Cinnamon Pecan Toffee Cookies – #BakeTogether

by Kate on December 26, 2012

Post image for Cinnamon Pecan Toffee Cookies – #BakeTogether

I almost didn’t make it this month. It was getting down to the wire here. I’ve been so busy with Christmas as well as some very sick little girls this week. So when all of a sudden I realized that December was nearly over I found myself in a mini-panic! I still had yet to do my Bake Together project. It’s not like it was a difficult or all too time consuming one this month but instead, it just completely slipped my holiday frazzled mind. Speaking of the holidays…

Are you sick of cookies yet? With holiday season winding down and coming to a close I’m sure you’ve had your fill. For me, I don’t think I can ever get sick of cookies. My pants say otherwise but my mouth isn’t listening so I have one more recipe for you. These little cookies are so tasty and what’s even better is that they are super easy to make. Next to a drop cookie, I think the easiest cookie to make are slice and bake cookies. That’s what Abby had us create this month for Bake Together. She started us out with a fabulous recipe for Spicy Ginger Slice ‘n Bakes. As always, her recipe sounds amazing and I’ll certainly be making the original some time.

Cinnamon Pecan Toffee Cookies 3

For my spin, I traded all that lovely ginger for buttery pecans and toffee. These little cookies taste warm and inviting. They’re also slightly addictive thanks toΒ a nice dose of cinnamon too. This cookie dough comes together in a flash then comes the hard part, waiting for it to chill in the fridge. But once you make it through those Β excruciating hours it’s just slice, bake and enjoy! The cookies taste fantastic warm, right out of the oven. I can attest to this since I ate quite a few moving them from the cookie sheets to the cooling racks. Warm or cool, these cookies are dangerous so be careful!

Cinnamon Pecan Toffee Cookies 2



One Year Ago: Eggnog Muffins

Cinnamon Pecan Toffee Cookies

Prep Time: 15 minutes

Cook Time: 12 minutes

Yield: About 60 cookies

Cinnamon Pecan Toffee Cookies

Warm, inviting slice and bake cookies with buttery pecans, toffee bits and a healthy dose of cinnamon.


  • 2 1/4 cups flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 12 tablespoons unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 1/2 cup Heath Bits 'O Brickle Toffee Bits
  • 1/2 cup pecans, finely chopped
  • 1 teaspoon vanilla extract


  1. In a medium bowl, whisk together the flour, cinnamon, baking powder, and salt. Set aside.
  2. Using a mixer fitted with a paddle attachment, cream together the butter and sugar until smooth and creamy. Add the egg, Heath Bits, pecans and vanilla extract and mix just until combined, about 1 minute.
  3. Add the flour mixture and beat on low until loose clumps form.
  4. Dump the dough onto a large piece of plastic wrap and gently knead until a smooth dough forms. Shape the dough into a 14-inch log and wrap in the plastic. Refrigerate for at least 4 hours or overnight, until very firm. Rotate often during the first hour or so to keep the cylindrical shape.
  5. Preheat your oven to 350 degrees and line 2 baking sheets with parchment paper.
  6. Cut 1/8 to 1/4-inch slices from the dough log and place an inch apart on the prepared baking sheets. Bake one sheet at a time for 11-13 minutes, until they are golden at the edges and the tops look dry.
  7. Removed from the oven and allow the cookies to cool for 5 minutes on the sheet. Move to a cooling rack to cool completely.
  8. Enjoy!


*Time does not include 4 hours of chill time.

Adapted from Abby Dodge

{ 15 comments… read them below or add one }

Mimi December 26, 2012 at 9:11 am

Beautiful! They look quite yummy! Thanks!


Kate December 27, 2012 at 10:16 pm

Thank you Mimi! They truly were quite tasty indeed. They didn’t even last a full day at our house.


Barbara | Creative Culinary December 26, 2012 at 11:12 am

Umm umm good…sound yummy. I was thinking of toffee too but now want pecans and cinnamon! If I get them done at all. I actually didn’t make a bunch of cookies; I made caramel and chocolate sauces for gifts this year so I’m really craving these babes. Now where is that Pringle can?? πŸ™‚


Kate December 27, 2012 at 10:18 pm

What a wonderful idea for gifts! I wish someone would give me homemade food gifts. So glad you like these little cookies! And I assure you, I’ve now bought a can of Pringles purely for the purpose of saving the can.


MomD December 26, 2012 at 11:57 am

I could use MORE πŸ™‚


Kate December 27, 2012 at 10:18 pm

You and me both πŸ˜‰ These little cookies are dangerously good!


Danielle December 26, 2012 at 6:03 pm

Mmmm…those looks so food. I’m definitely not sick of cookies yet. In fact, I think I’ll make some tonight πŸ˜‰


Kate December 27, 2012 at 10:27 pm

I’m with you… I could never be sick of cookies! If you made these last night, I hope you enjoyed them!!


Lisa December 27, 2012 at 12:37 am

Not only are the flavors right up my alley, but, dang, they are beautiful..I can never keep my refrigerator cookies that round! I try to turn them sporadically, but often forget and end up squishing semi-circles as round as I can get them, right on the baking sheet lol I think I’m going to try these some time this week πŸ™‚ Hope you had an amazing Christmas and enjoyed Polar Express!


Kate December 27, 2012 at 10:34 pm

Thanks Lisa! It’s funny you should mention the roundness of my cookies. I did forget to rotate them in the beginning and had a really flat side. Had to take them out and roll them on the counter to try to round them out again. Fortunately, that worked really well. Barb, from Creative Culinary was telling me she will put her dough logs in a Pringles can to keep them round. I thought that was such a genius idea! I’m getting some Pringles for sure just for that purpose.


Lisa January 6, 2013 at 6:44 am

That is genius! Do you line it with a piece of roll of parchment paper first?


Lisa January 6, 2013 at 6:45 am

I meant..a piece of ‘rolled’ parchment paper lol


Kate January 7, 2013 at 8:46 pm

I actually haven’t tried it out yet. That might be a very good idea. Although, if you wrap the cookie log in plastic and then place it in the Pringles can then I don’t think it would stick inside or anything.


Belinda December 28, 2012 at 9:41 am

This combo is so perfect. I love toffee and pecans. I think i might try this with salt sprinkled and dark chocolate too. I have another tip for keeping cookie round, use the roll from paper towels and use it as a shaper.


Kate December 28, 2012 at 11:41 am

That’s so smart, Belinda! So easy and can’t believe I never thought to do that. Glad you like these cookies. Now I want to make them again, in a paper towel roll with your idea of salt and dark chocolate. That sounds so good!


Leave a Comment

Previous post:

Next post:

Copyright © Food Babbles
Site Development by Kinetic Webs