Name: Crunchy Pecan-Toffee Cookies
Prep time: 15 min
Cook time: 15 min
Yield: 40
Ingredients: All-purpose flour - 2 cups; Baking soda - 1 teaspoon; Salt - ¼ teaspoon; Unsalted butter, at room temperature - 1 cup; Brown sugar, firmly packed - 1 cup; Egg whites - 2 large; Vanilla extract - 1 teaspoon; Coarsely chopped pecans - ¾ cup; Chocolate-covered toffee bits (such as Heath®), or to taste - ¾ cup

Ingredients for - Crunchy Pecan-Toffee Cookies

1. All-purpose flour 2 cups

2. Baking soda 1 teaspoon

3. Salt ¼ teaspoon

4. Unsalted butter, at room temperature 1 cup

5. Brown sugar, firmly packed 1 cup

6. Egg whites 2 large

7. Vanilla extract 1 teaspoon

8. Coarsely chopped pecans ¾ cup

9. Chocolate-covered toffee bits (such as Heath®), or to taste ¾ cup

How to cook deliciously - Crunchy Pecan-Toffee Cookies

1 . Stage

Combine flour, baking soda, and salt in a medium bowl; whisk until well combined.

2 . Stage

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.

3 . Stage

Move the bowl to the refrigerator and chill for at least 30 minutes.

4 . Stage

Preheat the oven to 375 degrees F (190 degrees C). Line 2 large baking sheets with parchment paper and set aside.

5 . Stage

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.

6 . Stage

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.