Caramel Toffee Cookies Recipes

CARAMEL TOFFEE COOKIES

Steps:

• Preheat oven to 375 degrees. In small bowl combine flour, baking soda and salt. Set aside. In large mixing bowl beat butter, sugar, vanilla, eggs, and milk until creamy. Then slowly add in the flour mixture. Beat until everything is incorporated. Stir in the morsels, caramel and toffee bits. Spoon a little mixture onto baking silicone mats or onto cookie sheets spacing every two inches. Cook for 10 minutes or until cookies are slightly brown. Let them cool for about 2 minutes before placing on wire racks.

BUTTER TOFFEE COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Sift together flour and baking soda.
• Cream together butter, sugar, brown sugar, and vanilla.
• Add eggs one at a time.
• Add toffee pieces to mixture.
• Mix creamed mixture and dry mixture together.
• Use rounded tablespoon to measure dough.
• Place dough at least 2 inches apart on baking sheet.
• Bake for 10 to 12 minutes.
• *If you have time to chill the dough before baking, do so! You will have cookies that are crisp on the outside and chewy on the inside.

CARAMEL SHORTBREAD SQUARES

Steps:

• Preheat oven to 350 degrees F (175 C).
• In a medium bowl, mix together 2/3 cup butter, white sugar, and flour until evenly crumbly. Press into a 9 inch square baking pan. Bake for 20 minutes.
• In a 2 quart saucepan, combine 1/2 cup butter, brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil. Continue to boil for 5 minutes. Remove from heat and beat vigorously with a wooden spoon for about 3 minutes. Pour over baked crust (warm or cool). Cool until it begins to firm.
• Place chocolate in a microwave-safe bowl. Heat for 1 minute, then stir and continue to heat and stir at 20 second intervals until chocolate is melted and smooth. Pour chocolate over the caramel layer and spread evenly to cover completely. Chill. Cut into 1 inch squares. These need to be small because they are so rich.

CARAMEL TOFFEE COOKIES

Steps:

• 1. Add the butter and sugar to a large bowl and mix on high speed until light and fluffy. Add the egg and vanilla extract and mix until well combined. Mix the flour with the baking soda and add to the bowl - mix until just combined. Add half of the chopped caramel toffees and fold in. Make about 14 balls out of the dough, press into the remaining toffees (the top only) and place on a wooden board or similar and place in the fridge for about 1 hour.
• 2. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment. Mix the sugar and cinnamon in a small bowl and roll each dough ball in that mixture, place with space in between on the prepared baking sheet (they spread a lot) and bake for 10-12 minutes until the edges are set. Take out of the oven and let cool down on the baking sheet for some time, then transfer to a wire rack and let cool down completely. Repeat with the remaining dough.

TOFFEE CRUNCH COOKIES

Steps:

• Combine and sift flour, baking soda, and salt. In a separate bowl, cream butter or margarine. Add sugar, egg, and vanilla; mix until smooth and creamy.
• Stir in dry ingredients; blend in toffee bits and pecans.
• Drop tablespoonfuls 2 inches apart onto greased baking sheets. Bake at 350 degrees F (175 degrees C) until done, 12 to 15 minutes. Remove from baking sheets and cool.

SALTED CARAMEL TOFFEE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Line baking sheet(s) with parchment paper, set aside
• In a large bowl, whisk together flour, cornstarch, baking soda and salt. Set aside.
• In a stand mixer, (or using hand mixer) cream butter and both sugars together on medium speed, beating until light and fluffy 2-3 minutes.
• Reduce mixer speed and add in egg, vanilla and toffee chips, scraping sides when needed. Mix 1-2 minutes on medium until fully blended.
• Reduce mixer speed and add in flour mixture until dough forms.
• Hand fold in caramel bits and mix well to distribute evenly.
• Using a 1 inch scoop (or heaping tablespoon) drop cookie dough onto parchment lined baking sheet.
• Dip the top of each cookie dough ball into caramel crunch and return to parchment paper.
• Sprinkle a few grains of coarse sea salt onto the top of each cookie. I repeat...a few grains!
• Insert cookies into preheated oven and bake for 12-14 minutes until edges are just golden.
• Be careful not to over bake. Cookies will be extremely soft to the touch.
• Slide parchment sheet to cooling rack to allow cookies to cool.

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.