Cinnamon Pecan Toffee Cookies


  • 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


In a medium bowl, whisk together the flour, cinnamon, baking powder, and salt. Set aside.

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.

Add the flour mixture and beat on low until loose clumps form.

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.

Preheat your oven to 350 degrees and line 2 baking sheets with parchment paper.

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.

Removed from the oven and allow the cookies to cool for 5 minutes on the sheet. Move to a cooling rack to cool completely.