Brown Sugar Pecan Toffee Cookies

5 from 2 votes

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!

Prep Time20

Cook Time13

Total Time33

Course: Dessert, Snack

Cuisine: American

Keyword: brown sugar, cookies, pecans, toffee bits

Servings: cookies

Calories: 179kcal

Author: MaryAnn Dwyer

Ingredients

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

Instructions

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.

Notes

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.

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