Toffee Coffee Cookies Food

TOFFEE COFFEE COOKIES

Steps:

• Preheat oven to 350°.
• Grease a 9 x 13 pan.
• In a large bowl, mix together the cake mix, oil, coffee, chocolate chips and eggs.
• Press half the mixture into the bottom of prepared pan.
• Bake 8 minutes.
• In the top of a double boiler, heat the butter, caramels, coffee, and condensed milk until caramels are melted.
• Pour over partially baked crust.
• Sprinkle with 1/2 cup pecans.
• Drop the remaining cookie dough by small spoonfuls over the caramel layer.
• Sprinkle with chopped toffee bars and remaining 1/2 cup pecans.
• Bake an additional 25-30 minutes.
• Coll and cut into squares.

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.

COFFEE-TOFFEE CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, baking soda and salt in a medium bowl. Beat the butter, espresso powder and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg and vanilla until smooth. Reduce the mixer speed to low, then gradually beat in the flour mixture until just combined. Stir in the dark chocolate chips and toffee bars.
• Roll the dough into 1 1/2-inch balls and arrange 2 inches apart on the prepared pans. Bake, switching the pans halfway through, until the cookies are puffed and just set around the edges, about 15 minutes. Let cool 10 minutes on the pans, then transfer to a rack to cool completely.
• Melt the white chocolate chips in the microwave in 30-second intervals, stirring, until smooth. Drizzle over one side of each cookie and decorate with sprinkles. Refrigerate until set, about 30 minutes.

CHOCOLATE TOFFEE COOKIES II

Steps:

• Preheat oven to 350 degrees F (175 degrees F).
• Beat butter and sugar in large bowl until fluffy. Add egg, rum, and vanilla and beat until well blended.
• Sift flour, cocoa, baking soda and salt into small bowl. Stir dry ingredients into butter mixture. Mix in toffee and chopped almonds.
• Drop batter by heaping tablespoonfuls onto heavy large ungreased baking sheet, spacing 2 inches apart. Bake until cookies puff slightly and crack on top but are still soft to tough, about 11 minutes. Let cookies cool on sheet 1 minutes. Transfer cookies to rack and cool completely. Repeat shaping and baking with remaining batter.

TOFFEE CHIP THINS

Steps:

• In a large bowl, combine butter and condensed milk. Combine the cracker crumbs, flour and baking powder; gradually add to the butter mixture. Stir in the chocolate chips, toffee bits and coconut if desired., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° until edges are lightly browned, 10-12 minutes. Cool for 2 minutes before removing to wire racks to cool completely.

CHOCOLATE COFFEE TOFFEE COOKIES

Steps:

• preheat oven to 350*.
• Line cookie sheet with parchment paper --
• cool coffee to room temperature.
• in large bowl, beat sugar and butter on medium speed till creamy --
• add egg, beat well.beat in coffee and vanilla and baking soda.mix well.
• gradually add to creamed mixture.beat well.
• stir in toffee bits, chocolate chips and sugar cones.
• drop dough by heaping tsps 2" apart on cookie sheets.
• bake 12-14 minutes or golden brown.
• cool 1 minute on sheet.
• remove and cool on wire rack -- .

TOFFEE COFFEE

Steps:

• Place coffee in filter in brew basket of coffee maker. Place toppings in empty pot of coffee maker.
• Add water to coffee maker; brew. When brewing is complete, stir until well blended.
• Pour into 5 coffee mugs. Top evenly with whipped topping.