Go Back
A stack of thick, soft-baked toffee pecan cookies with lightly golden edges, crumbly centers, and generous pieces of buttery toffee and chopped pecans throughout.

Toffee Pecan Cookies

Soft and thick toffee pecan cookies with crackled tops, buttery centers, caramelized toffee bits, and toasted pecans. Bakery-style flavor with a simple method.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Servings: 36 cookies
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup butter softened
  • 1 cup packed brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup toffee bits
  • 1 cup chopped pecans

Equipment

  • Mixing bowls, electric mixer, baking sheets, parchment paper

Method
 

  1. Preheat oven to 350°F and line baking sheets with parchment.
  2. Beat softened butter with both sugars until light and fluffy, about 3 minutes.
  3. Mix in eggs and vanilla until smooth.
  4. Whisk flour, baking soda, and salt in a separate bowl; gradually add to butter mixture until just combined.
  5. Stir in toffee bits and pecans.
  6. Scoop rounded tablespoons onto sheets, spacing 2 inches apart.
  7. Bake 10–12 minutes until edges are set and lightly golden but centers still look soft.
  8. Cool on the sheet 5 minutes, then transfer to a wire rack.

Notes

Pull cookies when centers still look soft—they finish setting on the pan. Do not overbake. Store airtight to keep soft. Excellent warm or at room temperature.