Crunchy Pecan Toffee Cookies Recipes

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TOFFEE PECAN COOKIES



Toffee Pecan Cookies image

Provided by Daphne Brogdon

Categories     dessert

Time 45m

Yield about 48 cookies

Number Of Ingredients 10

1 1/2 sticks (12 tablespoons) unsalted butter
1 cup granulated sugar
3/4 cup brown sugar
1 1/2 teaspoons vanilla extract
2 large eggs
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt, plus more for garnish
1 cup butterscotch chips
1 cup pecans, chopped

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the butter in a small saute pan and place over medium heat. Completely melt the butter, then cook until the butter is brown and smells nutty, an additional 3 to 4 minutes. Take off the heat and allow to cool.
  • Place the granulated sugar and brown sugar in the bowl of a stand mixer. Pour in the cooled butter and beat on low to medium speed until smooth and fluffy, 3 to 4 minutes. Add the vanilla extract and eggs and continue to beat on low until the mixture is combined.
  • Combine the flour, baking soda and salt in a separate bowl and slowly incorporate into the batter a little at a time. Beat until smooth. Fold in the butterscotch chips and pecans.
  • Line 2 baking sheets with parchment. Using a 1-ounce scoop or a tablespoon measure, portion out the cookie dough, leaving 2 inches between each cookie. Sprinkle the cookies with salt and bake until golden brown, 10 to 12 minutes.

TOFFEE CRUNCH COOKIES



Toffee Crunch Cookies image

Provided by Food Network

Categories     dessert

Time 30m

Yield 45 cookies

Number Of Ingredients 12

1 cup (2 sticks) butter
1 cup light brown sugar
1 cup white sugar
1 teaspoon vanilla extract
2 eggs
2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1 (10-ounce) bag toffee candy bits
1 cup oatmeal
1 cup sweetened flake coconut
1 cup chopped whole, skinned almonds

Steps:

  • Preheat oven to 350 degrees F.
  • Cream together the butter, sugar and vanilla. Beat the eggs slightly; then add to the butter mixture and mix well. Sift flour, salt and baking soda; then add slowly to the moist ingredients and mix thoroughly. Mix in the toffee bits, oatmeal, coconut and nuts.
  • Drop dough by the teaspoonful onto an ungreased baking sheet and bake for 15 minutes.

CRUNCHY PECAN-TOFFEE COOKIES



Crunchy Pecan-Toffee Cookies image

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.

Provided by lutzflcat

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 55m

Yield 40

Number Of Ingredients 9

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

Steps:

  • Combine flour, baking soda, and salt in a medium bowl; whisk until well combined.
  • 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.
  • Move the bowl to the refrigerator and chill for at least 30 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C). Line 2 large baking sheets with parchment paper and set aside.
  • 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.
  • 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.

Nutrition Facts : Calories 125.1 calories, Carbohydrate 13.2 g, Cholesterol 16.1 mg, Fat 7.7 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 4 g, Sodium 72.5 mg, Sugar 8.2 g

CRISPY TOFFEE COOKIES



Crispy Toffee Cookies image

This is one of the crispest cookies around, and tastes delicious. I added nuts to a recipe I found, and now I can't get enough of them!

Provided by roxy_froggy25

Categories     Drop Cookies

Time 50m

Yield 2 1/2 dozen, 30 serving(s)

Number Of Ingredients 9

1/2 cup butter, softened
1 cup sugar
1/2 cup brown sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 cup English toffee bits
1/2 cup chopped nuts

Steps:

  • Preheat oven to 350°F.
  • In large mixing bowl, cream butter and sugars. Add eggs, one at a time, beating well after each addition. Stir in vanilla.
  • Add flour and baking powder to creamed mixture, stir until well incorporated.
  • Add in toffee bits and nuts, and stir well.
  • Drop dough onto greased baking sheet at least 2 inches apart, tablespoon amounts.
  • Bake for 10-12 minutes or until cookies is brown.
  • Remove from oven and let sit for 2 minutes, and transfer to a wire rack to cool completely.

Nutrition Facts : Calories 108.4, Fat 4.6, SaturatedFat 2.2, Cholesterol 22.2, Sodium 55.4, Carbohydrate 15.7, Fiber 0.4, Sugar 10.4, Protein 1.5

CRUNCHY PECAN COOKIES



Crunchy Pecan Cookies image

Pecan cookies are a change of pace from the traditional chocolate chip cookies. The pecan oil lends a depth of richness.

Provided by thedailygourmet

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 45m

Yield 48

Number Of Ingredients 10

1 cup unsalted butter, softened
1 cup brown sugar
1 cup white sugar
2 large eggs
2 teaspoons vanilla extract
1 teaspoon pecan oil, optional
2 cups all-purpose flour
1 teaspoon baking powder
⅛ teaspoon salt
1 cup finely chopped pecans

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Combine butter, brown sugar, and sugar in a bowl and cream with an electric mixer until light and fluffy, about 5 minutes. Add in eggs one at a time, beating well after each addition. Add vanilla extract and pecan oil and beat until well combined.
  • Combine flour, baking powder, and salt in a separate bowl. Add the flour mixture to the bowl in 3 additions. Stir in pecans. Use a small cookie scoop to drop portions of dough 3 inches apart on the prepared baking sheet. These cookies spread.
  • Bake in the preheated oven for 15 minutes. Increase heat to 375 degrees F (190 degrees C) and bake until edges turn golden, about 5 minutes more. Let cool on the baking sheet for 5 minutes before removing to racks to cool completely.

Nutrition Facts : Calories 107.1 calories, Carbohydrate 13 g, Cholesterol 17.9 mg, Fat 5.9 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 2.7 g, Sodium 21.1 mg, Sugar 8.8 g

CHEWY TOFFEE PECAN CHOCOLATE CHIP COOKIES



Chewy Toffee Pecan Chocolate Chip Cookies image

Absolutely the best cookies ever! I made enough to fill two gallon-size plastic bags and they were gone within a day. This recipe was a runner-up in a contest that was in the Paula Deen magazine. (Her recipe says this makes three dozen, but I came out with about eight dozen) I used chocolate covered toffee bits instead of the plain toffee bits and it was fantastic so don't worry if you can't find the plain ones. The cooking time is cumulative for all batches (and is approximate).

Provided by luvn-n-the-oven

Categories     Dessert

Time 2h

Yield 75-85 cookies

Number Of Ingredients 15

3 cups all-purpose flour
1 cup chopped pecans
2 teaspoons baking soda
2 teaspoons cream of tartar
1/2 teaspoon table salt
1/2 cup unsalted butter, softened
1/2 cup all-vegetable shortening
1 cup granulated sugar
1 cup firmly packed dark brown sugar
1/4 cup molasses
2 large eggs
2 teaspoons vanilla extract
2 cups semisweet chocolate morsels
1 (8 ounce) bag toffee pieces
1 cup turbinado sugar

Steps:

  • Preheat oven to 350 degrees. Line baking sheets with parchment paper.
  • In the work bowl of a food processor, add flour, pecans, baking soda, cream of tartar, and salt: process until nuts are finely ground into flour.
  • In a large bowl, beat butter, shortening, white and dark brown sugars at medium-high speed with an electric mixer until fluffy, about 3 minutes.
  • Add molasses, eggs, and vanilla; beat on low speed just until blended.
  • Gradually add flour mixture, beathing just until dough forms.
  • Stir in chocolate morsels and toffee bits.
  • Roll dough into 1-inch balls; then roll balls in turbinado sugar. Do not flatten. NOTE: You may need more turbinado sugar - just use more if you need more. I ended up with probably closer to 2 cups.
  • Place 2 inches apart on prepared baking sheets. Bake 10-12 minutes, or until lightly browned and slightly flattened.
  • Let cool on pans for 15 minutes. Remove from pans, and cool completely on wire racks.
  • NOTE: you may find it useful to rinse and dry hands every so often, as that helps the dough roll into a ball more easily.

TOFFEE-PECAN COOKIES



Toffee-Pecan Cookies image

Delight your guests with these cookies made using chocolate toffees and pecans - perfect for dessert treat.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 45m

Yield 16

Number Of Ingredients 11

1 cup pecan halves, broken in half
2 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons butter, softened
6 tablespoons shortening
3/4 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla
6 bars (1.4 oz each) chocolate-covered English toffee candy, coarsely chopped

Steps:

  • Heat oven to 350°F. Spread pecans in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until golden brown; cool.
  • In small bowl, mix flour, baking soda and salt; set aside. In medium bowl, beat butter and shortening with electric mixer on medium speed until creamy. Gradually add granulated sugar and brown sugar, beating until smooth. Beat in egg and vanilla. On low speed, beat in flour mixture until blended. Stir in pecans and toffee candy.
  • Line cookie sheets with cooking parchment paper. Onto cookie sheets, drop dough by 1/4 cupfuls 2 to 3 inches apart.
  • Bake 17 minutes or until edges are lightly browned. Cool 2 minutes; remove from cookie sheets to cooling racks.

Nutrition Facts : Calories 320, Carbohydrate 37 g, Fat 3 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 207 mg

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