Toffee Crunch Cookies
Want a soft, chewy, deliciously buttery cookie filled with bits of pecan and toffee?! Look no further! This is a perfect recipe that I know we will be using again. I really like that this turns out just the right sized batch of cookies - I got about 3 dozen smallish cookies which is a good amount for our household. Enough to enjoy for a few days as dessert, a snack, after lunch, etc. but then they're gone and you're not tired of them because the recipe made too many! (Is there such a thing as too many cookies, I mean really!)
I baked this batch of cookies up using the BakeItFun Mat and they came out perfectly crisped on the bottom, browned all over, and still delightfully chewy. The mat is great - I love the ruler edges and the round circles as guidelines for placing your dough! It helps you achieve evenly shaped and sized cookies that are correctly spaced so they don't end up running into each other during baking. This is a nice quality mat that can be used MANY times (the product description says 2,000 times)!
If you want to satisfy your sweet tooth, definitely give this yummy recipe a try; I'm so glad we did. It is definitely going in the "family favorites" pile!
Toffee Crunch Cookies from Andy on AllRecipes
1 1/2 cups sifted all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
3/4 cup packed brown sugar
1 teaspoon vanilla extract
1 cup toffee baking bits
1/2 cup chopped pecans
- Combine and sift flour, baking soda, and salt. In a separate bowl, cream butter or margarine. Add sugar, egg, and vanilla; mix until smooth and creamy.
- Stir in dry ingredients; blend in toffee bits and pecans.
- Drop tablespoonfuls 2 inches apart onto greased baking sheets. Bake at 350 degrees F (175 degrees C) until done, 12 to 15 minutes. Remove from baking sheets and cool.
*Full Disclosure: I received complimentary product from BakeItFun for the purpose of review. I received no compensation for this post. All comments are 100% accurate and 100% my own.