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maureen's crater cookies

myama avatar
Recipe by
Maureen Haddock
@myama
Saskatoon, SK

I developed this recipe because I had enjoyed a similar treat onboard a Viking cruise ship. OK, I had become obsessed with the treat! I have a soy allergy, so I use Compliments soy-free shortening and homemade toffee to avoid soy lecithen. This is my favourite cookie of all time. I serve them in parchment envelopes at an outdoor picnic or as a Halloween treat. Make them for your sweetheart, saying "I am over the moon for you. Have a Crater Cookie."

yield 16 serving(s)
prep time 30 Min
cook time 13 Min
method Bake

Ingredients For maureen's crater cookies

  • 1 3/4 c
    all-purpose flour
  • 1 tsp
    coarse salt
  • 1 tsp
    baking soda
  • 1 c
    of chopped toffee
  • 2 c
    toasted pecans, chopped
  • 1/2 c
    butter
  • 1/4 c
    shortening
  • 1 1/4 c
    dark brown sugar, packed
  • 2 lg
    eggs
  • 1 1/2 tsp
    pure vanilla extract

How To Make maureen's crater cookies

  • 1
    Measure and whisk together the dry ingredients: flour, salt, and baking soda. Set aside.
  • Toasted pecans and chopped toffee create a memorable taste explosion in your mouth.
    2
    Prepare toffee and pecans. Cut up toffee or smash it with a mallet, to equal one cup. I use homemade toffee but have made this recipe with Mackintosh toffee. To toast pecans, preheat the oven to 350 degrees and spread the nuts on an aluminum cookie sheet. Bake for 8 or 9 minutes, stirring every 2 minutes. They burn easily. Keep watch. Cool. Coarsely chop the pecans. Set aside.
  • 3
    Beat butter, shortening, and sugar on medium speed until very light and fluffy, 2 to 3 minutes. Beat in 2 eggs until incorporated with the butter-sugar mixture. Beat in vanilla.
  • 4
    Gradually add flour mixture, folding in until just combined. Mix in nuts and toffee, just until blended. Refrigerate the dough for approximately 10 minutes.
  • Space the cookies at least 3 inches apart. They must spread to create craters.
    5
    Place scoops of dough 3 inches apart on parchment-lined baking sheets using a 2-inch scoop. Dampen hands and gently press cookies to flatten. Chilling the dough reduces spreading a little. Some spreading is required to create toffee craters.
  • Maureen's Crater Cookies fill the room with a buttery, sugary, caramel aroma. Stacked cookies are irresistible.
    6
    Bake cookies for about 12 to 14 minutes. Serve warm or store up to three days in a cookie tin at room temperature. The cookies become softer with storage, and I like that. Freeze after three days.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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