The chewiness of pudding cookies and the decadence of toffee and chocolate create a decadent treat in Toffee Coconut Pecan Chocolate Chip Cookies. This is an easy cookie recipe that’s perfect with each and every bite.
These cookies are at once familiar and exciting, combining the classic cookie add-ins of pecans and chocolate chips with the surprise of shredded coconut and crunchy bits of toffee.
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Toffee Chocolate Chip Cookies
Everyone loves a classic chocolate chip cookie with a glass of cold milk (or hot mug of coffee). Favorite Chocolate Chip Cookies are one of the first recipes I shared on the blog years ago and they still get plenty of play in my kitchen.
Adding toffee bits to chocolate chips cookies is a game changer. The crunchy texture and buttery flavor combined with velvety sweet bites of chocolate inside of a chewy cookie is simply to die for. The pecans in this recipe add nuttiness and even more crunch.
This is a cookie recipe that appeals equally to kids and adults. Serve these cookies at a party or as an afterschool snack and watch them disappear. Of course, they’re so good you may want to set aside a stash to enjoy all by yourself!
For years, Pudding Cookies were my go-to soft and chewy cookie. But over the years, I wanted to figure out a way to make a soft chewy cookie without the pudding mix.
The magic of a pudding cookie is in how chewy the cookies are when they’re warm from the oven and how wonderfully chewy the cookies still are 3-4 days later. That is usually accomplished with a package of pudding mix.
In the event you don’t have pudding mix on hand, it’s actually easy to replicate the results. With a spoonful of cornstarch, a little extra sugar, and an extra splash of vanilla, you get the same fantastic results without the package of pudding mix.
There are occasions when I’ll still reach for a box of pudding mix to whip up a favorite pudding cookie recipe or give a new one a try, like these Chocolate Chunk Pecan Pudding Cookies or these adorable Valentine Pudding Cookies.
Still, I love the satisfaction of being able to recreate pudding cookies all on my own without the help of a store bought mix.
Toffee Coconut Pecan Chocolate Chip Cookies deliver that pudding cookie awesomeness plus a whole bunch of terrific add-ins. Along with the nuts, toffee and chocolate, I threw sweetened shredded coconut into the dough and couldn’t believe how delicious the result was.
There’s a lot going on in these cookies but all the add-ins work together wonderfully and the recipe itself is as easy as can be.
I’m a big fan of combining sweet and salty in my desserts. Toffee Coconut Pecan Chocolate Chip Cookies accomplish that well with the toffee and pecan flavors. Other favorites include Caramel Pretzel Cookies and these Shortbread Turtle Cookies.
If you like the sweet and salty blend as much as me, you must also make The Ultimate Salted Chocolate Chip Cookies I shared a couple of years ago.
Cookie Baking Tips
The key to baking a cookie that stays chewy and doesn’t get hard and crunchy is not to overbake.
Remove the cookies from the oven when puffy and barely cooked through, do not allow the cookies to brown. The cookies should by round and pillowy (and not browned at all) when they’re ready to come out of the oven. They won’t look done but trust me, they are!
They will settle into the dips and ridges that are pictured here as they cool. Store completely cool cookies in an airtight container for up to a week.
Toffee Coconut Pecan Chocolate Chip Cookies
- Preheat oven to 350°F. In a large bowl, cream together the butter, brown sugar, and white sugar until light and fluffy. Add the egg and vanilla and beat until smooth.
- Add the flour, cornstarch, and baking soda. Mix well. Add the chocolate chips, toffee bits, coconut, and pecans. Stir to mix throughout the dough.
- Scoop into 2 tablespoon dough amounts and roll into balls. Bake on a parchment lined baking sheet for 11-12 minutes. Remove from the oven when puffy and barely cooked through, do not let them brown.
- Let cookies cool 1 minute on the tray and then transfer to a wire rack to cool completely. Store in an airtight container for up to a week.
FREEZER TIP: This cookie dough can be frozen until ready to bake. Scoop into balls and flash freeze on a paper plate or tray. Transfer the frozen dough to a zip-close freezer bag. Cookies can be baked from frozen (allow an extra 2-3 minutes for baking) or thawed and then baked.