Toffee Pecan Drop Cookies Recipes

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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

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

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.

CHOCOLATE-TOFFEE-OATMEAL DROP COOKIES



Chocolate-Toffee-Oatmeal Drop Cookies image

This dough can also be used for Chocolate-Pecan, Coconut-Lime Oatmeal, Peanut Butter and Cherry, and Rum Raisin and Cashew drop cookies.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 35m

Yield Makes 36

Number Of Ingredients 11

2 1/4 cups all-purpose flour (spooned and leveled)
1/2 teaspoon baking soda
3/4 teaspoon fine salt
2 sticks unsalted butter, room temperature
1/2 cup granulated sugar
3/4 cup packed light-brown sugar
2 teaspoons pure vanilla extract
2 large eggs
1 cup semisweet chocolate chips (6 ounces)
1 cup toffee pieces
1 cup old-fashioned oats

Steps:

  • Preheat oven to 350 degrees. Whisk together flour, baking soda, and salt. In a medium bowl, using a mixer, beat butter and sugars until pale and fluffy, 4 minutes. Add vanilla and eggs and beat until combined. Add flour mixture and beat until just combined. Mix in chocolate chips, toffee, and oats.
  • Drop dough in 2-tablespoon-size balls on parchment-lined baking sheets about 2 inches apart. Bake until cookies are golden around the edges but still soft in the center, 12 to 14 minutes. Let cool on sheets 1 to 2 minutes, then transfer to wire racks and let cool completely.

Nutrition Facts : Calories 182 g, Fat 10 g, Fiber 1 g, Protein 2 g, SaturatedFat 6 g

TOFFEE PECAN ICEBOX COOKIES



Toffee Pecan Icebox Cookies image

These toffee pecan cookies are perfect dessert to serve at Christmas celebration.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h25m

Yield 96

Number Of Ingredients 8

1 1/2 cups butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon vanilla
3 cups Gold Medal™ all-purpose flour
1/4 teaspoon salt
1/2 cup chopped pecans
2/3 cup toffee bits

Steps:

  • In large bowl, beat butter, granulated sugar, brown sugar and vanilla with electric mixer on medium speed until light and fluffy. On low speed, beat in flour and salt just until blended. Stir in pecans and toffee bits. Divide dough in half; shape each half into 14x1 1/2-inch log. Wrap in plastic wrap; refrigerate 3 hours.
  • Heat oven to 325°F. Line cookie sheets with cooking parchment paper. Unwrap dough; cut into 1/4-inch slices. On cookie sheets, place slices 1 inch apart.
  • Bake 12 to 14 minutes or until set and very lightly browned. Cool 2 minutes; remove from cookie sheets to cooling racks. Store cooled cookies tightly covered at room temperature.

Nutrition Facts : Calories 60, Carbohydrate 6 g, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 40 mg

TOFFEE PECAN DROP COOKIES



Toffee Pecan Drop Cookies image

Make and share this Toffee Pecan Drop Cookies recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 42m

Yield 4 dozen

Number Of Ingredients 10

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
3/4 cup firmly packed light brown sugar
1/4 cup sugar
1 large egg, at room temperature
1 1/2 teaspoons vanilla extract
1 1/2 cups coarsely chopped toasted pecans
1 cup toffee pieces

Steps:

  • Preheat oven to 350°.
  • In a bowl, combine the first 3 ingredients; set aside.
  • In a large bowl, cream the butter with the sugars for 2 minutes or until smooth.
  • Add in the egg and vanilla; beat well.
  • Add in the dry ingredients and mix thoroughly.
  • Stir in the pecans and toffee.
  • Drop by rounded teaspoonsful onto an ungreased cookie sheet (leave room for expansion).
  • Bake 10-12 minutes or until lightly golden.
  • Let cookies cool in pan for 5 minutes; then transfer cookies to a wire rack to cool completely.

CHOCOLATE PECAN DROP COOKIES



Chocolate Pecan Drop Cookies image

This dough can also be used for Coconut-Lime Oatmeal, Peanut Butter and Cherry, Rum-Raisin and Cashew, and Chocolate-Toffee Oatmeal drop cookies.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 35m

Yield Makes 36

Number Of Ingredients 10

2 1/4 cups all-purpose flour (spooned and leveled)
1/2 teaspoon baking soda
3/4 teaspoon fine salt
2 sticks unsalted butter, room temperature
1/2 cup granulated sugar
3/4 cup packed light-brown sugar
2 teaspoons pure vanilla extract
2 large eggs
2 cups semisweet chocolate chips (12 ounces)
1 cup chopped pecans

Steps:

  • Preheat oven to 350 degrees. Whisk together flour, baking soda, and salt. In a medium bowl, using a mixer, beat butter and sugars until pale and fluffy, 4 minutes. Add vanilla and eggs and beat until combined. Add flour mixture and beat until just combined. Mix in chocolate chips and pecans.
  • Drop dough in 2-tablespoon-size balls on parchment-lined baking sheets about 2 inches apart. Bake until cookies are golden around the edges but still soft in the center, 12 to 14 minutes. Let cool on sheets 1 to 2 minutes, then transfer to wire racks and let cool completely.

Nutrition Facts : Calories 188 g, Fat 12 g, Fiber 1 g, Protein 2 g, SaturatedFat 6 g

TOFFEE MERINGUE DROPS



Toffee Meringue Drops image

The original recipe called for mini chocolate chips and crushed peppermint candy. I didn't have those ingredients on hand so I substituted toffee bits. Everyone loved the tasty results!-Bette Richards, Caledonia, Ontario

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 3 dozen.

Number Of Ingredients 5

2 large egg whites
1/8 teaspoon cream of tartar
1/2 cup sugar
1/2 cup milk chocolate English toffee bits
1/2 cup finely chopped pecans

Steps:

  • Preheat oven to 250°. In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved, about 6 minutes. Fold in toffee bits and pecans. , Drop by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake 25-30 minutes or until set and dry. Turn oven off; leave cookies in oven 1 hour. , Cool completely on pans on wire racks. Store in an airtight container.

Nutrition Facts : Calories 39 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 16mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

TOFFEE PECAN COOKIES



Toffee Pecan Cookies image

Make and share this Toffee Pecan Cookies recipe from Food.com.

Provided by ratherbeswimmin

Categories     Drop Cookies

Time 50m

Yield 42 serving(s)

Number Of Ingredients 10

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 cups instant quick oats
1 cup salted butter, softened to room temperature
1 cup firmly packed dark brown sugar
1/4 cup sugar
1 large egg
2 teaspoons vanilla
1 cup pecans, chopped
2 cups toffee pieces

Steps:

  • Preheat the oven to 350 degrees.
  • Grease two cookie sheets or line them with Silpat.
  • In a large bowl, combine the flour, baking soda, and oatmeal; set aside.
  • In another large bowl, cream the butter and sugars until creamy.
  • Add the egg and mix well.
  • Add the vanilla and mix.
  • Scrape down the sides of the bowl and mix again.
  • Add the flour mixture to the butter mixture and beat them until they are combined; don't overmix.
  • Stir in the toffee bits and pecans.
  • Using two tablespoons, drop the cookie dough two inches apart onto prepared cookie sheets.
  • Bake them for 12-15 minutes for chewy cookies and 18-20 minutes for crunchy cookies.
  • The crunchy cookies will be browned in the middle and firmer to touch.

Nutrition Facts : Calories 110.7, Fat 6.6, SaturatedFat 3, Cholesterol 16.1, Sodium 72, Carbohydrate 12.1, Fiber 0.7, Sugar 6.5, Protein 1.3

TOFFEE PECAN DROP COOKIES



TOFFEE PECAN DROP COOKIES image

Number Of Ingredients 10

2 C. all-purpose flour
1 tsp. Baking soda
1/2 tsp. Salt
1 C. (2 sticks) butter
3/4 C. firmly packed light brown sugar
1/4 C. granulated sugar
1 large egg, at room temperature
1 1/2 tsp. Vanilla extract
1 1/2 C. coarsely chopped toasted pecans (see note)
1 C. toffee pieces

Steps:

  • Note: To toast pecans, place on baking sheet in a 350º oven for 15 minutes, or until lightly browned and fragrant. Method: Preheat oven to 350º. In a small bowl, combine the flour, baking soda, and salt. Set aside. In a large bowl, cream the butter with the sugars until smooth, about 2 minutes. Add the egg and vanilla, and beat well. Add the dry ingredients and mix thoroughly. Stir in the pecans and toffee. Drop by rounded teaspoonfuls onto ungreased cookie sheets, leaving several inches between for expansion. Bake cookies for 10-12 minutes, or until lightly golden. Cool the cookies on the sheets for 5 minutes, and then remove to a wire rack to cool completely.

TOFFEE-PECAN OATMEAL COOKIES



Toffee-Pecan Oatmeal Cookies image

Classic oatmeal cookies get a fun flavor twist when studded with toffee, chocolate mini morsels and pecans. They're outstanding for snacking or for any get-together. -Gloria Bradley, Naperville, IL

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 6 dozen.

Number Of Ingredients 15

2-1/2 cups old-fashioned oats
1/2 cup butter, softened
1 cup sugar
1 cup packed brown sugar
1/2 cup egg substitute or 2 large eggs, room temperature
1/2 cup buttermilk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup miniature semisweet chocolate chips
1/2 cup finely chopped pecans, toasted
1/3 cup brickle toffee bits
2 ounces milk chocolate, grated

Steps:

  • Place oats in a food processor. Cover and process to a fine powder; set aside., In a large bowl, beat butter and sugars until crumbly. Beat in the egg substitute, buttermilk and vanilla., Combine the flour, baking powder, baking soda, salt and ground oats; gradually add to butter mixture and mix well. Stir in the chocolate chips, pecans, toffee bits and grated chocolate., Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks. Store in airtight containers.

Nutrition Facts : Calories 80 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 62mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.

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