More About Toffee Crunch Cookies
Prep Time: 10 minutes minutes Cook Time: 12minutes minutes Total Time: 22minutes minutes Servings: 24 cookies Calories: 288kcal
Author: Karlynn Johnston
Ingredients
1x
2x
3x
▢2½ cups flour
▢1 teaspoon baking soda
▢1 teaspoon salt
▢1 cup butter softened
▢1¼ cups white granulated sugar
▢¼ cup packed brown sugar
▢1½ teaspoons vanilla
▢1 large egg
▢1½ cups toffee bits
▢1 cup mini chocolate chips
Instructions
Preheat your oven to 375°F. Line your baking sheets with parchment paper and set aside.
In a medium bowl, whishk together the flour, baking soda and salt.
In the bowl of a mixer or in a large mixing bowl, cream together the butter and sugar until it's light and fluffy.
Add in the egg and vanilla, beating on medium speed until combined. Add in the dry ingredients, beating until thoroughly combined.
Fold in the toffee chips/chocolate chips by hand, mixing until they are combined throughout the batter.
Roll a heaping tablespoon of cookie dough into a ball, 12 per cookie sheet. Take a glass and using the bottom, flatten out each cookie. If the cookie sticks, start wetting the bottom of the glass with water, they will come right off. Flatten each of them as much as you can. This is a dry dough -no sticky chewiness going on here- but it's just wet enough to make perfect little flat cookie patties.
Bake for 9-11 minutes, until golden brown.
Cool on the sheets completely. Store in a closed container at room temperature for up to 5 days, or freeze in a freezer-safe container for up to 3 months.
Notes
I find that mini chocolate chips work really well in this crispy cookie.
Nutrition
Serving: 1g | Calories: 288kcal | Carbohydrates: 37g | Protein: 2g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 45mg | Sodium: 232mg | Potassium: 30mg | Fiber: 1g | Sugar: 27g | Vitamin A: 435IU | Vitamin C: 0.1mg | Calcium: 21mg | Iron: 1mg
Author: Karlynn Johnston
Ingredients
1x
2x
3x
▢2½ cups flour
▢1 teaspoon baking soda
▢1 teaspoon salt
▢1 cup butter softened
▢1¼ cups white granulated sugar
▢¼ cup packed brown sugar
▢1½ teaspoons vanilla
▢1 large egg
▢1½ cups toffee bits
▢1 cup mini chocolate chips
Instructions
Preheat your oven to 375°F. Line your baking sheets with parchment paper and set aside.
In a medium bowl, whishk together the flour, baking soda and salt.
In the bowl of a mixer or in a large mixing bowl, cream together the butter and sugar until it's light and fluffy.
Add in the egg and vanilla, beating on medium speed until combined. Add in the dry ingredients, beating until thoroughly combined.
Fold in the toffee chips/chocolate chips by hand, mixing until they are combined throughout the batter.
Roll a heaping tablespoon of cookie dough into a ball, 12 per cookie sheet. Take a glass and using the bottom, flatten out each cookie. If the cookie sticks, start wetting the bottom of the glass with water, they will come right off. Flatten each of them as much as you can. This is a dry dough -no sticky chewiness going on here- but it's just wet enough to make perfect little flat cookie patties.
Bake for 9-11 minutes, until golden brown.
Cool on the sheets completely. Store in a closed container at room temperature for up to 5 days, or freeze in a freezer-safe container for up to 3 months.
Notes
I find that mini chocolate chips work really well in this crispy cookie.
Nutrition
Serving: 1g | Calories: 288kcal | Carbohydrates: 37g | Protein: 2g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 45mg | Sodium: 232mg | Potassium: 30mg | Fiber: 1g | Sugar: 27g | Vitamin A: 435IU | Vitamin C: 0.1mg | Calcium: 21mg | Iron: 1mg
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