This crunchy pecan-toffee cookies recipe yields crunchy, buttery, pecan cookies with bits of chocolate-covered toffee bits. They're easy to make and eat.
Preparation Time
15 mins
Cooking Time
10 mins
Total Time
25 mins
Calories
125 Calories
Recipe Instructions
Step 1
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.
Step 2
Whisk flour, baking soda, and salt together in a medium bowl until well combined.
Step 3
Beat butter and brown sugar in a large bowl with an electric mixer until light and fluffy, about 3 minutes. Add egg whites and vanilla extract; beat for 1 minute. Gradually add flour mixture to the bowl; mix until completely combined. Fold in pecans and toffee bits until well incorporated.
Step 4
Refrigerate dough for at least 30 minutes.
Step 5
Preheat the oven to 375 degrees F (190 degrees C). Line two large baking sheets with parchment paper; set aside.
Step 6
Drop heaping tablespoonfuls of dough 2 inches apart onto the prepared baking sheets; flatten just slightly with the palm of your hand.
Ingredients
1 teaspoon baking soda
2 cups all-purpose flour
1 teaspoon vanilla extract
1 cup unsalted butter, at room temperature
2 large egg whites
1 cup brown sugar, firmly packed
0.25 teaspoon salt
0.75 cup coarsely chopped pecans
0.75 cup chocolate-covered toffee bits (such as Heath®), or to taste
