The Best Pecan Toffee Cookies

Skip the chocolate chips and dive into these Pecan Toffee Cookies, the ultimate treat if you love rich, buttery flavors and a soft, chewy texture. By combining melted butter, packed brown sugar, and toasted chopped pecans, this recipe creates a deep, toffee-like profile that is perfectly balanced by a hint of salt. They are wonderful after a bowl of my Black Bean Soup. So, whether you are looking for a soft pecan cookie that stays fresh for a week or a freezer-friendly dough for later, this easy-to-follow method delivers bakery-quality results every time.

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Frequently Asked Questions

If you are craving the ultimate non-chocolate chip cookie, you’ve found it. These Pecan Toffee Cookies balance the rich, nutty notes of toasted chopped pecans perfectly with the deep brown sugar base. 

By using melted butter and beating it until the sugars are fully dissolved, you create a chewy, toffee-like consistency that sets these apart from your standard butter cookie or even chocolate chip cookie.

And toasting the pecans is essential. It brings the flavor of the pecans to the forefront. They are just "nuttier" when you toast them.

What makes this the best pecan cookie recipe is the texture. I’ve added cornstarch to the dry ingredients to ensure they stay soft, while the salt ensures the sweetness isn't overpowering. 

Finally, here's an expert tip - avoid taking them out of the oven too soon. If you do, they will be way too soft. Instead, have a bit of patience. Take them out when the bottoms start to brown. Then leave them on the tray for 3-4 minutes, so they set before putting them on the cooling rack.

Whether you are looking for a holiday baking favorite or a simple weekend treat, these buttery delights are a guaranteed crowd-pleaser.

Why You’ll Love These Pecan Toffee Cookies:

• Irresistibly Soft: The secret is the melted butter and the cornstarch, plus the quick chill time in the fridge.

• Deep Toffee Flavor: Melted butter combined with packed brown sugar creates a natural caramelization. Use dark brown sugar to intensify the flavor.

• Perfectly Balanced: Toasting the pecans in a skillet beforehand deepens the pecan flavor in the cookie.

• Make-Ahead Friendly: You can easily freeze the baked cookies or keep the dough on hand for later.

What You Will Need to Make These Pecan Toffee Cookies

Tools

• Small skillet (for toasting pecans).

• Hand beater.

• Baking sheet and parchment paper.

• Cookie scoop.

• Cooling rack.

Ingredients

• 1 cup Butter, melted and cooled slightly

• 1 cup packed Brown Sugar

• ½ cup Sugar

• 1 Egg

• 1 tablespoon Vanilla

• 2 cups Flour

• 2 teaspoons Cornstarch

• 1 teaspoon Baking Soda

• ¼ teaspoon Salt

• 1 ¼ cup toasted chopped Pecans

Here's the recipe!

Frequently Asked Questions

How do I keep my cookies from spreading too much?

The secret to controlling the spread is in the chill time. For a thicker, more compact cookie, refrigerate the dough for longer than the recommended one hour before baking.

Can I add chocolate chips to this recipe?

Absolutely. While these are designed as the ultimate non-chocolate chip cookie, adding semi-sweet or white chocolate chips to the dough is a great variation.

What is the best way to keep these cookies soft after baking?

Store the cooled cookies in a sealed container on the counter for up to a week. For an extra pro-tip, add a slice of bread to the container; the cookies will absorb the moisture from the bread and stay soft longer.

Do I really need to toast the pecans?

Yes! Toasting the pecans in a small skillet before adding them to the dough is a crucial step. It deepens the flavor and provides the perfect savory balance to the brown sugar. I've tried it both ways, and toasting the pecans makes all the difference.

Can I make the dough ahead of time?

Yes, this recipe is very freezer-friendly. You can freeze the fully baked cookies or store the raw dough in the freezer to scoop and bake whenever a craving strikes. I also like to freeze pre-scooped cookies to make it even easier.

How do I know when the cookies are done baking?

Bake them at 350°F for 10–12 minutes. You are looking for the bottoms to be just slightly browned. If you take them out too early they will be too soft. I like to leave them on the baking tray for 3-4 minutes before transferring them to the cooling rack to ensure they set. They will continue to set as they cool on the rack.

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As the creator of Appetite for Life, Jen Vondenbrink combines years of culinary passion and experience with a mission to help others find joy and confidence in the kitchen. Whether she is developing savory weeknight meals or indulgent baked treats, every recipe is meticulously crafted and kitchen-tested to ensure reliable, delicious results for her readers. Jen is dedicated to sharing these proven techniques and practical tips so that every home cook can achieve professional-quality results in both cooking and baking.