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Crunchy Pecan-Toffee Cookies

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.
Prep Time15 minutes
Cook Time10 minutes
Chilling Time30 minutes
Total Time55 minutes
Servings: 24 cookies

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

  • In a medium bowl, whisk together flour, baking soda, and salt until well combined.
  • In a large bowl, beat butter and brown sugar with an electric mixer until light and fluffy, about 3 minutes.
  • Add egg whites and vanilla extract; beat for 1 more minute.
  • Gradually add the flour mixture and mix until fully combined.
  • Fold in pecans and toffee bits until evenly distributed.
  • Cover the bowl and chill the dough in the refrigerator for at least 30 minutes.
  • Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
  • Scoop heaping tablespoon-sized balls of dough and place them about 2 inches apart on the baking sheet. Flatten slightly with your palm.
  • Bake for 10–12 minutes, until edges are set and lightly browned.
  • Let cool on the baking sheet for 1 minute before transferring to a wire rack to cool completely.

Notes

  • 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.