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Toffee Pecan Drop Cookies

Contributed By: Norm, KS | See all of Norm's recipes
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Rating: 4.5   Reviews: 15 See Reviews
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December Cookie Challenge
Toffee Pecan Drop Cookies
Makes 4 dozen cookies
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
Toffee Pecan Drop Cookies Recipe at
Note: To toast pecans, place on baking sheet in a 350º oven for 15 minutes,

or until lightly browned and fragrant.


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


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.

Date Added: 12/21/2009
Spotlight Recipe Review See all 15 reviews »

Rating: 5
by: Beth Reviewed: 12/09/2012
Toffee is a hard candy. You can have toffee flavored chips or chews but originally Toffee was a hard candy. Cook the sugar mixture to a lower temperature and you will have a chew instead of a hard candy. That said I used Werther's Originals as my source of toffee. Crush the pieces to small pieces or powder. Don't toast the pecans for 15 minutes or you will have a burnt mass, 5-8 minutes would be better. DO wait the 5 minutes before removing from unlined cookie sheet. GREAT cookie!!! Crispy!
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