Toffee Fudge Pecan Cookies

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The recipe involves making the basic sugar cookie as well as homemade toffee and fudge topping.



Sugar Cookie Recipe:


1 cup (8 oz) unsalted butter (take out a couple of hours before using)

1 cup granulated sugar

1 large egg

2 tsp vanilla extract

2 2/3 cups all purpose flour

1 1/2 tsp baking powder

1/2 tsp salt

Preheat oven to 375 F.  In a large bowl mix the sugar and the butter until well blended (about 3 minutes with an electric mixer). Add the egg and the vanilla. Beat in the flour, baking powder and salt. The dough will be stiff.

Shape about 2 tablespoons of dough into balls, and place about 3 inches apart on non-greased cookie sheet.  Press the balls down with your hand to 2 to 2.5 inches in diameter.

Bake for 15 to 20 minutes. Check after 10 minutes. If you have the cookies on two different levels in the oven, you may need to switch them so they cook evenly.  Check them every 5 minutes after that. The done cookies will be pale, but the edges should be lightly browned. Let them cool a little before you remove them from the baking sheet.  Set aside until fully cooled. (You can make these a day ahead of the toppings if you wish.)

Homemade toffee:


1 cup unsalted butter

1 cup firmly packed dark brown sugar

1/2 tsp. vanilla extract

pinch of sea salt.

In a stainless steel 2 quart saucepan, melt the butter over low or medium heat. Just before its all melted, add the brown sugar and stir with a wooden spoon until sugar in all moistened.

After the mixture comes to a boil, cook for 3 minutes while stirring constantly. Add the vanilla extract and the salt. Let cool a little.

Pour the Toffee in to a small cereal-type bowl.  While the Toffee is still warm, dip one half of each cookie in the bowl to coat with the Toffee, and set cookies on a plate. One side of the cookie should not have toffee on it.  This makes it easy to hold without getting fingers full of topping.

Fudge Topping:


3.5 oz. of Sweetened Condensed Milk (1/4 of a 14 oz.can)

2.5 oz. of Semisweet Chocolate Chips (1/4 of a 10 oz. package)

Mix the condensed milk and chips in a small stainless steel pot on low heat. Stir until chips are melted and no lumps remain.

Put the topping in the frig for a short time until workable. You don’t want it to be liquid and you don’t want it to be completely solid. You should be able to scoop it out with a teaspoon. If your topping was in the fridge too long, you will need to soften it.

Take a generous teaspoon of the fudge and place it in the center of each toffee topped cookie and press it down a little  If the fudge is running, put it into the fridge in little longer.

Place a whole pecan on the top of each cookie.

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