Crunchy Pecan Toffee Cookies Food

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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 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.

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

An old favorite!

Provided by Andy

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 18

Number Of Ingredients 9

1 ½ cups sifted all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
½ cup butter
¾ cup packed brown sugar
1 egg
1 teaspoon vanilla extract
2 cups toffee baking bits
⅓ cup chopped pecans

Steps:

  • Combine and sift flour, baking soda, and salt. In a separate bowl, cream butter or margarine. Add sugar, egg, and vanilla; mix until smooth and creamy.
  • Stir in dry ingredients; blend in toffee bits and pecans.
  • Drop tablespoonfuls 2 inches apart onto greased baking sheets. Bake at 350 degrees F (175 degrees C) until done, 12 to 15 minutes. Remove from baking sheets and cool.

Nutrition Facts : Calories 289.1 calories, Carbohydrate 32.5 g, Cholesterol 45.7 mg, Fat 16.8 g, Fiber 0.5 g, Protein 1.7 g, SaturatedFat 8.9 g, Sodium 273.3 mg, Sugar 9.1 g

CRUNCHY PECAN BARS



Crunchy Pecan Bars image

When Marilyn Martell started exhibiting at her local county fair, she won so many ribbons for cookies that she decided to share them in a cookbook entitled "County Fair Prize Cookies", published in 1975. For a number of years now, she has competed at the state fair, continuing to win blue ribbons for baking. Crunchy Pecan Bars is a long-time favorite. These delectable toffee-flavored bars are quick to make and yield a large batch. Simply pat the dough into a jelly-roll pan. Long baking at a low temperature gives the thin bars their crisp texture. They keep well-if you hide them.

Provided by HELEN PEAGRAM

Categories     Bar Cookie

Time 1h

Yield 72 cookies

Number Of Ingredients 8

1 cup butter, room temperature
1 cup sugar
1 large egg, separated
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon cinnamon, Ground
1 1/2 cups pecans, Sliced
sugar

Steps:

  • Preheat oven to 275°F (135°C). Butter a 15 x 10 jelly-roll pan.
  • In a large bowl, cream butter and sugar until light and fluffy.
  • Add egg yolk and vanilla; mix well.
  • In a medium-size bowl, mix flour and cinnamon.
  • Sfir flour mixture into creamed mixture, using hands to mix stiff dough, if necessary.
  • Spread evenly in buttered jelly-roll pan.
  • In a small bowl, beat egg white just until well mixed; spread over dough.
  • Sprinkle pecans evenly over top, then sprinkie lightly with sugar.
  • Bake in preheated oven about 1 hour or until set. Cut in 2 x 1" bars or diamond shapes while still very warm.
  • Remove cookies from baking sheet to wire racks and cool.
  • Cookies become crisp as they cool.

Nutrition Facts : Calories 63, Fat 4.3, SaturatedFat 1.8, Cholesterol 9.7, Sodium 19.2, Carbohydrate 5.8, Fiber 0.3, Sugar 2.9, Protein 0.7

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

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