Crunchy pecan-toffee cookies are rich, buttery treats packed with nutty pecans and sweet chocolate toffee bits. With crisp edges and a slightly chewy center, these cookies deliver irresistible texture and flavor in every bite.

Why You Will Love This Recipe

You’ll love this recipe because it combines sweet, nutty, and buttery flavors in one perfectly balanced cookie. The toffee bits melt slightly into the dough while the pecans add crunch, creating a bakery-style cookie that’s easy to make at home.

Crunchy Pecan-Toffee Cookies

There’s something special about cookies that combine both crunch and caramelized sweetness. These pecan-toffee cookies deliver exactly that with every bite.

The base of the cookie is a classic butter and brown sugar dough, which creates a rich, slightly caramel-like flavor. Brown sugar keeps the cookies moist while helping them develop crisp edges.

Using egg whites instead of whole eggs gives the cookies structure while maintaining a lighter texture. The result is a cookie that’s sturdy yet tender.

Pecans add a deep, nutty flavor that pairs beautifully with the sweetness of the toffee bits. Their slight crunch balances the softness of the dough.

Chocolate-covered toffee bits melt into pockets of buttery caramel and chocolate throughout the cookie. Each bite is filled with little bursts of sweetness.

Chilling the dough before baking helps control spreading and intensifies the flavor. This simple step ensures perfectly shaped cookies with crisp edges.

These cookies are ideal for holiday baking, cookie exchanges, and homemade gift boxes. Their flavor feels festive and comforting.

They’re also perfect for afternoon coffee breaks or dessert platters when you want something a little more indulgent.

Because the dough comes together quickly with simple pantry ingredients, this recipe is both convenient and impressive.

If you’re looking for a cookie that’s crunchy, buttery, nutty, and packed with toffee goodness, these pecan-toffee cookies are sure to become a favorite.

Servings & Time

Servings: About 24 cookies
Prep Time: 15 minutes
Chill Time: 30 minutes
Bake Time: 10–12 minutes
Total Time: About 1 hour

Ingredients

• 2 cups all-purpose flour

• 1 teaspoon baking soda

• ¼ teaspoon salt

• 1 cup unsalted butter, room temperature

• 1 cup brown sugar, firmly packed

• 2 large egg whites

• 1 teaspoon vanilla extract

• ¾ cup coarsely chopped pecans

• ¾ cup chocolate-covered toffee bits (such as Heath®), or to taste

Instructions

1. In a medium bowl, whisk together flour, baking soda, and salt until well combined.

2. In a large bowl, beat butter and brown sugar with an electric mixer until light and fluffy, about 3 minutes.

3. Add egg whites and vanilla extract; beat for 1 more minute.

4. Gradually add the flour mixture and mix until fully combined.

5. Fold in pecans and toffee bits until evenly distributed.

6. Cover the bowl and chill the dough in the refrigerator for at least 30 minutes.

7. Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.

8. Scoop heaping tablespoon-sized balls of dough and place them about 2 inches apart on the baking sheet. Flatten slightly with your palm.

9. Bake for 10–12 minutes, until edges are set and lightly browned.

10. Let cool on the baking sheet for 1 minute before transferring to a wire rack to cool completely.

Tips

• Don’t Skip Chilling: Helps prevent excess spreading.

• Toast the Pecans: Lightly toast for deeper flavor.

• Watch the Edges: Remove when edges are golden for best texture.

• Storage: Keep in an airtight container for up to 5 days.

• Freezer Friendly: Dough can be frozen for up to 2 months.