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.

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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.

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

  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!)

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.

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.

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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

4.89 from 27 votes
These cookies combine classic cookie add-ins of pecans and chocolate chips with the surprise of shredded coconut and crunchy bits of toffee.
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Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
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
  • 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

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
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

{originally published 5/25/19 – recipe notes and photos updated 2/3/22}

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. Marina says

    Have you tried this with GF flour? I’m trying to find amazing GF treats to bake for my husband. I’ve found that most GF flours don’t work well in chewy treats but are great with Crunchy treats – thanks for the inspiration…

    • Mary Younkin says

      Hi Marina, there are several awesomely chewy GF cookie recipes on the site. You can play with them and swap in the toffee and other add-ins of your choice.

  2. Terry Phillips says

    Hi Mary…..Love your recipes! I was wondering if this recipe can be doubled without changing any of the ingredient amounts. Thank you!

  3. Janet says

    It s 5:45 a.m. and I’ve already eaten two if these…I made them yesterday. Sooo good, and I was so glad I had all the ingredients right in my cupboard. My only issue is I’m having trouble controlling myself!5 stars

    • Mary Younkin says

      Hi Barbara! There is not any pudding in this recipe. I liken these chewy soft cookies to pudding cookies, however, you can make them without any need for the mix. Happy baking!

  4. Mary Brown says

    Not sure how I found this but glad I did! This cookie recipe looks amazing! I am making them for my friend’s wedding! Have a blessed day!

    • Mary Younkin says

      The cornstarch makes the cookies a bit softer and chewier, Arlene. (If you’ve ever made pudding cookies with a package of pudding mix, the cornstarch in this recipe gives you a similar result.)

  5. Donna Taylor says

    I made these today but used cassava flour and oat flour, and added in some caramel chips….oh wow!!! These things are like crack! I have to make some more tomorrow for my neighbors. Can’t get enough of them!5 stars

  6. Chris B says

    These looked so good I had to make a batch. They were a big hit. I kind of felt that it needed a little salt, so I made another batch adding a 1/4 tsp salt and love them even more. Just gave them a little extra flavor. I am totally addicted to these cookies.5 stars

  7. Amanda says

    Let me preface this by saying I am not a big cookie eater and wouldn’t consider myself an experienced baker by any stretch of the imagination. Just a mom of 2 little ones looking for a quick and easy cookie recipe that I can give teachers for back to school.

    I cannot begin to tell you how amazing these cookies are! I made them this evening to include in a care package tomorrow and have already had 4. FOUR!!! This is my 2nd time making them within a couple of weeks. The 1st time, my husband, friends, and I “sampled” too many and I had to make more the next morning to have enough for what I originally intended them for. 😳 If you haven’t already made these, you definitely should!! They are beyond delicious and quick/easy to make!

    PLEASE don’t let me lose this recipe! 🤞😬5 stars

  8. Pauline says

    They look delicious What do I substitute for gluten free. Can I use almond flour or can I use half and half mix of almond and gluten free four mix?

    • Mary Younkin says

      I wouldn’t try the almond flour blend in these cookies. That’s a much fussier flour to substitute with, in general, Pauline. You should be able to use a gluten-free flour blend that substitutes 1:1 without any issues.

    • Mary Younkin says

      I have no idea how that might work, Linda. I’ve never tried it myself. If you’ve had good luck with 1:1 substitutions with Splenda, I’m guessing it will be fine.