|Chocolate Pecan Toffee Cookies||
The batter for these buttery, rich cookies is pretty soft until you start
adding all of the pecans, toffee and chocolate chunks that hold it all
together. We make homemade toffee chunks/bits (recipe follows) for these
cookies, but store bought bits works well, too.
Pre-heat oven to 350 degrees and line baking sheet with baking parchment
(these cookies will stick).
Then add to the
creamed butter and sugar:
Mix the dry ingredients and butter together to form a soft dough/batter. Then add the following:
cup toffee bits
Place mounds of cookie dough – about 2 tbs each – 3 inches apart on baking sheet lined with parchment paper and bake for 10-12 minutes our until brown and crispy around the edges. Cool until lukewarm on the cookie sheet then remove to a rack to finish cooling.
Yields 24-28 cookies (recipe can be doubled).