Crunchy Pecan-Toffee Cookies Recipe
Crunchy Pecan-Toffee Cookies Recipe - Are you ready for some crunchy, buttery, pecan cookies with bits of chocolate-covered toffee bits? Who wouldn't be? They're easy to make and easy to eat! Keep cookies stored loosely covered with plastic wrap or in a cookie jar with a loose-fitting lid. An airtight storage container may soften your crunchy cookies.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsalted butter at room temperature
- 1 cup brown sugar firmly packed
- 2 large egg whites
- 1 teaspoon vanilla extract
- ¾ cup coarsely chopped pecans
- ¾ cup chocolate-covered toffee bits such as Heath®, or to taste
Instructions
- Step 1
- Combine flour, baking soda, and salt in a medium bowl; whisk until well combined.
- Step 2
- Place butter and brown sugar in a large bowl and beat with an electric mixer until light and fluffy, about 3 minutes. Add egg whites and vanilla extract, and beat for 1 more minute. Gradually add flour mixture to the bowl and mix until completely combined. Fold in pecans and toffee bits until all ingredients are well incorporated.
- Step 3
- Move the bowl to the refrigerator and chill for at least 30 minutes.
- Step 4
- Preheat the oven to 375 degrees F (190 degrees C). Line 2 large baking sheets with parchment paper and set aside.
- Step 5
- Scoop dough into heaping tablespoon-sized balls with a spoon or cookie scoop. Place dough balls about 2 inches apart on the prepared baking sheet and flatten just slightly with the palm of your hand.
- Step 6
- Bake in the preheated oven until edges are set and lightly browned, 10 to 12 minutes. Let cookies cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely.
Notes
The toffee bits may be found in the same area of the store as bags of chocolate chips.
Tips: If you only have 1 baking sheet, return cookie dough to the refrigerator between batches and allow baking sheet to cool before making the next batch of cookies.