These snickerdoodles are even more awesome than the usual variety thanks to the addition of pecans and toffee! Plan ahead to make these, as the dough needs to chill for at least a couple hours. A tablespoon scoop yields about 40 cookies.
In a large bowl, beat the butter until it's soft and creamy. Add the sugar, cream of tartar, baking soda, and salt. Once combined add the eggs and vanilla, followed by the flour. Fold in the Heath pieces and pecans.
Wrap dough in plastic and chill at least two hours or overnight.
Preheat oven at 375-degrees. Stir together the topping ingredients. Use a tablespoon scoop to drop dollops of dough into the topping. Roll to coat. Set spaced out on a greased stoneware pan or parchment-lined cookie sheet.
Bake for 10 to 12 minutes. Cool on a wire rack then store in a sealed container.
OM NOM NOM!