Apr 152016

I happened to have some toffee bits and pecans leftover from making Christmas cookies and candy. I didn’t want them to go bad, so I tossed the bits and nuts in my chocolate chip cookie recipe and Chocolate Chip Toffee Pecan Cookies were born. We liked them so much that it became a recipe of its own instead of a “leftovers” recipe, but I’ve never written it down until now. One of these days my memory is going to fail and I don’t want to forget this one.

Sometimes yummy things can happen with leftovers. And with my love of toffee, yummy it is!

Chocolate Chip Toffee Pecan Cookies
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Cook Time
10 min
Cook Time
10 min
  1. 3/4 cup shortening
  2. 1 1/4 cups brown sugar, firmly packed
  3. 2 Tablespoons milk
  4. 1 Tablespoon vanilla
  5. 1 egg
  6. 1 3/4 cups flour
  7. 3/4 teaspoon baking soda
  8. 1 teaspoon salt
  9. 6 oz chocolate chips
  10. 1/4 cup toffee bits
  11. 1 cup pecans, broken
  1. Heat oven to 350 degrees.
  2. Cream shortening, sugar, milk, and vanilla. Add egg and stir until just blended.
  3. Mix flour, soda, and salt; stir in shortening mixture. Stir in chips, toffee and nuts.
  4. Line cookie sheets with parchment paper and bake for 10 minutes.
  5. Remove pan from oven; allow cookies to remain on cookie sheet for about five minutes before attempting to remove to cooling rack.
  1. To make chocolate chips cookies, omit toffee and nuts.
Kryson's Kreations http://krysonskreations.com/
Toffee Chocolate Chip Pecan Cookies

Dec 082011
 3/4 cup cocoa 2 eggs
 1/2 teaspoon baking soda 1 1/3 cups all-purpose flour
 2/3 cup butter or margarine 1 teaspoon vanilla extract
 1/2 cup boiling water 1/4 teaspoon salt
 2 cups sugar 1 cup semi-sweet chocolate chips
  1. Heat oven to 350 degrees.
  2. Grease and flour 13×9 pan or two 8×8 pans.
  3. In medium bowl, combine cocoa and baking soda. Blend in 1/3 cup butter. Add boiling water and stir until thick. Stir in sugar, eggs, and remaining 1/3 cup butter. Stir until smooth.
  4. Add flour, vanilla and salt. Mix thoroughly. Add chocolate chips and stir. Pour into prepared pan(s).
  5. Bake 35 to 40 minutes for 9×13 pan or 30 to 35 minutes for 8×8 pans or until brownie begins to pull away from sides.
  6. Cool completely and frost. Cut into squares.

Use your favorite frosting or try Chocolate Buttercream Frosting.

Dec 052011
 6 Tablespoons butter or margarine, softened 1/2 cup milk
 1/2 cup cocoa 1 teaspoon vanilla
 2 2/3 cups powdered sugar

In small mixer bowl, beat butter. Add cocoa, milk and powdered sugar and beat until spreadable consistency. Add additional milk if needed. Mix in vanilla.

Makes about 2 cups

Sep 232011
2 cups sugar 1/2 cup vegetable oil
2 teaspoons vanilla 4 ounces unsweetened baking chocolate, melted and cooled
4 large eggs 2 cups all-purpose flour
2 teaspoons baking powder 1/2 teaspoon salt
1 cup powdered sugar
  1. Mix sugar, oil, vanilla and chocolate in large bowl. Stir in eggs one at a time.  Stir in flour, baking powder and salt.  Cover and chill at least 3 hours.
  2. Heat oven to 350 degrees.  Grease cookie sheet with shortening.
  3. Drop teaspoonfuls of dough into powdered sugar, roll around to coat.  Shape into balls and place 2 inches apart on cookie sheet.
  4. Bake 10 to 12 minutes or until almost no indentation remains when touched.  Remove from cookie sheet and cool on wire rack.

Makes about 6 dozen

Jul 072011
1/2 cup chocolate syrup 1 1/3 cup dry milk
3 cups cold water 1/8-1/4 teaspoon mint extract
4 large spoonfuls vanilla ice cream

Mix dry milk and 1 cup cold water. Add last 2 cups cold water. Put all ingredients except ice cream in a jar or shaker. Shake until foamy. Pour into glasses and top with ice cream.

Serves 4

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