Not every new recipe turns out perfectly on the first try, but this one did. With crunchy bits of salty-sweet toffee and nuts in a moist, tender cookie base, they’re about as irresistible as a cookie can get! And the secret, if you can even call it that, is simple enough: two cups of toasted pecans give this cookie the buttery richness it needs to live up to its name!
2 1/2cups Gold Medal™ all-purpose flour1 1/2teaspoons baking soda1/2teaspoon salt1cup butter, softened1cup packed brown sugar1/2cup granulated sugar1box (3.4 oz) Jell-O™ French vanilla-flavor instant pudding & pie filling mix (dry)2eggs1teaspoon vanilla2cups chopped toasted pecans1/2cup toffee bits
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- 1Heat oven to 350°F. In medium bowl, mix flour, baking soda and salt; set aside.
- 2In large bowl, beat softened butter, brown sugar and granulated sugar with electric mixer on medium speed until fluffy; scrape side of bowl. Beat in dry pudding mix. Beat in eggs, one at a time, just until smooth. Beat in vanilla. Stir flour mixture into butter mixture with spoon until well mixed (dough will be stiff). Stir in pecans and toffee bits.