Toffee Pecan Cookie In A Jar Recipe

Give the gift that will satisfy your loved ones sweet tooth by making this Toffee Pecan Cookie in a jar recipe. This mix features delectable layers of toffee, coconut, chocolate, along with pecans and is sure to be a crowd pleaser.

Needed Ingredients:

Toffee Pecan Cookie Assembly Directions: Ready your clean, 1 quart glass jar or container to be filled with a layer of each one of the ingredients listed above. The first layer within the jar should be the 1 & 1/3 cup of all purpose flour. The remaining ingredients can be layered in any order but should include: 2/3 cup of bittersweet chocolate chips, 1/3 cup of toasted pecans, 1/2 cup of shredded coconut, 1/2 cup of toffee pieces (see also What's the Difference Between Caramel, Toffee, and Butterscotch), 1/3 cup of brown sugar, 1/3 cup of granulated sugar, 1/4 teaspoon of salt, 1/2 teaspoon of cream of tartar, and 1/2 teaspoon of baking soda. Seal the top of your container off and store it in a cool/dry place. This Toffee Pecan Cookie in a Jar Recipe has a shelf life of one month and makes around three dozen cookies. Remember to place baking directions with your cookie jar recipe. Baking Instructions: Begin by preheating your oven to 350 degrees Fahrenheit. Next, you will want to prepare a large cookie sheet with either non-stick foil or parchment baking paper. In a large mixing bowl empty the entire contents of the recipe jar. Set aside. In a smaller mixing bowl whisk together 1/4 cup of slightly softened butter, 1/4 cup of vegetable oil, and 1 egg. Combine the liquid egg mixture together with the dry jar mixture. Stir thoroughly. Once the batter has been stirred to a smooth consistency you will want to roll the dough into small rounded balls and place them two inches apart onto the pre-prepared, non greased cookie sheet. The Toffee Pecan Cookies should bake between 8 - 10 minutes depending upon the strength of your oven. Let the cookies cool on a wire rack for around five minutes or so before serving. Any uneaten cookies should be stored in layer of wax paper within an airtight container at room temperature for three days maximum or frozen for up to three months.

See also Butterscotch Pecan Shortbread Cookie.