TOFFEE PECAN COOKIES

Toffee Pecan Cookies image

Provided by Daphne Brogdon

Categories dessert

Time 45m

Yield about 48 cookies

Number Of Ingredients 10

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1 1/2 sticks (12 tablespoons) unsalted butter
1 cup granulated sugar
3/4 cup brown sugar
1 1/2 teaspoons vanilla extract
2 large eggs
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt, plus more for garnish
1 cup butterscotch chips
1 cup pecans, chopped

Steps:

Preheat the oven to 350 degrees F.
Place the butter in a small saute pan and place over medium heat. Completely melt the butter, then cook until the butter is brown and smells nutty, an additional 3 to 4 minutes. Take off the heat and allow to cool.
Place the granulated sugar and brown sugar in the bowl of a stand mixer. Pour in the cooled butter and beat on low to medium speed until smooth and fluffy, 3 to 4 minutes. Add the vanilla extract and eggs and continue to beat on low until the mixture is combined.
Combine the flour, baking soda and salt in a separate bowl and slowly incorporate into the batter a little at a time. Beat until smooth. Fold in the butterscotch chips and pecans.
Line 2 baking sheets with parchment. Using a 1-ounce scoop or a tablespoon measure, portion out the cookie dough, leaving 2 inches between each cookie. Sprinkle the cookies with salt and bake until golden brown, 10 to 12 minutes.