Cinnamon Toffee Pecan Cookies from Pillsbury Bake-Off #39

By Jennifer Meyer, Elmwood Park, IL

Cinnamon Toffee Pecan Cookies call for just 6 ingredients. The cookie dough comes together in less than 10 minutes (including measuring.)Drop cookies don’t get much simpler than this!

The recipe is made even simpler by a base that starts with prepackaged sugar cookie dough. (You can substitute the prepackaged version with your favorite sugar cookie dough if you choose.)

Toffee, one addition to the recipe, is a confection made by boiling sugar and butter together to the hard crack stage (300-310º F) and then pouring it into a shallow pan. When the candy hardens, it is broken into bits. Nuts, raisins, or chocolate can be added in. For Cinnamon Toffee Pecan Cookies, you can use your favorite toffee, either homemade or purchased. To make things as easy as possible, this recipe calls for prepackaged toffee bits, available in the baking aisle of the grocery store.

These cookies were a favorite recipe from the iconic Pillsbury Bake-Off Contest #39 in 2000.

Cinnamon Toffee Pecan Cookies

Prep time: <10 minutes

Bake time: 11-14 minutes

Makes about 2 dozen cookies

Ingredients

1 roll (16-18 ounces) refrigerated sugar cookie dough, such as Pillsbury® Create ‘N Bake refrigerated sugar cookie dough

2 teaspoons ground cinnamon

2 teaspoons ground nutmeg

2 teaspoons vanilla

¾ cup chopped pecans

½ cup toffee bits (such as Health Milk Chocolate English Toffee Bar Bit o’ Brickle

Directions

  • Preheat oven to 350º F (325º F for a glass dish). Spray baking sheets with vegetable spray or line them with parchment paper.

  • Set sugar cookie dough in a large bowl. Use a wooden spoon to break up dough. Stir in or knead in cinnamon, nutmeg, and vanilla. Mix or knead in pecans and toffee bits.

  • Drop rounded tablespoonfuls of cookie dough onto the prepared baking trays, 3 inches apart.

  • Bake cookies for 11-14 minutes or until edges are golden brown. Remove baking trays from the oven. Allow cookies to cool for 3-5 minutes on trays. Use a metal spatula to transfer cookies from trays to cooling racks. Allow cookies to cool completely.

  • Store cookies in an airtight container.

Special Baking Tips for Cinnamon Toffee Pecan Cookies

  • You can mix ingredients into the sugar cookie dough using either a wooden spoon or an electric mixer. If you use a mixer, set the speed on low.
  • You can use an ice cream scoop or cookie scoop to measure out cookies onto the baking trays. Scoops help shape dough into rounded tablespoonfuls.
  • The easiest toffee to use in this recipe are Health Milk Chocolate English Toffee Bar Bit o’ Brickle bits, but you can substitute any chopped toffee bar or homemade toffee.


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