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Crunchy Pecan-Toffee Cookies
Crunchy Pecan-Toffee Cookies
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
55 minutes
Indulge in irresistible pecan toffee cookies with a buttery crunch and chocolate toffee bits. Simple to bake, impossible to resist.
Ingredients:
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.25 teaspoon salt
  • 1 cup unsalted butter, at room temperature
  • 1 cup brown sugar, firmly packed
  • 2 large egg whites
  • 1 teaspoon vanilla extract
  • 0.75 cup coarsely chopped pecans
  • 0.75 cup chocolate-covered toffee bits (such as Heath®), or to taste
Instructions:
  • In a medium bowl, whisk together the flour, baking soda, and salt until fully combined.
  • In a large bowl, cream together butter and brown sugar with an electric mixer until light and fluffy, approximately 3 minutes. Mix in egg whites and vanilla extract for an additional minute. Slowly incorporate flour mixture until fully combined. Gently fold in pecans and toffee bits until evenly distributed throughout the batter.
  • Chill the bowl in the refrigerator for a minimum of 30 minutes.
  • Preheat your oven to 375 degrees F (190 degrees C) and prepare 2 large baking sheets by lining them with parchment paper. Set them aside.
  • Using a spoon or cookie scoop, form heaping tablespoon-sized dough balls. Place the dough balls 2 inches apart on the baking sheet and gently flatten them with your palm.
  • Bake in the preheated oven until edges are set and lightly browned, about 10 to 12 minutes. Cool cookies on the baking sheet for 1 minute, then transfer to a wire rack to cool completely.

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