chewy toffee pecan crispy rice cookies on a granite countertop

Toffee Pecan Crispy Rice Cookies

Make this cookie for the ultimate in chew with a bit of salty sweetness. 
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 36 cookies


  • 1 1/2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 3/4 sticks butter room temperature
  • 1 tsp vanilla extract
  • 1 1/2 cups brown sugar
  • 1 large egg
  • 1 cup toffee bits
  • 1 cup crispy rice cereal
  • 1/2 cup pecans chopped


Measure the dry ingredients flour through salt and place in a small bowl.

  • In a large mixing bowl or in the bowl of a stand mixer, mix the butter on medium speed for two minutes until fluffy.
  • Add vanilla extract and blend together.
  • Add sugar and mix on medium speed for one to two minutes.
  • Add egg and mix until thoroughly incorporated.
  • Pour dry ingredients into mixing bowl and mix until just combined. Don’t over mix or your cookies will be tough
  • Add toffee bits. Mix until just incorporated.
  • Add cereal (I used crisp rice cereal) and ½ cup chopped nuts (I used pecans) stir into the cookie dough with a spatula.

Scoop out dough onto plastic wrap and wrap tightly.

  • Chill dough for at least three hours, preferably overnight.
  • Preheat oven to 375.
  • Scoop dough onto parchment lined baking sheet using a cookie scoop or teaspoon
  • Bake at 375 for 12 to 13 minutes. Pay attention to what you’re smelling. When you smell the cookies, they are done baking or nearly so.