Crunchy Pecan-Toffee Cookies

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.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 125 Calories

Ingredients

• 1 teaspoon baking soda
• 2 cups all-purpose flour
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 1 cup unsalted butter, at room temperature
• 2 large egg whites
• ¾ cup coarsely chopped pecans
• 1 cup brown sugar, firmly packed
• ¾ cup chocolate-covered toffee bits (such as Heath®), or to taste

Recipe Instructions

Step 1

Combine flour, baking soda, and salt in a medium bowl; whisk until well combined.

Step 2

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.

Step 3

Move the bowl to the refrigerator and chill for at least 30 minutes.

Step 4

Preheat the oven to 375 degrees F (190 degrees C). Line 2 large baking sheets with parchment paper and set aside.

Step 5

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.

Step 6

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.