Description
This recipe for the easiest toffee pecan cookies delivers a crispy, chewy, and addictive treat. Perfect for beginners, these cookies are quick to make and ideal for any occasion or as a homemade gift.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- 0.5 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2.25 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup chopped pecans
- 0.5 cup toffee bits
Instructions
- Preheat your oven to 375°F (190°C). Prepare baking sheets.
- Cream softened butter, packed brown sugar, and granulated sugar until light and fluffy.
- Add eggs one at a time, beating well after each, then stir in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add dry ingredients to wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in chopped pecans and toffee bits.
- Drop rounded tablespoons of dough onto ungreased baking sheets, about 2 inches apart.
- Bake for 9-11 minutes, or until edges are golden brown.
- Let cookies cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
- Enjoy your easy toffee pecan cookies!
Notes
- Ensure butter is softened, not melted, for best texture.
- Do not overmix the dough to keep cookies tender.
- Chilling the dough is optional but recommended to prevent spreading and deepen flavors.
- Cookie dough can be prepared ahead and refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: Approximately 150-200 kcal (estimated)
- Sugar: Approximately 15-20g (estimated)
- Sodium: Approximately 50-70mg (estimated)
- Fat: Approximately 9-12g (estimated)
- Saturated Fat: Approximately 4-6g (estimated)
- Unsaturated Fat: Approximately 4-6g (estimated)
- Trans Fat: 0g (estimated)
- Carbohydrates: Approximately 20-25g (estimated)
- Fiber: Approximately 1-2g (estimated)
- Protein: Approximately 2-3g (estimated)
- Cholesterol: Approximately 30-40mg (estimated)
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