Chocolate and Pecan Toffee Cookies

Chocolate and Pecan Toffee Cookies
  • Yield: 24 Servings
  • Prep Time: 15 Mins.
  • Cook Time: 20 Mins.
  • This is such a classic cookie. Toasty pecans meander through both the cookie and filling.


  • 2 sticks unsalted butter, softened
  • 1 cup sugar
  • 1 cup dark brown sugar
  • 1 cup cocoa powder
  • 2 large eggs plus 2 yolks
  • 1 teaspoon kosher salt
  • 1 tablespoon vanilla
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 36 Fisher® Pecan Halves, about 1/2 cup
  • Pecan Toffee Spread:

  • 1 1/4 cup Fisher® Pecan Halves
  • 1 can (13.4 ounces) dulve de levhe
  • 1 teaspoon cinnamon
  • 1 teaspoon kosher salt
  • 1 bar (1.4 ounces) chocolate-covered toffee candy, finely chopped


  1. Preheat the oven to 325ºF
  2. Make the batter: In the bowl of the mixer fitted with the paddle attachment, cream the butter with sugars until smooth, light and fluffy, 6-8 minutes. Do NOT rush this step. Add the cocoa, eggs, egg yolks, salt and vanilla and mix until blended. Remove the bowl from the machine and gently stir in the flour and baking soda.
  3. Bake the cookies: Roll the dough into small balls (about 2 teaspoons dough per ball) and arrange on greased, nonstick baking sheets, leaving space between. Press the dough balls flat and gently press a pecan into the center of half of the cookies. Bake until the cookies appear firm and dry, about 6 to 8 minutes. Remove and cool.
  4. Make the pecan spread: In the food processor, pulse the pecans until blended. Stir in the toffee candy bar. Make sandwiches, using two cookies for each. The plain cookie will be on the bottom, and the pecan-topped cookie goes on top, with a layer of filling in the middle of them. Each cookie will be filled with about 2 teaspoons of caramel-nut mixture.

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