Toffee chip cookies

As I told you on Monday, I am the bona fide Christmas cookie maker in my family.  It’s been this way since I was in high school.  While I really wasn’t into cooking back then, I did like to bake sometimes.  Now I’m a wife and mom and cooking and baking are part of what I do.  I’m not a homemade mom; I tend to be more in the semi-homemade category.  However, Christmas cookies are an exception to that rule.  I go homemade.  It makes me happy.  I have cheated in the past with canned icing, but the dough is something I enjoy making.

I start a little early with the dough.  This week is my dough making week.  So far this week I’ve made chocolate chip cookie dough, sugar cookie dough and this toffee chip cookie dough.  I decided to share the toffee chip recipe with you.  Here’s the thing.  I can take zero credit for this recipe or any of my Christmas cookie recipes.  My favorite chocolate chip cookies?  Nestlé Toll House came up with it.  The sugar cookie dough I found online through a friend.

This toffee cookie recipe came from the back of a Skor toffee bits bag a decade ago.  (So long that I’ve not found Skor chips for a few years and now use the Heath ones.)  I was looking for a new cookie recipe to try.  My husband isn’t so into chocolate.  He asked for something with toffee.  I found and tried this recipe and my family has insisted that I make it every year since.

Chewy toffee cookies make my family happy each Christmas.

While I tend to think a dessert isn’t worth the calories or fat consumption if it doesn’t have chocolate in it, I have quite a few family members who might disown me should I fail to bake these little dudes every year.  So, I share it with you.  They are crispy and chewy at the same time.  And, for those who know what this means, they are IC friendly.  Enjoy!

Chewy Toffee Cookies

Ingredients:
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 (1 stick) cup butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 eggs
1-3/4 cups (8 oz.) toffee bits

Instructions:
1. Heat oven to 350-degrees and lightly grease a cookie sheet.
2. Stir together flour, baking soda and salt.
3. In a large bowl, beat butter, granulated sugar, brown sugar and vanilla unil well blended.
4. Add eggs and beat well.
5. Gradually add flour mixture, beating until well blended.
6. Stir in toffee chips.
7. Drop by rounded teaspoon onto prepared cookie sheet.
8. Bake 9 – 11 minutes until lightly browned.

(I’ve found that a metal spatula spritzed with some non-stick cooking spray works well to get these chewy, sticky cookies off the cookie sheet and onto the cooling rack.  Be sure to remove them before they cool much or they will be really hard to remove.)

UPDATE (June 16, 2014): The above tip works for removing these cookies, but I’ve discovered the absolute best and easiest way is to line your cookie sheet with parchment paper.  It is a complete lifesaver when making these cookies in particular.  I am only sad I didn’t learn this sooner!

The recipe makes about 4 dozen cookies.

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