Toffee Pecan Cookies
Toffee pecan cookies loaded with English toffee chunks and toasted pecans, crisp and delicious.
Ingredients
all-purpose flour
2¼cup
baking powder
1 tsp
baking soda
¼tsp
salt
¾tsp
unsalted butter (softened)
¾cup (1½ sticks)
granulated sugar
¾cup
light brown sugar (packed)
¾cup
large eggs
3
vanilla extract
2 tsp
English toffee bits (such as Skor or Heath)
2 cup
toasted pecans (chopped after toasting)
1¾cup
Instructions
1
Preheat and Prepare
Position a rack in the center of the oven and preheat to 350°F (about 175°C). Line a baking sheet with aluminum foil and spray with nonstick cooking spray.
2
Mix Dry Ingredients
Sift the flour, baking powder, baking soda, and salt into a medium bowl. Set aside.
3
Cream Butter and Sugars
Using an electric mixer fitted with the paddle attachment, beat the butter and sugars on medium-high until light and fluffy, about 2 minutes. Add the eggs one at a time, beating well and scraping down the bowl after each addition. Beat in the vanilla extract. At this point the dough may look curdled. With the mixer on low, add the flour mixture and mix just until combined. Stir in the toffee bits and pecans with a wooden spoon.
4
Bake
Drop the dough by rounded tablespoons onto the prepared baking sheet, spacing them 2 inches apart. Bake one sheet at a time until the edges begin to turn golden, 14 to 16 minutes. Cool on the baking sheet for 2 minutes, then carefully transfer to a wire rack to cool completely.
