Toffee Pecan Drop Cookies

Toffee Pecan Drop Cookies

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  • Prep Time


  • Total Time


  • Servings



  • 2

    Cup all-purpose flour

  • 1

    teaspoon Baking soda

  • ½

    teaspoon Salt

  • 1

    Cup (2 sticks) butter

  • ¾

    Cup firmly packed light brown sugar

  • ¼

    Cup granulated sugar

  • 1

    large egg, at room temperature

  • teaspoon Vanilla extract

  • Cup coarsely chopped toasted pecans (see note)

  • 1

    Cup toffee pieces


Note: To toast pecans, place on baking sheet in a 350º oven for 15 minutes, or until lightly browned and fragrant. Method: Preheat oven to 350º. In a small bowl, combine the flour, baking soda, and salt. Set aside. In a large bowl, cream the butter with the sugars until smooth, about 2 minutes. Add the egg and vanilla, and beat well. Add the dry ingredients and mix thoroughly. Stir in the pecans and toffee. Drop by rounded teaspoonfuls onto ungreased cookie sheets, leaving several inches between for expansion. Bake cookies for 10-12 minutes, or until lightly golden. Cool the cookies on the sheets for 5 minutes, and then remove to a wire rack to cool completely.


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