Butter Toffee Chocolate Chip Crunch Cookies

Butter Toffee Chocolate Chip Crunch Cookies

Crisco Baking Sticks(R) 0

"Chocolate chip cookies with pecans get some crunch with the addition of toffee baking bits."

Ingredients 27 m {{adjustedServings}} servings 87 cals

Serving size has been adjusted!

Original recipe yields 48 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 87 kcal
  • 4%
  • Fat:
  • 5.1 g
  • 8%
  • Carbs:
  • 9.7g
  • 3%
  • Protein:
  • 0.8 g
  • 2%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 75 mg
  • 3%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Heat oven to 350 degrees F. Spray baking sheets with no-stick cooking spray.
  2. Combine brown sugar, shortening, egg, milk, salt, baking soda and vanilla; beat at medium speed until well blended.
  3. Add flour gradually at low speed. Beat until well blended. Stir in nuts, chocolate chips and toffee baking bits.
  4. Drop by level measuring tablespoonfuls 2 inches apart onto prepared baking sheets.
  5. Bake 10 to 12 minutes or until light golden brown. Cool 2 minutes on baking sheets; transfer to cooling rack to cool completely.
Tips & Tricks
Absolutely the Best Chocolate Chip Cookies

Try these addictive cookies, featuring milk-chocolate chips. Mmm.

Pumpkin Chocolate Chip Cookies

Here’s a cookie for the pumpkin pie and chocolate lovers!


  • * Substitution: You can substitute 3/4 stick Crisco(R) Butter Flavor All-Vegetable Shortening Sticks for 3/4 cup Crisco(R) Butter Shortening.
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Reviews 7

  1. 11 Ratings


Memorable! And in a very good way! First, they have great eye appeal. You can see the bits of toffee, pecans pieces and chocolate chips in this chunky, hefty, buttery looking cookie. I was already pleased and impressed before I even tasted them (ok, I tasted the dough and it was pretty darned good too). I made them larger than the recipe specified, so my intention was just to break off a corner to try them for this review. Wow, one bite to know these are eye popping, jaw dropping, socks knocking off good. The rest of that cookie went down real quick and easy. :) I don't like a too-soft cookie and I knew that all brown sugar could possibly result in that effect. So I used half white, half brown. I don't use butter-flavored Crisco (I don't like it) so I used regular Crisco and added a half teaspoon of butter-vanilla baking emulsion to compensate for the loss of (artificial) butter flavor. I also took a gamble and omitted the milk. Finally, I wanted some CHOCOLATE to go with all those wonderful toffee chips and pecans so I used a full cup instead of the half cup indicated in the recipe. What I got was a beautiful, hefty, hearty, buttery/toffee/pecan/chocolate cookie that was kind of sweet and salty at the same time! Only two reviewers on this awesome recipe?! Hope my review and pic help change that! This one's a real winner.


This is an amazing cookie recipe! Everyone in my family loved the cookies and were quite impressed with how delicious they are! I strongly recommend trying the recipe.


"Like crack" "amazing" "oh my..." "mmmm!!!" are just a FEW of the comments I received in regards to these cookies, so how could they NOT have earned the 5-star rating?!! Let me tell you what I did differently: I only had veg. Crisco, I toasted the pecans before chopping, and I added about twice as many chocolate chips (because I can, that's why!! And you should too!). As I dumped the entire bag of Heath bits into the dough, I thought it might be overkill...too sweet. Well, when I "sampled" (too much) of raw dough, it was too sweet. But when you just enjoy a cookie that has delicious bits of Heath mixed with chopped pecans and gooey chocolate, it's perfect. **I omitted the milk to a small portion of the dough. We found that, while it baked up beautifully and smooth, the cookies had a sandier texture than the cookies made with a little bit of milk...