Best 6 Toffee Pecan Drop Cookies Recipes

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Indulge in the delightful symphony of flavors with our irresistible Toffee Pecan Drop Cookies. These cookies are a perfect blend of chewy and crunchy, with a gooey toffee center that will tantalize your taste buds. The pecans add a nutty crunch and a hint of sweetness, while the rich toffee flavor takes these cookies to the next level. They are perfect for any occasion, whether you're enjoying them as a sweet treat or sharing them with friends and family. In this article, we'll provide you with two delectable recipes for Toffee Pecan Drop Cookies: one featuring a classic toffee flavor and the other infused with the irresistible taste of brown sugar. Get ready to embark on a baking adventure that will leave you craving more!

Here are our top 6 tried and tested recipes!

TOFFEE-PECAN COOKIES



Toffee-Pecan Cookies image

Delight your guests with these cookies made using chocolate toffees and pecans - perfect for dessert treat.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 45m

Yield 16

Number Of Ingredients 11

1 cup pecan halves, broken in half
2 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons butter, softened
6 tablespoons shortening
3/4 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla
6 bars (1.4 oz each) chocolate-covered English toffee candy, coarsely chopped

Steps:

  • Heat oven to 350°F. Spread pecans in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until golden brown; cool.
  • In small bowl, mix flour, baking soda and salt; set aside. In medium bowl, beat butter and shortening with electric mixer on medium speed until creamy. Gradually add granulated sugar and brown sugar, beating until smooth. Beat in egg and vanilla. On low speed, beat in flour mixture until blended. Stir in pecans and toffee candy.
  • Line cookie sheets with cooking parchment paper. Onto cookie sheets, drop dough by 1/4 cupfuls 2 to 3 inches apart.
  • Bake 17 minutes or until edges are lightly browned. Cool 2 minutes; remove from cookie sheets to cooling racks.

Nutrition Facts : Calories 320, Carbohydrate 37 g, Fat 3 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 207 mg

TOFFEE PECAN DROP COOKIES



Toffee Pecan Drop Cookies image

Make and share this Toffee Pecan Drop Cookies recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 42m

Yield 4 dozen

Number Of Ingredients 10

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
3/4 cup firmly packed light brown sugar
1/4 cup sugar
1 large egg, at room temperature
1 1/2 teaspoons vanilla extract
1 1/2 cups coarsely chopped toasted pecans
1 cup toffee pieces

Steps:

  • Preheat oven to 350°.
  • In a bowl, combine the first 3 ingredients; set aside.
  • In a large bowl, cream the butter with the sugars for 2 minutes or until smooth.
  • Add in the egg and vanilla; beat well.
  • Add in the dry ingredients and mix thoroughly.
  • Stir in the pecans and toffee.
  • Drop by rounded teaspoonsful onto an ungreased cookie sheet (leave room for expansion).
  • Bake 10-12 minutes or until lightly golden.
  • Let cookies cool in pan for 5 minutes; then transfer cookies to a wire rack to cool completely.

TOFFEE PECAN PIE LUSH



Toffee Pecan Pie Lush image

Layers of creamy caramel filling, Cool Whip™ whipped topping and vanilla pudding sit on top of a sugar cookie-toffee bit crust for a refreshing fall dessert that wows.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 5h40m

Yield 24

Number Of Ingredients 12

1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
Butter and egg called for on cookie mix pouch for drop cookies
1/2 cup plus 2 tablespoons finely chopped pecans
1/3 cup butter, melted
1 package (8 oz) cream cheese, softened
1 cup powdered sugar
1/2 cup plus 2 tablespoons caramel topping
1 container (12 oz) Cool Whip frozen whipped topping, thawed
1/2 cup plus 2 tablespoons toffee bits (from 8-oz package)
2 boxes (3.4 oz each) Jell-O™ vanilla instant pudding & pie filling mix
3 cups cold milk
2 tablespoons mini semisweet chocolate chips

Steps:

  • Heat oven to 375°F. Make and bake cookies as directed on pouch for drop cookies. Cool completely, at least 30 minutes.
  • In food processor, process half of the cookies to coarse crumbs. Remove to medium bowl. Continue to process second half of remaining cookies to coarse crumbs; add to bowl. Stir in 1/2 cup pecans and the melted butter until well blended. In ungreased 13x9-inch (3-quart) glass baking dish, press cookie crumb mixture firmly in bottom. Set aside.
  • In large bowl, beat cream cheese, powdered sugar and 1/2 cup of the caramel topping with electric mixer on medium speed until well blended, scraping down side of bowl frequently. Beat in 2 cups of the whipped topping; stir in 1/2 cup of the toffee bits. Spread over cookie crust.
  • In medium bowl, beat dry pudding mixes and milk with whisk about 2 minutes or until thick. Spread over cream cheese mixture. Drop remaining whipped topping by spoonfuls over pudding layer; spread carefully. Cover and refrigerate at least 4 hours until well chilled.
  • Before serving, transfer remaining 2 tablespoons caramel topping into small resealable food-storage plastic bag; seal, and cut one small corner off bag. Drizzle caramel on top of whipped topping layer. Sprinkle with remaining pecans, toffee bits and chocolate chips on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining dessert.

Nutrition Facts : Calories 370, Carbohydrate 46 g, Cholesterol 35 mg, Fat 3, Fiber 0 g, Protein 3 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 29 g, TransFat 0 g

CRUNCHY PECAN-TOFFEE COOKIES



Crunchy Pecan-Toffee Cookies image

Are you ready for some crunchy, buttery, pecan cookies with bits of chocolate-covered toffee bits? Who wouldn't be? They're easy to make and easy to eat! Keep cookies stored loosely covered with plastic wrap or in a cookie jar with a loose-fitting lid. An airtight storage container may soften your crunchy cookies.

Provided by lutzflcat

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 55m

Yield 40

Number Of Ingredients 9

2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 cup unsalted butter, at room temperature
1 cup brown sugar, firmly packed
2 large egg whites
1 teaspoon vanilla extract
¾ cup coarsely chopped pecans
¾ cup chocolate-covered toffee bits (such as Heath®), or to taste

Steps:

  • Combine flour, baking soda, and salt in a medium bowl; whisk until well combined.
  • Place butter and brown sugar in a large bowl and beat with an electric mixer until light and fluffy, about 3 minutes. Add egg whites and vanilla extract, and beat for 1 more minute. Gradually add flour mixture to the bowl and mix until completely combined. Fold in pecans and toffee bits until all ingredients are well incorporated.
  • Move the bowl to the refrigerator and chill for at least 30 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C). Line 2 large baking sheets with parchment paper and set aside.
  • Scoop dough into heaping tablespoon-sized balls with a spoon or cookie scoop. Place dough balls about 2 inches apart on the prepared baking sheet and flatten just slightly with the palm of your hand.
  • Bake in the preheated oven until edges are set and lightly browned, 10 to 12 minutes. Let cookies cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely.

Nutrition Facts : Calories 125.1 calories, Carbohydrate 13.2 g, Cholesterol 16.1 mg, Fat 7.7 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 4 g, Sodium 72.5 mg, Sugar 8.2 g

TOFFEE PECAN COOKIES



Toffee Pecan Cookies image

Provided by Daphne Brogdon

Categories     dessert

Time 45m

Yield about 48 cookies

Number Of Ingredients 10

1 1/2 sticks (12 tablespoons) unsalted butter
1 cup granulated sugar
3/4 cup brown sugar
1 1/2 teaspoons vanilla extract
2 large eggs
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt, plus more for garnish
1 cup butterscotch chips
1 cup pecans, chopped

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the butter in a small saute pan and place over medium heat. Completely melt the butter, then cook until the butter is brown and smells nutty, an additional 3 to 4 minutes. Take off the heat and allow to cool.
  • Place the granulated sugar and brown sugar in the bowl of a stand mixer. Pour in the cooled butter and beat on low to medium speed until smooth and fluffy, 3 to 4 minutes. Add the vanilla extract and eggs and continue to beat on low until the mixture is combined.
  • Combine the flour, baking soda and salt in a separate bowl and slowly incorporate into the batter a little at a time. Beat until smooth. Fold in the butterscotch chips and pecans.
  • Line 2 baking sheets with parchment. Using a 1-ounce scoop or a tablespoon measure, portion out the cookie dough, leaving 2 inches between each cookie. Sprinkle the cookies with salt and bake until golden brown, 10 to 12 minutes.

BUTTERSCOTCH TOFFEE COOKIES



Butterscotch Toffee Cookies image

With its big butterscotch and chocolate flavor, my cookie stands out. I like to enjoy it with a glass of milk or a cup of coffee. It's my fallback recipe when I'm short on time and need something delicious fast. -Allie Blinder, Norcross, Georgia

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 5 dozen.

Number Of Ingredients 5

2 large eggs, room temperature
1/2 cup canola oil
1 package butter pecan cake mix (regular size)
1 package (10 to 11 ounces) butterscotch chips
1 package (8 ounces) milk chocolate English toffee bits

Steps:

  • Preheat oven to 350°. In a large bowl, beat eggs and oil until blended; gradually add cake mix and mix well. Fold in chips and toffee bits., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until golden brown, 10-12 minutes. Cool 1 minute before removing to wire racks.

Nutrition Facts : Calories 95 calories, Fat 5g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 70mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.

Tips:

  • Use room temperature butter for the cookies. This will help them cream together more easily and result in a smoother, more even dough.
  • Don't overmix the dough. Overmixing will make the cookies tough.
  • Chill the cookie dough for at least 30 minutes before baking. This will help the cookies hold their shape and prevent them from spreading too much.
  • Bake the cookies in a preheated oven. This will help them bake evenly.
  • Watch the cookies carefully while they're baking. They should be golden brown around the edges but still soft in the center.
  • Let the cookies cool completely before storing them. This will help them keep their shape and prevent them from becoming too crumbly.

Conclusion:

These toffee pecan drop cookies are a delicious and easy-to-make treat that are perfect for any occasion. They're chewy, gooey, and packed with flavor. With just a few simple ingredients, you can make these cookies in no time. So what are you waiting for? Preheat your oven and get baking!

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