Toffee Pecan Cookies. Buttery, soft and chewy sugar cookies with added toffee bits and crunchy pecans. So very delicious with just the right added crunch.
Toffee Pecan Cookies.
Here is a great variation on chewy sugar cookies that includes roasted pecan pieces and Skor toffee chips. This was a GOOD idea!
Just the right amount of pecan crunch with the chewy sugar cookie and an added flavour boost from the toffee chips. It’s almost impossible to eat just one.
Pecans for added crunch.
These are amazing after school or teatime cookies. My kids loved them with a tall glass of cold milk. Yum!
Hmmm. I wonder about adding some mini chocolate chips into the mix? I bet that would be quite delicious too.
Toffee Pecan Cookies.
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Pecan Toffee Cookies
Toffee Pecan Cookies - Buttery, soft and chewy sugar cookies with added toffee bits and crunchy pecans. So very delicious.
Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup butter, softened
- 1 1/2 cups white sugar
- 1 egg
- 2 teaspoons vanilla extract
- ½ cup chopped roasted pecans
- ½ cup toffee chips
- 1/2 cup sugar for rolling cookies
Instructions
- Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
- In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside. Using a mixer, beat together the butter and sugar until smooth and very fluffy.
- Beat in egg & vanilla extract
- Gradually blend in the dry ingredients.
- Roll rounded teaspoonfuls of dough into balls, and roll in sugar. Place on lined cookie sheets about 1 1/2 inches apart.
- Bake 8 to 10 minutes in the preheated oven, or until lightly browned.
- Let stand on cookie sheet two minutes before removing to cool on wire racks.
Nutrition Information
Yield
30Serving Size
30 cookies approximatelyAmount Per Serving Calories 157Total Fat 8gSaturated Fat 5gUnsaturated Fat 3gCholesterol 22mgSodium 132mgCarbohydrates 21gFiber 1gSugar 12gProtein 2g
EmilyC
Monday 3rd of October 2016
At first I was worried these wouldn't flatten out because the dough was SO thick, but as they cooled a few minutes on the pan after about 9 minutes in the oven (I'm in SLC, pretty good elevation), they sank and snuggled down to make the best, chewy sugar cookie ever plus delicious pecans and toffee crunch! YUM. I didn't change a thing and in the future I might try using this recipe for plain sugar cookies w/o the nuts and toffee because I'm convinced this is a competent and EASY recipe. An almost-under bake plus a few-minute rest on the sheet I think is key. Thanks for sharing this recipe and I shared it too!