Toffee Pecan Drop Cookies
Sweet, nutty, and irresistibly chewy, these Toffee Pecan Drop Cookies are the ultimate treat for cookie lovers. Featuring crispy edges and soft, melt-in-your-mouth centers, these cookies are loaded with crunchy pecans and rich toffee bits for a perfect balance of flavors and textures. Made with simple pantry staples like brown sugar, butter, and vanilla, this recipe comes together in just 25 minutes, making it an ideal dessert or snack for any occasion. Whether you’re baking for a holiday gathering, a potluck, or just to satisfy your sweet tooth, these cookies are sure to delight. Serve them fresh from the oven with a glass of milk or package them as a thoughtful homemade gift. Easy to make and utterly delicious, these cookies will quickly become a household favorite!
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 0.5 cup Granulated sugar
- 1 cup Brown sugar, packed
- 2 Large eggs
- 2 teaspoons Vanilla extract
- 2.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1.5 cups Toffee bits
- 1 cup Pecans, chopped
Instructions
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream the unsalted butter, granulated sugar, and brown sugar together using a hand mixer or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Beat in the eggs one at a time, mixing well after each addition, then add the vanilla extract and mix until combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until incorporated. Avoid overmixing.
Using a spatula, fold in the toffee bits and chopped pecans until evenly distributed throughout the dough.
Scoop rounded tablespoonfuls of dough (or use a cookie scoop) and drop them onto the prepared baking sheets, spacing the cookies about 2 inches apart.
Bake in the preheated oven for 9-11 minutes, or until the edges are set and the cookies are lightly golden. The centers will look slightly underbaked but will firm up as they cool.
Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 1 week, or freeze for longer storage.
Nutrition Facts
Calories |
173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.7 g | 12% | |
| Saturated Fat | 4.7 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 88 mg | 4% | |
| Total Carbohydrate | 20.2 g | 7% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 12.3 g | ||
| Protein | 1.7 g | 3% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 15 mg | 1% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 37 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
