"Chocolate chip cookies with pecans get some crunch with the addition of toffee baking bits." — Crisco Baking Sticks®
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Crisco® Original No-Stick Cooking Spray
firmly packed light brown sugar
Crisco® Butter Shortening*
large egg, lightly beaten
1 3/4 cups
Pillsbury BEST® All Purpose Flour
coarsely chopped pecans
semi-sweet chocolate chips
1 (8 ounce) package
toffee baking bits
Memorable! And in a very good way! First, they have great eye appeal. You can see the bits of toffee, pecans pieces and chocolate chips in this chunky, hefty, buttery looking cookie. I was already pleased and impressed before I even tasted them (ok, I tasted the dough and it was pretty darned good too). I made them larger than the recipe specified, so my intention was just to break off a corner to try them for this review. Wow, one bite to know these are eye popping, jaw dropping, socks knocking off good. The rest of that cookie went down real quick and easy. :) I don't like a too-soft cookie and I knew that all brown sugar could possibly result in that effect. So I used half white, half brown. I don't use butter-flavored Crisco (I don't like it) so I used regular Crisco and added a half teaspoon of butter-vanilla baking emulsion to compensate for the loss of (artificial) butter flavor. I also took a gamble and omitted the milk. Finally, I wanted some CHOCOLATE to go with all those wonderful toffee chips and pecans so I used a full cup instead of the half cup indicated in the recipe. What I got was a beautiful, hefty, hearty, buttery/toffee/pecan/chocolate cookie that was kind of sweet and salty at the same time! Only two reviewers on this awesome recipe?! Hope my review and pic help change that! This one's a real winner.
This is an amazing cookie recipe! Everyone in my family loved the cookies and were quite impressed with how delicious they are! I strongly recommend trying the recipe.
"Like crack" "amazing" "oh my..." "mmmm!!!" are just a FEW of the comments I received in regards to these cookies, so how could they NOT have earned the 5-star rating?!! Let me tell you what I did differently: I only had veg. Crisco, I toasted the pecans before chopping, and I added about twice as many chocolate chips (because I can, that's why!! And you should too!). As I dumped the entire bag of Heath bits into the dough, I thought it might be overkill...too sweet. Well, when I "sampled" (too much) of raw dough, it was too sweet. But when you just enjoy a cookie that has delicious bits of Heath mixed with chopped pecans and gooey chocolate, it's perfect. **I omitted the milk to a small portion of the dough. We found that, while it baked up beautifully and smooth, the cookies had a sandier texture than the cookies made with a little bit of milk...
I'm torn between three and four stars. There were several good things about this recipe. I liked the texture (soft and chewy) and the way they looked. I used half a cup of butter flavored Crisco and a quarter cup butter. I also used Ghiradeli bittersweet chocolate chips and refrigerated the dough between batches-it stayed nice and soft, never getting rock hard. I made 1.2 ounce balls and sat them on the baking sheet, they flattened to the perfect shape while they baked. My major problem with these cookies was how sweet they were. My boyfriend really seemed to like them, although he didn't eat very many.
These are deadly. I followed the recipe with the exception of adding extra chocolate chips (finishing an open bag). I may cut back a smidgeon on the toffee chips next time because it was a little sweeter than I liked, but still excellent.
I really enjoyed the flavor of these. This was the first time I ever used Crisco butter-flavored shortening...I used the baking stick instead of the other kind. The pecans, chocolate chips and toffee pieces were great additions, but my cookies did turn out a little bit flat.
* Percent Daily Values are based on a 2,000 calorie diet.
Butter Toffee Chocolate Chip Crunch Cookies
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories from Fat: 46
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