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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.

Key Takeaways:

Crispy edges + chewy center: These cookies give you the best of both worlds—crisp outer rims with a soft and chewy middle.
Pan banging technique: Removing the cookies mid-bake and banging the tray gives the cookies their signature texture and look.
Toffee & pecans: Chopped pecans and store-bought toffee bits add rich flavor and crunchy texture.
Spiced dough: Cinnamon adds warmth and depth, while brown sugar helps achieve crispy edges.
Freeze before baking: Freezing the dough balls helps maintain shape and improves texture during baking.
Easy storage: Baked cookies last 4–5 days in an airtight container; unbaked dough can be frozen for up to 3 months.

Overview

These Banging Pecan Toffee Cookies deliver the ultimate cookie experience—crisp, caramelized edges with soft, chewy centers, thanks to the unique “pan banging” technique. Packed with buttery richness, crunchy pecans, and sweet toffee bits, these cookies are a perfect marriage of textures and flavors that will satisfy both crispy-cookie lovers and chewy-cookie fans alike. Easy to prep and fun to bake, this recipe uses pantry staples like cinnamon, brown sugar, and flour, and includes tips for freezing dough for future batches. Get ready to bake, bang, and bite into cookie perfection!

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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.

FAQ:

Q: What makes these cookies “banging”?
A: The cookies are removed partway through baking and the tray is banged on a hard surface. This creates ripples and thin, crispy edges while keeping the centers soft and chewy.

Q: Can I use salted butter instead of unsalted?
A: Yes! While the recipe uses unsalted butter, both salted and unsalted work well with no noticeable difference in taste.

Q: Do I have to freeze the dough before baking?
A: Freezing the dough helps the cookies hold their shape better and creates a more defined texture. It’s worth the extra step!

Q: Can I substitute the toffee bits with chopped toffee bars?
A: Absolutely! Store-bought toffee bits are a convenient option, but chopped toffee bars will work just as well.

Q: How do I store leftover cookies?
A: Store them in an airtight container at room temperature for up to 5 days. You can also freeze the dough for future baking.

Q: Why do I need to bang the tray mid-bake?
A: Banging the tray causes the cookies to collapse slightly and form those irresistible crinkled edges while keeping the center moist and chewy.

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