Ingredients for Nickey's Chocolate Chip Pecan Cookies
- 1 cup (2 sticks) unsalted butter
- ¾ cup packed brown sugar
- 2 large eggs
- Pure Vanilla Extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- Semi Sweet Chocolate Chips
- Toffee Pieces
- 1 cup chopped pecans
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How to Make Nickey's Chocolate Chip Pecan Cookies
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, cream together 1 cup (2 sticks) unsalted butter and ¾ cup packed brown sugar until light and fluffy.
- Beat in 2 large eggs, one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate small bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in 2 cups semi-sweet chocolate chips, 1 cup chopped pecans, and 1 cup chopped Barton's almond butter toffee (or your preferred toffee).
- Drop by rounded tablespoons onto the prepared baking sheets, leaving some space between each cookie.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
39g
Fat
23g
Carbs
5g
