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
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.
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.
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.
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.
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
Ingredients
- 6 tablespoons butter softened
- ⅓ cup light brown sugar
- ⅓ cup white sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 cup, plus 2 tablespoons all-purpose flour
- 1½ tablespoons cornstarch
- ½ teaspoon baking soda
- 3/4 cup semi-sweet chocolate chips
- ½ cup toffee bits
- ½ 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
Nutrition
{originally published 5/25/19 – recipe notes and photos updated 2/3/22}
Lea Poirier says
I have a question, can I bake them a d then freeze the instead of freezing the dough
Mary Younkin says
You bet, Lea. I freeze cookies all the time.
Caroline Legor says
Hi! I made these yesterday and they are AMAZING! Chewy on the inside and crispy on the outside. Love, love, love!!! ❤️ 💕
Mary Younkin says
I’m thrilled you love the cookies, Caroline.
Naquetta says
I made these for dessert today and they were delicious!! These are my new fav😍
Mary Younkin says
I’m thrilled that you’re enjoying the cookies, Naquetta.
Tracy Collins says
Made these yesterday and they are hit! You were right, the cookie doesn’t look done but it is! Next on my list is your Chewy Oatmeal and Raisin Cookies!
Marian Hart says
Simply delicious I used bob’s red mill coconut flakes. Yummy!
Mary Younkin says
Sounds amazing, Marian.
Miss Karla says
OH MY!!! Made just as written….I almost added salt because it was omitted, but glad I didn’t. Between the salted butter and baking soda, there was no need for salt. I will be making these again. Great cookie exchange recipe!
Mary Younkin says
Totally agree on the salt piece. I am glad you enjoyed the recipe so much, Miss Karla.
Linda says
This recipe is a WINNER! I made it exactly to the recipe . I measured them with a tbsp cookie measure and doubled the recipe. Got 54. These are on my favourites list❤️
Mary Younkin says
I’m glad to rank on your list of favorites, Linda. Enjoy the chocolate chip cookies.
Dorothy says
DO NOT MAKE THESE!
I made the mistake of making these 4 days ago..I kid you not I have now made these 2 more times since then. I could say the whole family loves them but nope just my husband and me ate them all. They don’t even last a day. I don’t know what to say… they’re the best cookies I’ve ever had or made. Wow!! So freaking good and very easy.
Wendy Lynn says
very tasty i will def make these again
Mary Younkin says
Glad to hear you’re enjoying the cookies, Wendy.
Chelsey says
So yummy but missing salt!
Mary Younkin says
Feel free to add it as needed, Chelsey. I find that in this recipe, the butter provides enough salt.
Ali says
These are probably my favorite cookie ever. The combination of ingredients is so delicious and they’re so easy to make! They’re also a definite crowd pleaser!
Mary Younkin says
They’re definitely a crowd pleaser, Ali. I’m glad you’re loving the cookies! Happy baking.
Taja Kirkaldie says
How much flour, it isn’t in the ingredient list?
Mary Younkin says
If you scroll to the bottom of the post, or click the “jump to recipe” button at the top of the post, there’s a printable ingredient list with all of the amounts, Taja.
Donna R Marbury says
Question: can I use margarine instead of butter. I have all ingredients today except I’m out of butter.
Mary Younkin says
That should work fine, Donna.