BRICKLE DROP COOKIES
These easy brickle drop cookies are buttery, chewy, and perfect for dunking in a cold glass of milk.
Time 25m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Line cookie sheets with nonstick baking mat or parchment paper
- In the bowl of an electric mixer, beat together butter and sugars until well combined
- Add eggs and vanilla and beat well
- Sift together flour, cream of tarter, baking soda and salt, slowly add to the butter mixture, beating on low speed between each addition
- Add brickle bits and stir to combine
- Drop by tablespoon fulls onto prepared baking sheets, leaving room for cookies to spread
- Bake for 10 minutes, remove from oven and allow to cool on cookie sheet for 3-5 minutes before transferring to a cooling rack
BROWN BUTTER TOFFEE COOKIES
With crisp, caramelized edges and rich, chewy centers, these Toffee Cookies are irresistible! Made with nutty brown butter and filled with chocolate covered toffee bits.
Provided by Kelly
Categories Dessert
Time 3h30m
Number Of Ingredients 10
Steps:
- Brown the butter: Heat the butter in a light colored skillet over medium-high heat. It will come to a boil. Continue cooking, stirring occasionally, until the solid particles at the bottom turn golden brown. Keep an eye on it carefully towards the end, it can burn quickly. Immediately pour into a large mixing bowl to stop the browning. Let cool about 10 minutes so the sugars don't melt when mixed into it.
- Whisk together the flour, cornstarch, baking soda, and salt in a bowl.
- Whisk sugars into cooled browned butter. Whisk in vanilla and eggs until thoroughly combined.
- Pour dry ingredients into bowl and stir until no streaks of flour remain.
- Stir in toffee bits.
- Cover with plastic wrap, pressing the plastic down on the surface of the dough. Chill for at least 3 hours and up to 3 days. If you chill longer than 3 hours, let dough sit at room temperature for about 30 minutes so the dough is easier to scoop.
Nutrition Facts : Calories 254 kcal, ServingSize 1 serving
TOFFEE CRUNCH COOKIES
Steps:
- Preheat oven to 350 degrees F.
- Cream together the butter, sugar and vanilla. Beat the eggs slightly; then add to the butter mixture and mix well. Sift flour, salt and baking soda; then add slowly to the moist ingredients and mix thoroughly. Mix in the toffee bits, oatmeal, coconut and nuts.
- Drop dough by the teaspoonful onto an ungreased baking sheet and bake for 15 minutes.
RECIPE: HEATH TOFFEE COOKIES
These Heath Toffee Cookies are soft and chewy with a delicious buttery, burnt caramel flavor. They are an easy, must-try alternative to regular chocolate chip cookies.
Provided by The Carefree Kitchen
Categories Dessert
Time 27m
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees.
- In a medium bowl, combine the flour, baking soda and salt. Whisk until ingredients are well combined, then set aside.
- In a large bowl with a spatula, or a stand mixer with the paddle attachment, add the butter, sugar, brown sugar, and vanilla and cream together until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing them in after each addition. You may need to stop and scrape the bottom and sides of the bowl to make sure you combine everything.
- Add the flour mixture and mix on low until just combined, then add the chocolate chips and all but 1/2 cup of the toffee bits. Mix gently by hand using a rubber spatula, making sure to scrape the bottoms and sides of the bowl and combine all ingredients well.
- Using a small ice cream scoop, or a spoon, scoop and roll dough into 1 1/4" balls. Line them up a couple inches apart on a baking sheet lined with parchment paper or a Silpat. Use the palm of your hand to press the balls down down so the dough ball is about 3/4" thick.
- Bake for 10-12 minutes, or until the edges begin to turn lightly golden brown. Once baked, remove from the oven and sprinkle the reserved Toffee Bits on top of the cookies.
- Let the cookies cool on the baking sheet for a couple minutes before moving them to a wire rack to cool completely. Enjoy!
Nutrition Facts : Calories 274 kcal, Carbohydrate 40 g, Protein 3 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 38 mg, Sodium 188 mg, Fiber 1 g, Sugar 27 g, ServingSize 1 serving
HEATH BAR COOKIES
A perfect recipe for anybody who likes toffee. The cookies have a wonderful crisp texture and overall toffee flavor while the chunks of toffee in the cookie itself are to die for. Skor bars work just as well, though I suggest using whole bars and crushing them over the bagged toffee bits since the chocolate makes a big difference. When you crush them up try to leave pieces of all different sizes, from crumbs to a few really big chunks and lots of in-betweens. These cookies also do well with 1/2 cup walnuts, chopped and added with the toffee.
Provided by kelkitty
Categories Drop Cookies
Time 32m
Yield 6 dozen, 12 serving(s)
Number Of Ingredients 8
Steps:
- Sift together the flour, salt, and baking soda. Set aside. In a separate bowl, combine toffee pieces and chopped walnuts. Set aside.
- Cream butter until fluffy. Add the sugar and continue to beat until light and fluffy (a couple minutes). Beat in eggs one at a time, and vanilla.
- Alternatively mix in the Heath Bar mixture and the flour mixture, a third at a time, until well blended. Chill cookie dough for at least 30 minutes (better an hour).
- Preheat oven to 350°F On cookie sheets lined with parchment paper, spoon out the cookie dough in small 1-inch diameter balls (size of a large marble). Place dough balls 3 inches away from each other on the cookie sheets. (Make sure there is plenty of room between the cookie balls, and that the cookie balls aren't too big. These cookies spread!).
- Bake for 10-12 minutes, until the edges are just starting to brown. Remove from oven and let cool for a few minutes. Then transfer the cookies to a wire rack to cool completely.
Nutrition Facts : Calories 340.1, Fat 16.4, SaturatedFat 10, Cholesterol 71.7, Sodium 313.4, Carbohydrate 45, Fiber 0.7, Sugar 25.1, Protein 3.9
TOFFEE OAT COOKIES
Make and share this Toffee Oat Cookies recipe from Food.com.
Provided by tickeledpink
Categories Drop Cookies
Time 25m
Yield 48 cookies
Number Of Ingredients 11
Steps:
- In mixing bowl, cream butter, and sugars.
- Add eggs, one at a time, beating well after each addition.
- Beat in vanilla.
- Combine the flour, oats, baking soda, baking powder and salt; gradually add to creamed mixture.
- Stir in toffee bits.
- Drop by rounded tablespoonfuls 2 in.
- apart onto ungreased baking sheets.
- Bake at 375 for 10-12 min.
- or until golden brown.
- Cool for 1 min.
- before removing to wire racks.
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TOFFEE BITS COOKIES | RECIPES - HERSHEYLAND
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- Stir together flour, baking soda and salt; set aside. Beat butter, granulated sugar, brown sugar and vanilla in a large bowl until well blended. Add eggs; beat well. Gradually add flour mixture, beating until well blended. Stir in toffee bits.
- Drop by rounded teaspoons onto prepared cookie sheet. Bake 9 to 11 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely.
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