutes.
In the bowl of a stand mixer, beat together the butter and brown sugar for 30 seconds. Turn the speed to low and add one egg at a time. Add the vanilla and mix until combined. Remove the bowl from the stand mixer. Fold in the dry ingredients. Do not overmix. Gently fold in the toffee bits and chopped pecans (mini chocolate chips too, if desired).
Scoop the dough into the prepared cupcake pan, filling each ¾ of the way full. Place in the oven and bake for 10–12 minutes or until the cookie bites are golden brown in color (just remember, if you’re using a non-stick pan, they’ll brown a lot more around the edges, so don’t let them bake for too long). Remove from the oven and let cool in the pan for 5 minutes. Transfer to a wire rack to cool completely.

Notes

STORE the Chocolate Chip Cookie Bites once they’ve cooled completely in an airtight container at room temperature for up to 4 days. To FREEZE, place the cooled bites in a single layer on a baking sheet, freeze until firm, then transfer to a freezer-safe container or bag for up to 2 months.

Thaw at room temperature for about 30 minutes before serving. If you want them warm again, REHEAT in the microwave for about 8–10 seconds per piece or in a 300 degrees Fahrenheit (150 degrees Celsius) oven for 5–6 minutes.

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