A riff on one of our favorite recipes (an homage to the discontinued Keebler classic) from Stella Parks (Bravetart), this recipe adds some toffee-laden crunch to the dough with chopped candied coconut pecans from Laurie Ellen, all deliciously concealing that magical Toffee Crunch Peanut & Cashew Butter center.
No need to limit this recipe to JUST Toffee Crunch centers, though! Get creative and use any of our nut butters as the magic middle!
INGREDIENTS
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2 1/2 cups (11.25 oz) all-purpose flour
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1 1/4 sticks (5 oz) butter (softened, room temperature)
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1 cup (7.25 oz) white sugar
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1/4 cup packed (2oz) light brown sugar
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3/4 tsp kosher salt
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1/2 tsp baking powder
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1/2 tsp baking soda
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1 Tbsp vanilla extract
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1 egg, beaten
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1/2 cup Laurie Ellen candied coconut pecans (or any candied pecan), roughly chopped
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~1 cup LTD Batch Toffee Crunch Peanut & Cashew Butter
PREPARATION
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Preheat oven to 350.
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Sift flour into a medium-sized bowl.
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In a large bowl, add butter, white sugar, brown sugar, salt, baking powder, baking soda, and vanilla.
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With a hand mixer (or stand mixer with paddle attachment), mix on low speed to combine, and then medium speed until light and fluffy, about two minutes. Scrape the sides of the bowl with a spatula as needed throughout mixing.
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With mixer running, add the beaten egg and mix until just combined.
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Reduce mixer speed to low and add flour. Mix until just combined and no flour streaks remain.
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Add chopped pecans to the dough and stir with a wooden spoon just until evenly distributed.
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Take 2 Tbsp/1.5 ounces of dough (the recipe should make about 18 cookies), and flatten into a disc with your hand. The dough should be about 1/4 inch thick.
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Add about 1 Tbsp of Toffee Crunch Peanut & Cashew Butter to the center of the flattened dough. Gently gather the edges of the dough together toward the middle and pinch the edges together, enclosing the peanut butter in the center of the dough. Refer to our video for a visual example!
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Place seam-side down on a parchment-lined baking sheet, with 3 inches of room between cookies to account for spread while baking.
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Bake for 12 minutes until puffed and very lightly golden around the edges. Serve and enjoy warm for ultimate deliciousness.
Once cooled, store cookies in an airtight container for up to three days. The cookie dough can be prepped ahead of time (with filling) and refrigerated in heavy-duty food storage bags for 1 week (or frozen in bags for up to 6 months). Prior to baking, remove the dough from the fridge/freezer and let stand until soft and room temperature. Bake as directed.
