Crunchy Pecan Toffee Cookies Recipes

TOFFEE CRUNCH COOKIES

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.

PECAN SANDIES WITH TOFFEE

Steps:

• Cream butter and sugars in a large mixing bowl. Beat in oil, eggs, and almond extract. Stir in the flours, soda, cream of tartar, and salt. Add the pecans and toffee bits and stir till just combined.
• Roll in balls, then roll in sugar. Place on lightly greased or silpat lined cookie sheets. Flatten with a fork.
• Bake at 350° for about 12-14 minutes.

CRUNCHY PECAN-TOFFEE COOKIES

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.

THIN CRUNCHY CHEWY PECAN COOKIES

Steps:

• In a large bowl cream together the butter, sugar and egg until light and fluffy, approximately 5 minutes, beat in the vanilla.
• Sift the flour onto the creamed mixture and combine either with the flat beaters until combined or with a spatula or wooden spoon. Gently stir in chopped pecans, mix until combined, do not over mix. Either leave the dough in the bowl or move to a clean bowl, cover with plastic and refrigerate for at least one hour or even overnight. (cookie dough will keep for up to 3 days in the fridge).
• Pre-heat oven to 350F (180 C), line 2 large cookie sheets with parchment paper.
• Remove the dough from the fridge and roll into 1 inch balls (mine weighed approximately 8 grams or .3 ounces each) place on the prepared cookie sheets, 2-3 inches apart, then with a flat bottomed glass, dipped in flour, flatten the dough balls until they are quite thin, a little thicker than pastry dough (see photos).
• Bake for approximately 12-14 minutes or until lightly golden. Let cool on the pan for approximately 10 minutes then move to a wire rack to cool completely before serving. Enjoy!

CHOCOLATE TOFFEE CRUNCHIES

Steps:

• Preheat oven to 350°. Toss wafer crumbs with brown sugar and butter; press into an ungreased 13x9-in. pan. Bake until lightly browned, 8-10 minutes., For topping, place butter and brown sugar in a small saucepan. Bring to a boil over medium heat; cook and stir 1 minute. Pour evenly over crust., Bake 10 minutes. Remove from oven; let stand 2 minutes. Sprinkle with chocolate chips; let stand until chips have softened. Spread evenly over top; sprinkle with pecans. Cool completely before cutting.

CRUNCHY PECAN BARS

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.

HEATH TOFFEE PECAN BARS

Steps:

• Preheat oven to 350°.
• Grease or spray a large 15-1/2"x20" cookie sheet with cooking spray.
• In large bowl, combine butter, sugars, vanilla, eggs, salt and baking soda.
• Beat at medium speed with an electric mixer until fluffy.
• Stir in flour, Heath English Toffee Bits, coconut and pecans with wooden spoon until combined.
• Spread mixture into cookie sheet and pat down firmly.
• Bake at 350° for about 25-30 minutes, or until lightly browned and a toothpick inserted in center comes out clean.
• Cool completely before cutting into bars.