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Maureen’s Crater Cookies

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  • Author: Maureen Haddock
  • Total Time: 17-34 minutes
  • Yield: 12 cookies 1x


The complete story of my inspiration for developing these cookies was featured in my “Eats and Treats” column in the Spring 2022 issue of Prairies North Magazine.


Units Scale

Dry Ingredients:

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon coarse salt
  • 1 teaspoon baking soda

Moist Ingredients:

  • 1/2 cup butter
  • 1/4 cup shortening (I use Compliments vegetable shortening)
  • 1 1/4 cups packed dark brown sugar
  • 2 large eggs
  • 1 1/2 teaspoons pure vanilla extract


Whisk the dry ingredients together


1 cup of toffee chips (Chop home-made toffee or use your favourite brand. Harder toffee may need to be crushed with a mallet.)

8-ounces, about 2 cups, pecans, toasted and coarsely chopped (see note below for toasting)

Beat butter, shortening, and sugar on medium speed until very light and fluffy, 2 to 3 minutes. 


  • 2 large eggs
  • 1½ teaspoons pure vanilla extract

Beat in eggs until incorporated with the butter-sugar mixture. Beat in vanilla.

Then, gradually add the flour mixture to the butter-sugar mixture, folding in until combined.

Mix in nuts and toffee, just until blended. Refrigerate for approximately 10 minutes.

To Bake:

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.

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.


NOTE: To toast pecans, preheat an oven to 350°F. Spread them on an aluminum cookie sheet and bake for about 8 minutes, stirring at 2 or 3-minute intervals. Keep a close eye on the pecans because they burn quickly.

  • Prep Time: 15-20 minutes
  • Cook Time: 12-14 minutes
  • Category: Cookies
  • Method: Bake

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