Toffee Coconut Pecan Chocolate Chip Cookies

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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.

Toffee Chocolate Chip Cookies

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!

Pudding Cookies

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.

Toffee Coconut Pecan Chocolate Chip Cookies - save the recipe now so that you can make it all year long!

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.

Cookie Recipes

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.

Toffee Coconut Pecan Chocolate Chip Cookies - save the recipe now so that you can make it all year long!

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

  1. 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.
  2. Add the flour, cornstarch, and baking soda. Mix well. Add the chocolate chips, toffee bits, coconut, and pecans. Stir to mix throughout the dough.
  3. 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.
  4. 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.

Toffee Chocolate Chip Cookies (Pudding cookies without a pudding mix!)

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Toffee Coconut Pecan Chocolate Chip Cookies - save the recipe now so that you can make it all year long!

Toffee Coconut Pecan Chocolate Chip Cookies

4.82 from 16 votes
These cookies combine classic cookie add-ins of pecans and chocolate chips with the surprise of shredded coconut and crunchy bits of toffee.
Pin Print Review
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Course: Dessert
Cuisine: American
Servings: 24 3-inch cookies

Ingredients 

  • 6 tablespoons butter softened
  • cup light brown sugar
  • cup white sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1 cup, plus 2 tablespoons all-purpose flour
  • tablespoons cornstarch
  • ½ teaspoon baking soda
  • 3/4 cup semi-sweet chocolate chips
  • 1/2 cup toffee bits
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup chopped pecans

Instructions

  • 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.

Notes

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.

Nutrition

Calories: 147kcal · Carbohydrates: 18g · Protein: 1g · Fat: 7g · Saturated Fat: 3g · Cholesterol: 14mg · Sodium: 57mg · Potassium: 64mg · Fiber: 1g · Sugar: 8g · Vitamin A: 105IU · Calcium: 11mg · Iron: 1mg
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Toffee Coconut Pecan Chocolate Chip Cookies

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Weezer says

    Insulated cookie sheets are one of my tools for successfully baking top-notch cookies. I’ve owned the same ones for going in 30 years, so they are a good investment!

  2. Diane says

    Absolutely delicious. Thanks for another add on to my weekly cookie bakes! On another note, do you have a shortbread recipe? I just can’t seem to find that “perfect” one. Thanks!

  3. Lisa says

    Not sure what I did wrong, but the dough came out dry and powdery. I managed to mold it into balls, but the baked cookies fell apart. I couldn’t find toffee chips, so I added butterscotch chips. NOT RECOMMENED.2 stars

  4. Lisa Stuck says

    The best cookies I have made. I didn’t add pecans however they were delish. Making 3 more batches.5 stars

  5. Rich Womack says

    I made your Toffee Coconut Pecan Chocolate Chip Cookies, and they came out great! I made batch for 3 dozen but only reaped 2&1/2 dozen, which is okay my family did not complain a bit over the large cookies. I did not have the toffee bits on hand bu in my freezer I still had chocolate covered toffee bits from the annual Sconsa Candy Co. sale held in the fall. So I used a cup of those,, but since the candy bits are already chocolate covered I cut the chocolate chips back to 1/2 cup and this worked out great. In my oven I had to go 13 minutes. I like the gauge that changes the amount of ingredients as per number of cookies you wish to bake. that is a big plus in my opinion. Shared with neighbor, she then wanted the recipe. Thank you another pleased customer5 stars

  6. Carla Flask says

    AWESOME RECIPE! I’ll have to make more next time, because they flew off of the cooling racks!5 stars

  7. Karen from Trenton Ontario says

    These have become my signature cookies. I use salted caramel chips instead of toffee. I found the toffee spread quite a bit and using the salted caramel chips results in a firmer cookie. These are amazing. everyone loves them…you have got to try them. I have also used walnuts instead of pecans, both are great!5 stars

  8. Evelyn Tyler says

    LOVE TO BAKE!! LOOKING FORWARD TO BAKING THESE COOKIES; WOULD LOVE TO HAVE OLD RECIPES OF COOKIES, CAKES, CASSEROLES, BREADS, ETC. THANK YOU!!

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