Go Back
+ servings
Sue's Toffee Crunch Cookies

Sue's Toffee Crunch Cookies

This is an old recipe from my baking buddy, Sue in MN. She's been making these since she was a child.
Course Dessert
Cuisine Cookies
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 36
Author Cookie Madness


  • 1 1/2 cups sifted all-purpose flour 185 grams
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt or 3/4 teaspoon if using unsalted butter
  • 1 stick 114 grams salted or unsalted butter, softened
  • 3/4 cup packed brown sugar 140 grams
  • 1 egg
  • 3/4 to 1 teaspoon vanilla extract
  • 1 cup crushed Heath bars 125 grams, about 20 miniatures
  • 1/3 cup chopped toasted pecans (I used closer to 1/2 cup)


  • Preheat oven to 350 degrees F. Have ready two ungreased baking sheets.
  • Whisk together the flour, baking soda and salt.
  • In a large mixing bowl, beat the softened butter and brown sugar until creamy. Add the egg and beat until well blended, then beat in the vanilla extract.
  • Stir the flour mixture into the butter mixture until blended, then stir in the toffee and pecans.
  • Using a small cookie scoop or rounded teaspoons, scoop out rounds and arrange 2 inches apart on baking sheets.
  • Bake one sheet at a time for 12 minutes or until cookies appear one.
  • Alternatively, scoop all of your balls of dough onto a plastic wrap lined tray. Cover and chill several hours or overnight, then bake the chilled dough balls.
  • You can also make the cookies bigger if you like. A medium size cookie scoop will give you about 20 cookies.