By itself, honeycomb candy is a spongy toffee treat. When you mix this old-fashioned candy with chocolate chip cookie batter and toasted pecans, though, the result is a crunchy, sweet-and-salty dessert that you'll be making over and over again. Make sure to let the batch of Chocolate Pecan Honeycomb Cookies cool before serving, though, because the insides will be very hot.


Chocolate Pecan Honeycomb Cookies

1 stick unsalted butter, softened

  • 6 oz. dark brown sugar

  • 1 large egg

  • 6 oz. all purpose flour

  • 2 oz. white whole wheat flour

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • 1 oz. creamed honey

  • 2 teaspoons vanilla extract

  • 5 oz. bittersweet chocolate chips

  • 1 cup (about 4.4 oz.) chopped dark-chocolate covered honeycomb candy

  • 3 oz. toasted pecans, chopped

    Preheat oven to 350˚F. Line a baking sheet with parchment paper. Whisk together both flours, baking soda, and salt. Cream butter and sugar in a stand mixer until light and fluffy, about 3-5 minutes. Add egg and mix until thoroughly combined. Add honey and vanilla extract, and combine. Slowly add flour mixture to bowl in increments, until thoroughly combined. Fold in bittersweet chocolate chips, pecans, and honeycomb candy.

    Roll dough, by rounded tablespoon, into balls and place onto baking sheet. Bake cookies for 13 minutes. Let cool on pan for five minutes, then transfer to a cooling rack. Wait at least 10-15 minutes before serving, as the honeycomb candy will be very hot.

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