I’ve made these Toffee Coconut Pecan Chocolate Chip Cookies more times than I can count when I need a crowd-pleasing cookie that’s a little bit crunchy, a little chewy, and absurdly addictive. They’re a perfect bake for holiday cookie swaps, school events, or when you want something more interesting than the usual chocolate chip — think toffee crunch, coconut chew, toasted pecan warmth, and chocolate pockets in each bite. If you like cookies with texture and a buttery, caramel-forward flavor, this is the one to pull from your repertoire; it plays nicely alongside other seasonal goodies like gluten-free pumpkin chocolate chip cookies for a varied cookie tray.

Why you’ll love this dish

This cookie is a mash-up of all the best cookie ideas: semi-sweet chocolate for balance, toffee for caramel crunch, shredded coconut for chew, and pecans for nuttiness. It’s quick to throw together (no chilling required), uses pantry-friendly ingredients, and bakes in under 15 minutes — ideal for last-minute guests or an easy weekend bake. Families love them because kids get chocolate and toffee, while adults appreciate the toasted pecans and coconut texture.

“Buttery, toffee-studded cookies with a chewy coconut heart — they disappear faster than I can plate them.”

Pair these with a hot drink or box them for gifting; they feel indulgent but are simple enough for everyday baking. If you enjoy spiced chocolate cookies, you might also like the flavor profile in Mexican hot chocolate cookies, which share that cocoa-forward comfort quality.

Step-by-step overview

Cream the butter and sugars until light.
Beat in egg and vanilla until smooth.
Whisk dry ingredients separately, then fold into the wet mix.
Stir in chocolate chips, toffee bits, coconut, and pecans.
Scoop 2-tablespoon dough balls, space them on a lined pan, and bake 9–11 minutes until edges are set and centers are soft.
This quick flow keeps the centers tender while creating lightly golden edges.

What you’ll need

6 tablespoons unsalted butter, softened to room temperature
1/3 cup packed brown sugar
1/3 cup granulated white sugar
1 large egg, room temperature
1 1/2 teaspoons vanilla extract
1 cup + 2 tablespoons all-purpose flour
1 1/2 tablespoons cornstarch (for tenderness)
1/2 teaspoon baking soda
Pinch of salt
3/4 cup semi-sweet chocolate chips
1/2 cup toffee bits
1/2 cup sweetened shredded coconut
1/2 cup pecans, chopped

Notes/substitutions:

Butter: salted butter can be used but reduce additional salt to a very light pinch.
Flour: all-purpose is recommended; for a chewier cookie, you can swap 2 tablespoons for bread flour.
Nuts: swap pecans for walnuts if preferred, or double the toffee for extra caramel crunch.

How to prepare it

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, cream softened butter with brown and white sugars until light and fluffy, about 2 minutes.
Beat in the egg and vanilla until the batter is smooth and glossy.
In a separate bowl, whisk together flour, cornstarch, baking soda, and salt.
Add the dry mix to the butter mixture and stir just until combined — don’t overmix.
Fold in chocolate chips, toffee bits, shredded coconut, and chopped pecans until evenly distributed.
Scoop dough into balls about 2 tablespoons each and place on the prepared sheet, spacing 2½ inches apart.
Bake 9–11 minutes, until edges are light golden and centers are still soft (centers will set as they cool).
Let cookies cool on the sheet for a few minutes, then transfer to a wire rack to cool completely.

Best ways to enjoy it

These cookies are rich and layered, so serve them with:

A glass of cold milk or a latte for breakfast bake sales.
Coffee or hot cocoa to balance the sweetness.
Wrapped in parchment and tied with ribbon for neighbor or teacher gifts.
For a seasonal cookie board, alternate them with simple butter cookies and something spicy like gluten-free pumpkin chocolate chip cookies to give guests variety.

Storage and reheating tips

Room temperature: Store in an airtight container at room temp for up to 4 days. Add a slice of bread to the container to help keep the cookies soft.
Refrigeration: Not necessary unless your kitchen is very warm; keep airtight and use within a week.
Freezing: Freeze baked cookies in a single layer on a sheet, then transfer to a freezer bag for up to 3 months. Thaw at room temperature.
Reheat: Warm a cookie for 6–8 seconds in the microwave to revive softness, or 3–4 minutes in a 300°F (150°C) oven for a just-baked feel. Always cool completely before freezing to avoid sogginess.

Pro chef tips

Use room-temperature egg and butter for proper emulsion and structure.
Cornstarch is an inexpensive trick for tender, cakey centers — don’t skip it.
If you like taller cookies, refrigerate scooped dough 20–30 minutes before baking.
Toast pecans lightly in a dry pan for 3–5 minutes until fragrant — this amplifies their flavor.
For uniform cookies, use a 2-tablespoon cookie scoop.
If you want a spicier edge, fold in 1/4 teaspoon cinnamon like I do sometimes when pairing with darker chocolate; the idea is similar to techniques used in Mexican hot chocolate cookies.

Creative twists

Coconut-forward: Substitute half the chocolate chips with white chocolate chips and increase coconut to 3/4 cup.
Salted caramel: Press a small caramel candy into the center before baking; top with flaky sea salt.
Nut-free: Omit pecans and add sunflower seeds or more toffee bits for crunch.
Gluten-free: Swap the all-purpose flour for a 1:1 cup-for-cup gluten-free flour blend that contains xanthan gum.

Your questions answered

Q: Can I make the dough ahead of time?
A: Yes. Scoop the dough and refrigerate on a tray for up to 48 hours, or freeze scoops for up to 3 months. Bake directly from chilled — add 1–2 minutes to the bake time.

Q: Will shredded coconut make cookies dry?
A: Sweetened shredded coconut adds chew rather than dryness because it contains sugar and some moisture; just don’t overbake.

Q: Can I replace toffee bits with brown sugar chunks?
A: Toffee gives a crunchy caramel flavor. Brown sugar chunks will melt differently and make the cookie sweeter and softer; use extra toffee for closest texture.

Q: How do I keep the centers soft but edges crisp?
A: Bake at the recommended temperature and remove cookies when centers look slightly underdone. Cooling on the sheet lets centers finish setting without becoming dry.

Conclusion

These cookies are a dependable crowd-pleaser: fast to make, texturally interesting, and highly adaptable. If you’d like to compare variations or see another baker’s take on a toffee-studded chocolate chip cookie, take a look at this toffee chocolate chip cookie recipe for inspiration. For a recipe that layers toffee, coconut, and nuts in a slightly different ratio and technique, visit For the Love of Cooking’s toffee coconut pecan chocolate chip cookies.