Name: Toffee Pecan Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 1 cup unsalted butter (softened); 1 cup brown sugar (packed); 1/2 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 2 1/2 cups all-purpose flour; 1 tsp baking soda; 1/2 tsp salt; 1 cup toffee bits; 1 cup chopped pecans

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You know those cookies that somehow feel like a hug from the past? That’s these.

Back in my childhood kitchen in the Midwest, you could always count on a plate of these toffee pecan cookies showing up somewhere between the end of summer and the first snow. Usually wrapped in wax paper, tucked into a cookie tin, and sitting real casual on the counter like they weren’t about to be devoured in one sitting.

The scent alone — all brown sugar, butter, and toasted pecans — was enough to draw every kid in the neighborhood through the door like cartoon characters following a smell trail. We didn’t need a reason to make them. We made them because. Because it was Tuesday. Because someone was coming to visit. Because we needed something sweet to go with coffee.

Now I make them for the same reasons. And I’m telling you — they still hit the spot.

Why These Cookies Are Worth the Calories

Rich, buttery flavor that makes your kitchen smell better than any candle.
Crisp edges with a soft, chewy middle — the texture sweet spot.
Loaded with toffee and pecans, so every bite has a little crunch and a little sweet.
No chilling the dough, no waiting, no overthinking — just scoop and bake.
Perfect for sharing, but let’s be honest… you’ll probably keep a stash for yourself.

What You’ll Need

This makes about 2 dozen cookies, depending on how much dough you eat straight off the spoon. (No judgment.)

1 cup unsalted butter, softened
1 cup packed brown sugar
½ cup granulated sugar
2 large eggs
1 tsp vanilla extract
2½ cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 cup toffee bits (like the ones from Heath — those are perfect)
1 cup chopped pecans (you can toast them for extra flavor, or just toss ’em in)

How to Make Them (No Fuss, No Fancy Stuff)

1. Preheat the oven.
350°F (175°C). Line a baking sheet with parchment paper — or don’t, if you don’t mind a little scrubbing later. I usually line it, especially if I’m feeling lazy about dishes.

2. Cream your butter and sugars.
Grab a big bowl. Mix the softened butter with the brown sugar and white sugar until it looks light and fluffy. If you’ve got a mixer, great. If not, a wooden spoon and some arm strength will do the trick.

3. Add the eggs and vanilla.
Crack the eggs in one at a time, mixing after each. Stir in that vanilla. It should smell amazing already.

4. Mix the dry stuff.
In another bowl (or the same one if you hate dishes), stir together the flour, baking soda, and salt. Then slowly mix that into your wet ingredients until it becomes a dough. It’ll be thick — that’s what you want.

5. Add the good stuff.
Fold in the toffee bits and pecans. Make sure they’re spread throughout, but don’t beat the dough to death. Just mix until everything’s cozy in there.

6. Scoop and space.
Use a tablespoon or cookie scoop to drop dough balls onto your baking sheet, about 2 inches apart. These babies like a little breathing room.

7. Bake.
Pop them in the oven for 10–12 minutes. You’re looking for golden edges and slightly soft centers — they’ll keep cooking a bit as they sit. Don’t overbake unless you like ‘em crispy all the way through.

8. Cool (a little).
Let them sit on the sheet for a couple minutes before transferring to a wire rack — or a paper towel, or straight into your mouth. I won’t tell.

Variations (aka “What’s in the Pantry?”)

Add a teaspoon of cinnamon for a fall spice twist.
Toss in mini chocolate chips if you like your cookies with a little melty moment.
Swap the pecans for walnuts or almonds if you’ve got those instead.
Want ‘em fancy? Drizzle with melted white chocolate once they’ve cooled.

Storing & Saving (If They Last That Long)

Room temp: Airtight container, up to 5 days (but mine never last more than 2).
Freezer: Freeze the baked cookies, or even the dough balls.
Bake from frozen: Just add a minute or two to the bake time — no need to thaw.

One Last Thought Before You Head to the Kitchen

These cookies are more than just a sweet treat. They’re the kind of thing you bake on a rainy afternoon when you need a little joy. The kind of thing you tuck into a care package or slide across the table to someone you love without saying a word.

They’re a little crispy, a little chewy, and a whole lot of “mmm.”

So put on your comfiest socks, turn on the oven, and bake a batch. And if someone asks for the recipe? Tell them it’s an old family favorite. You won’t be lying.