Giant Toffee Pecan Cookies Recipes

CRUNCHY PECAN-TOFFEE COOKIES

Steps:

• Combine flour, baking soda, and salt in a medium bowl; whisk until well combined.
• 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.
• Move the bowl to the refrigerator and chill for at least 30 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Line 2 large baking sheets with parchment paper and set aside.
• 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.
• 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.

GIANT TOFFEE PECAN COOKIES

Steps:

• Heat oven to 350°F Combine butter, brown sugar and sugar in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Add eggs and vanilla; continue beating until well mixed (1 to 2 minutes). Reduce speed to low; add flour, baking powder and salt. Beat until well mixed (1 to 2 minutes). Stir in chocolate chips, pecans and toffee bits by hand.
• Drop dough by 1/4-cupfuls 2 inches apart onto greased cookie sheets. Bake for 11 to 16 minutes or until edges are lightly browned. Let stand 2 minutes; remove from cookie sheets.
• TIP: Cookies will look underbaked in center but will continue to brown while cooling.

GIANT CHOCOLATE-TOFFEE COOKIES

Steps:

• Combine flour, baking powder and salt in small bowl; whisk to blend. Stir chocolate and butter in top of double boiler set over simmering water until melted and smooth. Remove from over water. Cool mixture to lukewarm.
• Using electric mixer, beat sugar and eggs in bowl until thick, about 5 minutes. Beat in chocolate mixture and vanilla. Stir in flour mixture, then toffee and nuts. Chill batter until firm, about 45 minutes.
• Preheat oven to 350°F. Line 2 large baking sheets with parchment or waxed paper. Drop batter by 1/4 cupfuls onto sheets, spacing 2 1/2 inches apart. Bake just until tops are dry and cracked but cookies are still soft to touch, about 15 minutes. Cool on sheets. (Can be made 2 days ahead. Store airtight at room temperature.)

GIANT TOFFEE CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 350 degrees F (175 degrees C).
• In a large bowl, mix brown sugar, buttermilk, shortening, honey, and egg. Stir in flour, baking soda, baking powder, and salt. Stir in chocolate chips and chopped white chocolate.
• Drop dough by level 1/4 cupfuls about 2 inches apart onto ungreased cookie sheets.
• Bake 12 to 14 minutes, or until edges are golden brown. Cool for 4 minutes, and remove from cookie sheets.

CHEWY TOFFEE PECAN CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees. Line baking sheets with parchment paper.
• In the work bowl of a food processor, add flour, pecans, baking soda, cream of tartar, and salt: process until nuts are finely ground into flour.
• In a large bowl, beat butter, shortening, white and dark brown sugars at medium-high speed with an electric mixer until fluffy, about 3 minutes.
• Add molasses, eggs, and vanilla; beat on low speed just until blended.
• Gradually add flour mixture, beathing just until dough forms.
• Stir in chocolate morsels and toffee bits.
• Roll dough into 1-inch balls; then roll balls in turbinado sugar. Do not flatten. NOTE: You may need more turbinado sugar - just use more if you need more. I ended up with probably closer to 2 cups.
• Place 2 inches apart on prepared baking sheets. Bake 10-12 minutes, or until lightly browned and slightly flattened.
• Let cool on pans for 15 minutes. Remove from pans, and cool completely on wire racks.
• NOTE: you may find it useful to rinse and dry hands every so often, as that helps the dough roll into a ball more easily.