You NEED to bake a batch of these Brown Sugar Pecan Toffee Cookies! They’re chewy and moist and the toasted pecan and buttery toffee flavor combo is totally dee-lish!
Hey there guys!
Last weekend our son Sean came home to visit and he had a hankering for cookies. Sean LOVES pecans just like his mama, so we decided on these Brown Sugar Pecan Toffee Cookies and WOWZA are you folks gonna love ’em! We even shot a VIDEO. Check it out below! It’s just above the recipe card.
I know it’s been pretty hot out, but I promise, baking a batch of these is oh so worth turning on that oven!
Why You’ll Love this Recipe
These cookies only require a handful of ingredients and they are ultra-moist and chewy.
We decided on using dark brown sugar for a deeper, richer flavor and it was the perfect choice.
We also toasted the pecans before adding to the cookie dough. Also a total win.
Ingredients You’ll Need
- all-purpose flour
- baking soda
- ground cinnamon
- unsalted butter
- dark brown sugar
- vanilla extract
- toffee bits
First, you’ll toast your chopped pecans in a 350 degree oven for 7-8 minutes or until fragrant. Then you will remove them from the oven and let them cool.
Then you’ll whisk together your flour, baking soda, cinnamon and salt in a medium bowl and then set aside.
Next up will be to beat your butter and brown sugar together until smooth and creamy.
Then you’ll add your egg and vanilla extract and beat until well combined followed by the flour mixture and mix until just combined.
Once the cookie dough comes together you’ll fold in your toasted pecans and toffee bits.
Last up will be to scoop your cookie dough with a 1 1/2-inch cookie scoop and space roughly 2 inches apart on a parchment-lined baking sheet.
You’ll bake the cookies at 350 degrees for 10-13 minutes until lightly browned around the edges. We baked ours for about 12 minutes, one tray at a time.
You can choose to add a pecan halve to the top of each cookie dough ball if you’d like as pictured below. It makes them look extra pretty and if you’re a pecan fan, the more pecans the merrier.
The toasted pecan/buttery toffee combo is absolutely irresistible. These are the perfect cookie for all you pecan lovers! Hope you bake a batch!
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for Brown Sugar Pecan Toffee Cookies
We used dark brown sugar for this recipe for a deeper, richer flavor.
We also toasted our pecans in a 350 degree oven for 7-8 minutes before adding to the cookie dough to improve the flavor of the cookies. I would not skip this step.
You can scoop your cookie dough with a 1 1/2-inch cookie scoop and then top each ball with a pecan halve as picture above or leave the balls plain. Do what you prefer.
Brown Sugar Pecan Toffee Cookies Recipe Video
- 2 cups all-purpose flour
- 2 tsp. ground cinnamon
- 1 tsp. baking soda
- 1/2 tsp. salt
- 3/4 cup (1 1/2 sticks) unsalted butter, softened to room temperature
- 1 1/4 cups dark brown sugar, firmly packed
- 1 large egg, room temperature
- 1 tsp. vanilla extract
- 1 cup pecans, roughly chopped, plus 28 halves if you choose to top each of the cookies with a pecan halve. This is optional.
- 3/4 cup toffee bits
- sea salt, for sprinkling on top of warm cookies, if desired
- Preheat oven to 350 degrees. Line a large baking sheet with parchment paper and set aside.
- Spread your pecans on another baking sheet and bake in a 350 degree oven for 7-8 minutes or until fragrant. Remove from the oven and set aside to cool.
- In a medium bowl, whisk together flour, baking soda, cinnamon and salt. Set aside.
- Beat butter and dark brown sugar together until smooth and creamy. Add the egg and vanilla extract and beat until combined. Add the flour mixture and mix until just combined. Fold in the toasted pecans and toffee bits.
- Using a 1 1/2-inch cookie scoop, drop cookie dough onto prepared sheets, 2 inches apart. Tope each cookie dough ball with a pecan halve, if desired. Bake 11-13 minutes. Remove from oven and cool on wire racks. While the cookies are fresh from the oven, sprinkle with some sea salt, if desired.