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Pecan Toffee Cookies

Sometimes when I need to clear my head, I bake. 

I also craft, or watch some of my favorite TV shows over and over again (likes FRIENDS or Grey’s Anatomy), but lately, it’s been baking.  There have been a few instances where I’ve come up with some pretty rad recipes, and this is one that I needed to share with you all. 

I like to take a regular old cookie recipe and revamp it to make it unique, and that’s exactly what I did with this one.  I’m not a huge fan of caramel, but I love toffee.  I’m also not the biggest chocolate lover out there, but chocolate in cookies is pretty delicious.  On their own, pecans aren’t exactly my favorite nuts; however, when I combined three of my not-so-favorite things, I baked up something that I really enjoyed! 

You’ll need:

1 cup softened, unsalted butter

2 large eggs

1/2 cup of brown sugar

1/2 cup of white sugar

2 cups of flour

2 tsp vanilla

1/2 tsp salt

1 tsp baking soda

3 Skor chocolate bars (or more, to your liking)

handful of pecans (or more, to your liking)

Time to bake! 

Pre-heat oven to 375 degrees. 

In a bowl, stir together flour, baking soda and salt, and set aside. 

In large mixing bowl, beat butter with sugar and brown sugar until creamy. 

Add eggs and vanilla, one at a time.  Mix on low speed until incorporated. 

Slowly blend the dry mixture into the creamed mixture. 

Stir in nuts, chocolate chips, and caramel bits. 

Drop by tablespoon onto ungreased cookie sheets. 

Bake for 9 to 11 minutes, or until golden brown. 

With a glass of nice, cold milk, these cookies are delicious when they’re still a little warm out of the oven.  The Skor toffee melts with the heat, and the chocolate adds a sweeter touch.  The pecans add the one missing thing: the crunch. 

These are the perfect cookies to share with friends, coworkers, and family over the holidays.