You need to bake a batch of these Brown Sugar Pecan Toffee Cookies — chewy, moist, and bursting with toasted pecan and buttery toffee flavor.
Hello friends!
When our son Sean visited last weekend he asked for cookies. He loves pecans, so we made these Brown Sugar Pecan Toffee Cookies — and they were a hit. The combination of dark brown sugar, toasted pecans, and buttery toffee is wonderful. We even filmed a short video showing how they come together.
Even on a warm day, these cookies are worth firing up the oven for.
Why You’ll Love This Recipe
These cookies use simple ingredients and deliver a soft, chewy texture with deep, caramel-like notes from dark brown sugar.
Toasting the pecans before folding them into the dough boosts their flavor and adds crunch where it matters most.
Ingredients You’ll Need
- All-purpose flour
- Baking soda
- Salt
- Ground cinnamon
- Unsalted butter
- Dark brown sugar
- Egg
- Vanilla extract
- Pecans
- Toffee bits
Step-by-Step Instructions
Toast the pecans: Preheat the oven to 350°F. Spread chopped pecans on a baking sheet and bake 7–8 minutes, until fragrant. Remove and cool.
Mix dry ingredients: In a medium bowl whisk together 2 cups all-purpose flour, 1 tsp baking soda, 2 tsp ground cinnamon, and 1/2 tsp salt. Set aside.
Cream butter and sugar: In a large bowl beat 3/4 cup (1 1/2 sticks) softened unsalted butter with 1 1/4 cups firmly packed dark brown sugar until smooth and creamy.
Add egg and vanilla: Mix in 1 large room-temperature egg and 1 tsp vanilla extract until combined. Add the flour mixture and stir until just combined.
Fold in mix-ins: Fold in the cooled toasted pecans (about 1 cup roughly chopped) and 3/4 cup toffee bits until evenly distributed.
Scoop and bake: Using a 1 1/2-inch cookie scoop, place dough balls about 2 inches apart on a parchment-lined baking sheet. Optionally press a pecan half onto each ball for a decorative finish. Bake at 350°F for 10–13 minutes, until edges are lightly browned (we baked about 12 minutes). Transfer to wire racks to cool. While still warm, sprinkle with a pinch of sea salt if desired.
The combination of toasted pecans and buttery toffee is irresistible — perfect for pecan lovers. Enjoy a batch warm from the oven!
Please let me know if you try the recipe or have any questions in the comments.
Cook’s Notes
Dark brown sugar gives these cookies a deeper, richer flavor. We recommend toasting the pecans at 350°F for 7–8 minutes — it makes a noticeable difference.
You can top each cookie with a pecan half for presentation, but it’s optional.
Brown Sugar Pecan Toffee Cookies Recipe
Brown Sugar Pecan Toffee Cookies
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 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 to top cookies, optional)
- 3/4 cup toffee bits
- Sea salt for sprinkling, optional
Instructions
- Preheat oven to 350°F. Line a large baking sheet with parchment paper.
- Spread pecans on a baking sheet and toast in the oven 7–8 minutes until fragrant. Cool.
- In a medium bowl whisk together flour, baking soda, cinnamon, and salt. Set aside.
- Beat butter and dark brown sugar until smooth. Add egg and vanilla and beat until combined. Stir in the flour mixture until just combined, then fold in toasted pecans and toffee bits.
- Using a 1 1/2-inch scoop, drop dough 2 inches apart on prepared sheets. Top with a pecan half if desired. Bake 11–13 minutes until edges are lightly browned. Cool on wire racks; sprinkle with sea salt while warm if you like.
Notes
Dark brown sugar deepens the cookie’s flavor. Toasting pecans enhances their aroma and taste — don’t skip it. Top with pecan halves for a pretty finish or leave plain.
Servings: 28 cookies
Author: MaryAnn Dwyer
Keyword: brown sugar, cookies, pecans, toffee bits
Cuisine: American — Course: Dessert, Snack