Best Toffee Pecan Drop Cookies Recipes

Toffee Pecan Drop Cookies image

Provided by ratherbeswimmin

Categories Dessert

Time 42m

Yield 4 dozen

Number Of Ingredients 10

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
3/4 cup firmly packed light brown sugar
1/4 cup sugar
1 large egg, at room temperature
1 1/2 teaspoons vanilla extract
1 1/2 cups coarsely chopped toasted pecans
1 cup toffee pieces

Steps:

Preheat oven to 350°.
In a bowl, combine the first 3 ingredients; set aside.
In a large bowl, cream the butter with the sugars for 2 minutes or until smooth.
Add in the egg and vanilla; beat well.
Add in the dry ingredients and mix thoroughly.
Stir in the pecans and toffee.
Drop by rounded teaspoonsful onto an ungreased cookie sheet (leave room for expansion).
Bake 10-12 minutes or until lightly golden.
Let cookies cool in pan for 5 minutes; then transfer cookies to a wire rack to cool completely.

TOFFEE PECAN DROP COOKIES image

Number Of Ingredients 10

2 C. all-purpose flour
1 tsp. Baking soda
1/2 tsp. Salt
1 C. (2 sticks) butter
3/4 C. firmly packed light brown sugar
1/4 C. granulated sugar
1 large egg, at room temperature
1 1/2 tsp. Vanilla extract
1 1/2 C. coarsely chopped toasted pecans (see note)
1 C. toffee pieces

Steps:

Note: To toast pecans, place on baking sheet in a 350º oven for 15 minutes, or until lightly browned and fragrant. Method: Preheat oven to 350º. In a small bowl, combine the flour, baking soda, and salt. Set aside. In a large bowl, cream the butter with the sugars until smooth, about 2 minutes. Add the egg and vanilla, and beat well. Add the dry ingredients and mix thoroughly. Stir in the pecans and toffee. Drop by rounded teaspoonfuls onto ungreased cookie sheets, leaving several inches between for expansion. Bake cookies for 10-12 minutes, or until lightly golden. Cool the cookies on the sheets for 5 minutes, and then remove to a wire rack to cool completely.

Toffee Pecan Drop Cookies image

Provided by @MakeItYours

Number Of Ingredients 13

Toffee Pecan Drop Cookies
Makes 4 dozen cookies
Ingredients:
2 C. all-purpose flour
1 tsp. Baking soda
1/2 tsp. Salt
1 C. (2 sticks) butter
3/4 C. firmly packed light brown sugar
1/4 C. granulated sugar
1 large egg, at room temperature
1 1/2 tsp. Vanilla extract
1 1/2 C. coarsely chopped toasted pecans (see note)
1 C. toffee pieces

Steps:

Note: To toast pecans, place on baking sheet in a 350º oven for 15 minutes,
or until lightly browned and fragrant.
Method:
Preheat oven to 350º.
In a small bowl, combine the flour, baking soda, and salt. Set aside.
In a large bowl, cream the butter with the sugars until smooth, about 2
minutes.
Add the egg and vanilla, and beat well.
Add the dry ingredients and mix thoroughly. Stir in the pecans and toffee. Drop by rounded teaspoonfuls onto ungreased cookie sheets, leaving several inches between for expansion.
Bake cookies for 10-12 minutes, or until lightly golden.
Cool the cookies on the sheets for 5 minutes, and then remove to a wire rack
to cool completely.

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