BUTTER-PECAN PUDDING COOKIES
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!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 48
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. In medium bowl, mix flour, baking soda and salt; set aside.
- In 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.
- Drop dough by rounded tablespoonfuls 2 inches apart on ungreased cookie sheets. Flatten slightly.
- Bake 8 to 10 minutes or until edges are light golden brown. Cool on cookie sheet 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.
Nutrition Facts : Calories 140, Carbohydrate 16 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 125 mg, Sugar 8 g, TransFat 0 g
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