1. Melt the butter and let cool down again. Peel the apple, core and cut into small dices. Cut the toffees into small dices as well. Set aside.

 

2. Add the cooled melted butter together with the two sugars go a large bowl and mix until light and fluffy. Add one egg after another to the bowl and mix well after each addition. Add the vanilla extract and mix in. Mix the flour with baking soda, and salt and add to the mixing bowl – mix until just combined. Add the diced apples and toffees and fold in. Cover the bowl and place in the fridge for about 30 minutes.

 

3. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment. Use a cookie scoop or spoons to place dough portions on the baking sheet – keep enough space in between because the cookies will spread a lot. Press 1-2 pecans in each dough piece and bake for about 12 minutes until the edges are crisp and golden. Take out of the oven and let cool down on the baking sheet for some time. If the cookies spread too much and stick together, you can re-shape them with a spatula – but you have to be quick. That trick only works for a very short time. Transfer to a wire rack and let cool down completely. Repeat with the remaining dough.