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.
Servings: 24 cookies
Calories: 213kcal
Ingredients
- 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
Topping
- 1 cup chocolate for melting
- 1 Tbs large crystal salt
- 2 tbs toffee bits
- 2 tbs pecan pieces
Instructions
- 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!
Nutrition
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