EvanSeeker
Culinary Explorer
Hey everyone! I just made these amazing Pan-Banging Pecan Snickerdoodle Cookies and had to share the recipe. They’re so delicious and fun to make—plus, that pan-banging technique gives them the perfect texture! ![Smiling face with heart-eyes :heart_eyes: 😍](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f60d.png)
Pan-Banging Pecan Snickerdoodle Cookies
Here’s what you’ll need:
![Grinning face with smiling eyes :smile: 😄](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f604.png)
![Cookie :cookie: 🍪](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f36a.png)
![Smiling face with heart-eyes :heart_eyes: 😍](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f60d.png)
Pan-Banging Pecan Snickerdoodle Cookies
Here’s what you’ll need:
- 2 cups all-purpose flour
- 1 tbsp ground cinnamon
- 1 1/2 tsp kosher salt
- 1/2 tsp baking soda
- 2 sticks (16 tbsp) unsalted butter, at room temp
- 1 1/3 cups granulated sugar
- 1/4 cup packed dark brown sugar
- 1 large egg, at room temp
- 5 (1.4-ounce) chocolate toffee bars, chopped
- 3/4 cup pecans, finely chopped
- First, preheat your oven to 375°F (190°C) and pop the oven rack in the middle. Line 3 baking sheets with foil—this makes cleanup easier and helps with even baking.
- In a medium bowl, whisk together the flour, cinnamon, salt, and baking soda. Set this aside for now.
- In your stand mixer (or a large bowl with a hand mixer), beat the butter on medium-high speed until it’s nice and fluffy—about 2 minutes. Then, add in the granulated sugar and brown sugar, and keep beating until it’s pale and fluffy, which should take about 4 minutes. Mix in the egg until it’s all combined.
- With your mixer on low, gradually add the dry ingredients to the wet mixture. Mix until it’s just combined. Then stir in the chopped toffee bars and pecans.
- Use a 1/3 cup measuring cup to scoop out mounds of cookie dough onto your prepared baking sheets, spacing them out. Roll each mound into a ball. Pop one baking sheet in the freezer for about 20 minutes.
- Bake the frozen baking sheet until the edges are melted and the center is still slightly domed—about 10 minutes. When you pull it out, give the sheet a good bang on the counter to create a ripple effect around the edges. Return it to the oven and bake until the center puffs up, which takes another 3-4 minutes. Bang the sheet again to get those perfect ripples and golden edges. Cool the cookies on the sheet for about 10 minutes before transferring them to a wire rack to cool completely.
- While the first batch bakes, freeze the second baking sheet and repeat the process.
![Grinning face with smiling eyes :smile: 😄](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f604.png)
![Cookie :cookie: 🍪](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f36a.png)