Toffee Crunch Cookies Recipe -
Toffee Crunch Cookies Recipe

Toffee Crunch Cookies

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"An old favorite!"

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Ingredients Edit and Save

Original recipe makes 3 dozen Change Servings


  1. Combine and sift flour, baking soda, and salt. In a separate bowl, cream butter or margarine. Add sugar, egg, and vanilla; mix until smooth and creamy.
  2. Stir in dry ingredients; blend in toffee bits and pecans.
  3. Drop tablespoonfuls 2 inches apart onto greased baking sheets. Bake at 350 degrees F (175 degrees C) until done, 12 to 15 minutes. Remove from baking sheets and cool.
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Reviews More Reviews

Most Helpful Positive Review
Aug 07, 2008

These were really tasty! I couldn't find baking toffee or anything like that, so I smashed up a whole bunch of HEATH bars and used that. They came out really good - I liked how the chocolate from the HEATH bars added great flavor. I'd definitely make these again, and I won't even try to find toffee - I'll just use HEATH bars again! Oh - and I'll double the recipe next time - the original recipe only made around 14 cookies.

Most Helpful Critical Review
Jan 29, 2010

Those who like their cookies very buttery and on the flatter side will go crazy over these. But I wasn't all that moved...because they're very buttery and on the flatter side! (And I did chill the dough) I thought the amount of salt unnecessarily high, so I reduced it by half. I also thought the amount of toffee chips was a little much, so I subbed half of it with milk chocolate chips and loved that switch. I took the extra step of toasting the pecans, which nearly always makes for a better tasting cookie in my book. Great flavor with all that's going on in this cookie, crisp on the edges, soft but chewy on the inside. But because they're kind of thin they're not the prettiest cookie either, but again, that may just be a matter of opinion.


49 Ratings

Dec 19, 2005

These were very tasty cookies...very buttery and rich tasting, without being heavy. Crisp in texture...definitely not a soft or chewy cookie. (Although when still very warm out of oven they are a little chewy.) 2 cups of toffee bits seemed really high for the amount of cookie batter it made, so I decreased to only 1 cup - and it was PLENTY! Every bite had toffee & pecan pieces. I also upped the pecans to 1/2 cup. Make sure you press down on the cookie dough after you put on cookie sheet, or you end up with tall round cookies...I flattened a little bit with my fingers and the rest came out perfectly shaped. Very good recipe!

Dec 08, 2010

UH LA LA!! How great! I took the suggestions of several reviewers & added 1/2 (milk) chocolate chips & 1/2 toffee bits. Though, it doesn't make many cookies, it's perfect for a family of two or three. This recipe is a certain keeper!

Nov 21, 2008

These cookies came out AMAZING! I didn't use all the toffee chips it called for, I got a bag of Heath chips and just used that. They were good without being too sweet, and stayed soft and delicious after 2 days. One of my new favorite recipes!

May 14, 2006

These cookies are simply wonderful. My roommate suggested frosting them. I made a thin creme cheese frosting and spread it ontop. Simply out of this world. This is a new family favorite. Thank you Andy

Jan 25, 2004

I used crushed toffee candy instead of the bits. They turned out pretty good but next time I make them, I'll use the toffee bits and see if that makes a difference in how they taste.

Jan 10, 2004

I only used 1 1/2 cups of toffee chips and used walnuts instead of pecans, but it was still wonderful


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  • Calories
  • 289 kcal
  • 14%
  • Carbohydrates
  • 32.5 g
  • 10%
  • Cholesterol
  • 46 mg
  • 15%
  • Fat
  • 16.8 g
  • 26%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 1.7 g
  • 3%
  • Sodium
  • 273 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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