toffee pecan cookies;
A delicious buttery shortbread with toasted pecans and toffee bits for extra crunch.
Oven Temp: 350°F
Servings: 15
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Ingredients
Cookies
- ½ cups unsalted butter (cold, cubed)
- ⅓ cup powdered sugar
- ¾ tsp vanilla
- ¼ tsp salt
- 1 cup flour
- ⅓ cup toffee bits
- ⅓ cup chopped pecans (more for garnish, as desired)
Chocolate Drizzle
- ½ cup chocolate chips, or chocolate (optional)
- 1 tsp coconut oil (optional)
Instructions
- In a mixing bowl, add the cubed butter and ⅓ cup powdered sugar and cream together until smooth and creamy.
- Add ¾ tsp vanilla extract and ¼ tsp salt. Mix the flour in ½ cup at a time and mix together. Mixture will be crumbly, you may need to use your hands to get the mixture to stick together.
- Mix in the chopped pecans and toffee bits.
- Shape the dough into a log approximately 6 inches long with a diameter around 1.5-2". Make sure to compress the mixture to make sure there's no air bubbles or gaps.
- Wrap log in plastic wrap and refrigerate for approximately 1 hour.
- Preheat the oven to 350° 10 minutes before slicing the cookies.
- Remove the log from the fridge, and slice into ⅓" rounds. Lay onto a baking sheet lined with parchment paper, with approximately 2" between cookies.
- Bake 12-16 minutes or until the edges of the cookies are just barely browned. Feel free to tidy the edges with a knife while they're still warm from the oven.
- Transfer to a wire rack or the counter and allow to cool. Meanwhile, in a small bowl add the chocolate chips and coconut oil. Microwave 30-45 seconds and mix together until mixture is melted.
- Drizzle over the cooled cookies, and sprinkle on any extra pecan bits as desired.
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