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

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

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.