Pan-Banging Pecan Snickerdoodle Cookies

[EvanSeeker]

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!

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

Directions:

1. 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.
2. In a medium bowl, whisk together the flour, cinnamon, salt, and baking soda. Set this aside for now.
3. 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.
4. 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.
5. 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.
6. 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.
7. While the first batch bakes, freeze the second baking sheet and repeat the process.

Hope you all enjoy these as much as I did! Happy baking!

 

[Kiriya Ubuyashiki]

These cookies sound insanely good! The pan-banging trick is such a cool idea for that perfect texture... thanks for sharing the recipe!

 

[EvanSeeker]

These cookies sound insanely good! The pan-banging trick is such a cool idea for that perfect texture... thanks for sharing the recipe!

Thanks so much! I’m glad you like the pan-banging trick—it's a game-changer for texture. Happy baking

 

[Stark]

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!

Pan-Banging Pecan Snickerdoodle Cookies ​

View attachment 5091

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

Directions:

1. 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.
2. In a medium bowl, whisk together the flour, cinnamon, salt, and baking soda. Set this aside for now.
3. 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.
4. 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.
5. 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.
6. 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.
7. While the first batch bakes, freeze the second baking sheet and repeat the process.

Hope you all enjoy these as much as I did! Happy baking!

Pan-banging pecan snickerdoodles? These sound like a fun twist on a classic! Can’t wait to try them. Thanks for sharing!