Toffeebitscookies Recipes

BROWN BUTTER TOFFEE COOKIES

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.

CHEWY SKOR TOFFEE BITS COOKIES

Steps:

• Heat oven to 350 degrees F.
• Stir together flour, baking soda and salt.
• In a large mixer bowl, beat butter, granulated sugar, brown sugar and vanilla until well blended.
• Add eggs and blend thoroughly.
• Gradually add flour mixture, beating well.
• Stir in toffee bits.
• Drop by rounded teaspoonfuls onto a lightly greased cookie sheet (I used ungreased parchment paper).
• Bake 10 minutes or until lightly browned.
• Cool slightly, remove from the cookie sheet to a wire rack.
• Cool completely.

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.

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.

BRICKLE DROP COOKIES

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

TOFFEE COOKIES

Steps:

• Whisk together the flour, baking soda, cornstarch, and salt until well combined. Set aside.
• In a large bowl, beat together the butter and brown sugar until light and fluffy.
• Add the egg and vanilla extract and beat to combine.
• Add the dry ingredients and mix until well combined. NOTE: the dough will be thick.
• Fold in the mini chocolate chips and toffee bits.
• Use a tablespoon or 1 tablespoon cookie scoop to scoop out balls of dough. Roll the balls between your hands to smooth them, then place the balls on a plate or baking sheet and chill for at least 2 hours.
• When ready to bake, preheat the oven to 350 degrees. Line a baking sheet with parchment paper and place the dough balls two inches apart on the prepared pan.
• Bake in the preheated oven for 10 to 12 minutes, until the edges are just beginning to brown.
• Allow the cookies to cool for 5 minutes on the pan, then transfer to a wire cooling rack to cool completely.

TOFFEE BITS COOKIES

Steps:

• Heat oven to 375°F (190°C).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.