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Buttery Pecan Toffee Cookies Drizzled with Chocolate

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Serves 4 dozen cookies


Ingredients:

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1 cup unsalted butter, room temperature+ Add to Shopping List
1 cup dark brown sugar+ Add to Shopping List
1 egg+ Add to Shopping List
1 teaspoon vanilla extract+ Add to Shopping List
2 cups flour+ Add to Shopping List
1/2 teaspoon salt+ Add to Shopping List
1 cup pecan halves+ Add to Shopping List
1/2 cup finely chopped pecans, toasted+ Add to Shopping List
1 cup semisweet chocolate chips, melted+ Add to Shopping List

Directions:

  1. Beat together butter and dark brown sugar. Add egg and vanilla and beat until light and fluffy. Add flour, salt, and chopped pecans. Mix just to incorporate. Refrigerate dough 30 minutes.
  2. Preheat oven to 350 degrees F. 
  3. Shape dough into 1-inch balls. Place on parchment lined cookie sheets 2 inches apart and press one pecan half onto the top of each dough ball centered in the middle. Bake 10 to 12 minutes or until lightly browned around the edges. Let cool 10 minutes on cooling rack (melt chocolate in microwave while cookies are cooling.)
  4. Drizzle with melted chocolate in back and forth pattern with fork. Let stand for at least one hour before storing in an airtight container between sheets of wax paper. Keep in a cool dry place.
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