Toffee Pecan Christmas Cookies
Tender flavorful shortbread inspired cookies studded with chocolate, pecans, and toffee, and dipped in chocolate and sprinkled with sea salt, toffee, and pecan pieces.
Prep Time10 mins
Cook Time10 mins
cooling time10 mins
Total Time20 mins
Servings: 24 cookies
- 2/3 cup light brown sugar
- 2/3 cup granulated sugar
- 1 cup Country Crock Unsalted Baking Sticks
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1 teaspoon white vinegar
- 1 teaspoon baking soda
- 1 large egg
- 2 cups Flour (White, all-purpose)
- 1 cups semisweet chocolate chips
- 1 cup pecan pieces
- 1 cup Toffee Bits
- 1 cup chocolate for melting
- 1 Tbs large crystal salt
- 2 tbs toffee bits
- 2 tbs pecan pieces
Preheat oven to 375ºF.
In a large bowl, beat together the sugars, baking sticks, salt, vanilla, vinegar, and baking soda until smooth, using a hand mixer.
Mix in the egg.
Mix in the flour, chocolate chips, pecan pieces, and toffee bits.
Scoop one tablespoon of dough into a ball and place on a non-greased baking sheet, one dozen balls on the tray, 2 inches in between each.
Repeat until all dough is used (should be 24 cookies)
Bake each tray for 9-10 minutes. Until still soft and tender, but edges are turning a golden brown.
Allow to cool on the baking sheet for two minutes before transferring to a wire rack to cool completely.
Melt the chocolate in the microwave, in a microwave safe bowl, by heating in 20 second intervals, stirring between each.
Dip each cookie halfway into the chocolate, allow excess to fall off, place on a parchment lined or silicone lined tray.
Sprinkle with additional toffee bits, large crystal salt, and pecan pieces while chocolate is still wet.
Allow chocolate to dry, and enjoy!
Calories: 213kcal | Carbohydrates: 29g | Protein: 2g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 393mg | Potassium: 107mg | Fiber: 1g | Sugar: 19g | Vitamin A: 35IU | Vitamin C: 0.1mg | Calcium: 18mg | Iron: 1.4mg