This weekend started out with the best of intentions but, for one reason or another things just didn’t go the way I had planned.
The objective—quite simple according to me—was to create crisp beautiful toffee covered pecans. A straight forward task, right?
No, apparently not.
Instead what I managed to produce… not once, not twice, but three times (I don’t like to give up)! Was a large mound of toffee bits, 2 cups of butter soaked pecans, and a hefty portion of toffee infused butter.
Instead of going for a fourth attempt and using up the last bit of butter I had left in the house, I decided to cut my losses short and make use of some of those butter soaked pecans. Usually, when I’m having a bad day in the kitchen there is no better way to feel redeemed then to make a batch of cookies. So, that is exactly what I did.
Please feel free to forgo the toffee separation anxiety, and use roasted pecans to make these cookies instead.
- 2⅓ cups all purpose flour
- 2 teaspoons maldon sea salt, or 1 teaspoon kosher salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 2 sticks (8 ounces) unsalted butter, room temperature
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 eggs, room temperature
- 1 cup peanut butter chips
- 1 cup pecans
- 1 cups pretzels, crushed
- Line 4 baking sheets with parchment paper or a silpat mat.
- In a bowl whisk together flour,salt, baking soda and baking powder.
- In a stand mixer cream butter and sugar until light and fluffy.
- Add eggs one at a time and mix on low just until combined then add vanilla.
- Add flour mixture and mix on low until dough forms.
- Stir or mix in peanut butter chips, pecans, and crushed pretzels.
- Chill dough for 30 minutes.
- Position oven racks in the middle and lower third section of your oven.
- Preheat oven to 350 degrees.
- Using a 2″ scoop, place 6-8 scoops onto 2 of the prepared cookie sheets.
- Bake for 12 minutes rotating them half-way through.
- While cookies bake repeat process with remaining dough.