Toffee Pecan Crispy Rice Cookies
Make this cookie for the ultimate in chew with a bit of salty sweetness.
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 36 cookies
- 1 1/2 cups flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 3/4 sticks butter room temperature
- 1 tsp vanilla extract
- 1 1/2 cups brown sugar
- 1 large egg
- 1 cup toffee bits
- 1 cup crispy rice cereal
- 1/2 cup pecans chopped
Measure the dry ingredients flour through salt and place in a small bowl.
In a large mixing bowl or in the bowl of a stand mixer, mix the butter on medium speed for two minutes until fluffy.
Add vanilla extract and blend together.
Add sugar and mix on medium speed for one to two minutes.
Add egg and mix until thoroughly incorporated.
Pour dry ingredients into mixing bowl and mix until just combined. Don’t over mix or your cookies will be tough
Add toffee bits. Mix until just incorporated.
Add cereal (I used crisp rice cereal) and ½ cup chopped nuts (I used pecans) stir into the cookie dough with a spatula.
Scoop out dough onto plastic wrap and wrap tightly.
Chill dough for at least three hours, preferably overnight.
Preheat oven to 375.
Scoop dough onto parchment lined baking sheet using a cookie scoop or teaspoon
Bake at 375 for 12 to 13 minutes. Pay attention to what you’re smelling. When you smell the cookies, they are done baking or nearly so.