Crunchy Pecan-Toffee Cookies
Description
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.
Ingredients
•
2 cups all-purpose flour
•
1 teaspoon baking soda
•
1/4 teaspoon salt
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1 cup unsalted butter, at room temperature
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1 cup brown sugar, firmly packed
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2 large egg whites
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1 teaspoon vanilla extract
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3/4 cup coarsely chopped pecans
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3/4 cup chocolate-covered toffee bits (such as Heath®), or to taste
Directions
1
Whisk flour, baking soda, and salt together in a medium bowl until well combined.
2
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.
3
Refrigerate dough for at least 30 minutes.
4
Preheat the oven to 375 degrees F (190 degrees C). Line two large baking sheets with parchment paper; set aside.
5
Drop heaping tablespoonfuls of dough 2 inches apart onto the prepared baking sheets; flatten just slightly with the palm of your hand.
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.