Description
These triple-threat cookies are especially irresistible straight out of the oven when they’re still warm.
Ingredients
Units
Scale
- 6 tbsp (3/4 stick) butter
- 12 oz (340 g) semisweet chocolate chips, divided
- 2 oz (60 g) unsweetened chocolate
- 2 extra-large eggs
- 2 tsp pure vanilla extract
- 3/4 cup (180 ml) sugar
- 1/2 cup (120 ml) all purpose flour
- 1 tsp baking powder
- 1/4 tsp kosher salt
- 1 1/2 cups (360 ml) roughly chopped pecans
- ⅔ cup (160 ml) peanut butter chips, such as Reese's
- 1 cup (240 ml) toffee bits
Instructions
- Preheat the oven to 325°F. Line a few sheet pans with parchment paper. When oven is preheated, place pecans in a small pan and toast for 10 minutes or until crisp and golden. Set aside to cool while making batter.
- Place the butter, 6 oz of the chocolate chips, and the unsweetened chocolate, in a microwave-safe bowl. Heat on high for 1 minute, remove from microwave and stir. Heat for another 30 seconds, then stir again. Repeat until mixture is just melted. Cool for 15 minutes.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and vanilla until combined. Add the sugar, raise the speed to medium-high, and beat for 2 more minutes, until the batter is thick and falls back on itself in a ribbon. Set aside.
- With the mixer on low, slowly add the chocolate mixture to the egg mixture. Combine the flour, baking powder, and salt in a small bowl and fold it into the chocolate mixture with a rubber spatula.
- In another bowl, combine the pecans, peanut butter chips, the remaining 6 oz of chocolate chips, and the toffee bits and fold it into the chocolate mixture. Scoop rounded mounds of batter 1 inch apart onto the prepared sheet pans.
- Bake for 13-15 minutes. (I like to under bake them slightly, so that they’re soft and chocolatey in the centers and crisp on the outsides. Cool on the baking sheets.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 290