Description
These Pan-Banging Pecan Snickerdoodle Cookies are the ultimate bakery-style treat — crisp, rippled edges, chewy centers, and rich layers of cinnamon, pecans, and toffee. Inspired by the famous pan-banging cookie technique, this recipe delivers cookies that are as beautiful as they are delicious, with the perfect balance of sweetness, spice, and nutty crunch.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon baking soda
- 2 sticks (16 tablespoons) unsalted butter, at room temperature
- 1 1/3 cups granulated sugar
- 1/4 cup packed dark brown sugar
- 1 large egg, at room temperature
- Five 1.4-ounce chocolate toffee bars, chopped
- 3/4 cup pecans, finely chopped
Instructions
- Preheat the oven to 375°F and adjust the rack to the middle position. Line three baking sheets with foil.
- Whisk together flour, cinnamon, salt, and baking soda in a medium bowl.
- In a stand mixer fitted with a paddle attachment, beat butter until fluffy, about 2 minutes. Add granulated and brown sugars, then beat until light and creamy, about 4 minutes.
- Add the egg and beat until fully incorporated.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
- Fold in chopped toffee bars and pecans.
- Using a 1/3 cup measure, scoop dough onto the prepared sheets and roll each portion into a smooth ball. Freeze one baking sheet for 20 minutes before baking.
- Bake for 10 minutes, until edges begin to melt and the center is domed. Remove and bang the sheet firmly on the counter to form ripples.
- Return to the oven for 3–4 minutes, then bang again to create additional ripples and achieve golden edges with soft centers.
- Cool cookies on the baking sheet for 10 minutes, then transfer to a wire rack. Repeat with remaining batches.
Notes
- Freezing the dough before baking helps maintain cookie structure and enhances ripple formation.
- Use foil instead of parchment for better heat conduction and crispier edges.
- To store, keep cookies in an airtight container for up to 5 days or freeze for up to 3 months.
- When measuring flour, spoon it into the cup and level off to avoid dense cookies.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 310
- Sugar: 24g
- Sodium: 220mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: Pan-Banging Pecan Snickerdoodle Cookies, pecan snickerdoodles, pan-banging cookies, toffee cookies, cinnamon cookies, chewy snickerdoodle recipe, holiday cookies, crispy chewy cookies