Banging Pecan Toffee Cookies are pan banging delicious. Halfway through baking the cookies, the cookie sheet is removed from the oven and banged on a firm surface. The pan “bang” creates a thin and crispy edge on the cookie with a soft moist and chewy center. YUM.
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Are you a crispy and crunchy cookie lover or a soft and chewy cookie fan? Farmer Fred loves crispy, crunchy cookies, and I love soft and chewy cookies. This cookie has both crisp edges with a soft, chewy center. Now we can both love the same cookie. If you love cookies, you will want to make my Chocolate Chunk – Chocolate Chip Cookies, or how about some Toasted Almond Shortbread Bars?
What Ingredients do I Need to Make These Banging Pecan Toffee Cookies?
These cookies have the usual delicious ingredients that make a cookie so yummy. I use unsalted butter. However, I’ve used both salted and unsalted and can’t tell the difference. I use both granulated (white) and brown sugar. I think the brown sugar helps with getting the edges nice and crispy. All-purpose flour works best for this recipe. The spices are cinnamon (lots of it), salt, ad baking soda.
I found a bag of toffee bits that saved me the time and effort of chopping up several toffee bars.
Pecans – I chopped my pecans reasonably fine. However, I’ve also used coarsely chopped pecans in this recipe. Both kinds are good to use.
Let’s Get Baking and Mix up a Batch of These Banging Pecan Toffee Cookies.
- Preheat the oven to 375-degrees F.
- Cream the butter until fluffy in a stand mixer, about two minutes.
- While the butter is mixing, add the salt, baking soda, and cinnamon to the flour.
- Add the sugar to the butter and beat another four minutes.
- Beat in an egg and then add the flour mixture with the stand mixer speed on low. Continue mixing until all of the flour is incorporated. Scrape the bottom and sides of the bowl.
- Stir in the toffee bits and pecan.
- With a 1 tbsp cookie scoop, form the dough into balls and place as many as will fit on a parchment-lined baking sheet.
- Freeze the cookies for 30 minutes. Place the frozen cookies 2-3 inches apart on a parchment-lined baking sheet.
Let’s Get Banging!
Place the sheet of frozen cookies into the oven. Set a timer for 5 minutes. When the timer goes off, remove the tray of partially baked cookies and “BANG” it on a solid surface once or twice. Return to the oven and bake another 5-7 minutes. When done, the edges should be firm and the center still soft.
Let the Banging Pecan Toffee Cookies cool for 5 minutes before transferring to a wire rack to finish cooling.
Store in an airtight container at room temp for 4-5 days. Freeze unbaked dough balls in an airtight container for up to 3 months. Remove and bake as desired.
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- Baking Sheets
- parchment paper
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- 2 sticks butter (225g)
- 1⅓ cups granulated sugar(65g)
- ¼ cup brown sugar (55g)
- 1 large egg
- 2 cups all-purpose flour (240g)
- 1 tbsp cinnamon
- 1½ tsp salt
- ½ tsp baking soda
- 7 ounces toffee bits (200g) Purchase toffee bits or chop up toffee candies.
- ¾ cup chopped pecans(85g)
- Mix together the flour, cinnamon, salt, baking soda and set aside.
- In a stand mixer bowl, beat the butter until fluffy (2 min.).
- Add the Sugars and beat 4 minutes.
- Add the egg and beat in.
- At low-speed mix in the flour mixture.
- Stir in the chopped pecans and Toffee bits.
- Use a 1 tbsp cookie scoop and form the dough into balls.
- Place cookies on a parchment-lined baking sheet. Freeze for 30 minutes, See notes.
- Preheat oven to 375°F (190°C)
- Place frozen cookies in the preheated oven and bake for 5 minutes.
- Remove the cookies from the oven and bang the pan on a countertop or the stovetop. The cookies will have a dome of unbaked cookie dough in their centers. When you bang the pan it speads the edges out making the cookie edge crispy.
- Return the pan to the oven and bake another 5 minutes.
- Let cool for 10 minutes in the pan. Remove cookies to a wire rack to finish cooling.