Description
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.
Ingredients
- 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
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 55 mins
Servings: 40