Butter Toffee Chocolate Chip Crunch Cookies
(18) Ratings

Butter Toffee Chocolate Chip Crunch Cookies

Invite your friends and family over for a delicious cookie exchange and be sure to put these yummy cookies on your list! The toffee baking bits, chopped pecans and chocolate chips make them extra special!

Prep Time: |
Baking Time: |
Makes: 36 cookies


  • 1 cup 250 mL packed brown sugar
  • ¾ cup 175 mL Crisco® All-Vegetable Shortening
  • 1 egg
  • 1 tsp 5 mL pure vanilla extract
  • 1 ¾ cups 425 mL Robin Hood® Original All Purpose Flour
  • ¾ tsp 4 mL baking soda
  • ½ tsp 2 mL salt
  • 1 pkg 200 g toffee baking bits
  • ¾ cup 175 mL coarsely chopped pecans
  • ½ cup 125 mL semi-sweet chocolate chips


  1. Preheat oven to 350ºF (180ºC). Line baking sheets with parchment paper.
  2. Combine brown sugar, shortening, egg and vanilla; beat at medium speed until well blended.
  3. Combine flour, baking soda and salt in medium bowl. Add to shortening mixture; blend well. Stir in toffee baking bits, pecans and chocolate chips.
  4. Drop mixture by level tablespoonfuls (15 mL), 2” (5 cm) apart onto prepared baking sheets.
  5. Bake for 10 to 12 minutes or until light golden brown. Cool for 2 minutes on baking sheets; transfer to cooling rack to cool completely.