Toffee Pecan Cookies
Toffee Pecan Cookies made with English toffee pieces, chocolate chips, and toasted pecans.
Servings: 36 cookies
Calories: 183kcal
Ingredients
- 1 cup unsalted butter 2 sticks
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 2 teaspoon vanilla extract
- 1 egg
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 ½ cups all-purpose flour spooned & leveled
- 8 OZ English toffee bits Heath Bits O' Brickle
- ½ cup semisweet chocolate chips
- ½ cup toasted pecans chopped (+ 1 tablespoon butter to toast pecans)
Instructions
- Preheat the oven to 350°F
- Prepare the baking sheets with parchment paper and set them aside.
- Prepare the pecans by heating a skillet to medium heat and 1 tablespoon of butter. Once melted add the chopped pecans, stirring occasionally.
- Once the pecans are toasted, remove the skillet from the heat.
- Cream together the softened butter and the granulated sugar and brown sugar together.
- Beat in the vanilla extract and the egg until well combined.
- Combine the spooned & leveled all-purpose flour, baking soda, baking powder, and salt together in a separate bowl.
- Slowly combine the dry ingredients with the wet ingredients.
- Stir in the toasted pecans, chocolate chips, and English toffee bits.
- Use a #40 cookie scoop or roll the dough into 1.6 tablespoon-sized balls.
- Place the cookie dough onto the prepared baking sheet and bake for 13-15 minutes.
- Allow the cookies to cool for 5 minutes before placing them on a wire rack to cool completely.
- Store in an air-tight container for maximum freshness.
Nutrition
Serving: 1cookie | Calories: 183kcal | Carbohydrates: 24g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 25mg | Sodium: 120mg | Potassium: 44mg | Fiber: 1g | Sugar: 17g | Vitamin A: 239IU | Vitamin C: 0.03mg | Calcium: 20mg | Iron: 1mg
