Buttery Toffee Cookies Recipes

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BUTTER TOFFEE COOKIES



Butter Toffee Cookies image

Make and share this Butter Toffee Cookies recipe from Food.com.

Provided by Amber 505

Categories     Drop Cookies

Time 22m

Yield 24 cookies, 24 serving(s)

Number Of Ingredients 8

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 cup salted butter
3/4 cup granulated sugar
3/4 cup brown sugar
1 tablespoon vanilla extract
2 eggs
2 cups toffee pieces (home-made butter toffee or store-bought bits)

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.

Nutrition Facts : Calories 139.1, Fat 4.4, SaturatedFat 2.6, Cholesterol 25.7, Sodium 94.4, Carbohydrate 23, Fiber 0.3, Sugar 13, Protein 1.9

BUTTER TOFFEE COOKIES



Butter Toffee Cookies image

Provided by Food Network

Categories     dessert

Yield about 40 cookies

Number Of Ingredients 7

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 cup salted butter
1 1/2 cup granulated sugar
1 tablespoon vanilla extract
2 eggs
2 cups toffee pieces (home-made butter toffee or store-bought bits)

Steps:

  • Preheat oven to 350 degrees F.
  • Sift together flour and baking soda. Cream together butter, 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.

BUTTER TOFFEE CHOCOLATE CHIP CRUNCH COOKIES



Butter Toffee Chocolate Chip Crunch Cookies image

Provided by Food Network

Time 27m

Yield 4 dozen cookies

Number Of Ingredients 13

Crisco® Original No-Stick Cooking Spray
1 cup firmly packed light brown sugar
3/4 cup Crisco® Butter Flavor All-Vegetable Shortening
or 3/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
1 large egg, lightly beaten
2 tbsps. milk
1 tsp. salt
3/4 tsp. baking soda
1 tsp. vanilla extract
1 3/4 cups Pillsbury BEST® All Purpose Flour
3/4 cup coarsely chopped pecans
1/2 cup semi-sweet chocolate chips
1 (8 oz.) pkg. toffee baking bits

Steps:

  • HEAT oven to 350°F. Spray baking sheets with no-stick cooking spray.
  • COMBINE brown sugar, shortening, egg, milk, salt, baking soda and vanilla; beat at medium speed until well blended.
  • ADD flour gradually at low speed. Beat until well blended. Stir in nuts, chocolate chips and toffee baking bits.
  • DROP by level measuring tablespoonfuls 2 inches apart onto prepared baking sheets.
  • BAKE 10 to 12 minutes or until light golden brown. Cool 2 minutes on baking sheets; transfer to cooling rack to cool completely.

PEANUT BUTTER TOFFEE COOKIES



Peanut Butter Toffee Cookies image

These sweet and salty cookies will be gobbled up in minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 24

Number Of Ingredients 8

3/4 cup all-purpose flour (spooned and leveled), plus more for fingertips
1/4 teaspoon baking soda
1/8 teaspoon salt
4 tablespoons unsalted butter, room temperature
1/2 cup sugar
1/2 cup smooth peanut butter
1 large egg
2 chocolate-covered toffee candy bars (1.4 ounces each), chopped

Steps:

  • Preheat oven to 350. In a medium bowl, whisk together flour, baking soda, and salt.
  • In a large bowl, with an electric mixer on high speed, beat butter and sugar until light and fluffy. Add peanut butter and egg; beat until smooth. With mixer on low, gradually add flour mixture. Stir in toffee.
  • Using 1 level tablespoon batter per cookie, drop onto baking sheets, about 1 inch apart; flatten slightly with floured fingertips. Bake until edges are golden brown, 16 to 18 minutes, rotating sheets halfway through. Transfer cookies immediately to a wire rack to cool completely.

BUTTER TOFFEE COOKIES



Butter Toffee Cookies image

I got this recipe from kingarthurflour.com I haven't tried them, they were a request in a post. For those of you that don't know, King Arthur Flour is MUCH more than a flour company..they are a bakers paradise. You should check them out, and request a free catalog. Bet you'll have a HUGE wishlist! (makes 2-3 inch cookies)

Provided by ciao4293

Categories     Drop Cookies

Time 27m

Yield 36 cookies

Number Of Ingredients 11

3/4 cup butter
1 1/4 cups lightly packed brown sugar
2 teaspoons vanilla
1/8 teaspoon butter-rum flavoring (optional)
1 teaspoon salt
1 teaspoon baking soda
1 large egg
2 1/4 cups king arthur all-purpose flour or 2 1/4 cups unbleached all-purpose flour
1 cup English toffee bits
1 cup cinnamon bark or 1 cup white chocolate chips
1 cup chopped pecans (optional)

Steps:

  • In a large mixing bowl, cream together the butter, brown sugar, flavors, salt and baking soda.
  • Add the egg and beat until fluffy.
  • Add the flour and stir until well-blended.
  • Stir in bits and/or chips, and the nuts, if you're using them.
  • Drop the dough by generous tablespoonfuls onto ungreased or parchment-lined baking sheets (our tablespoon cookie scoop, works well here), leaving about 2 inches between cookies.
  • Bake the cookies in a preheated 375°F oven for 10 to 12 minutes; 10 minutes will give you chewier cookies, 12 minutes crisper.
  • Note: For chewy,"bendable" cookies, remove them from the oven while they still look"under-cooked" in the center; for crisp, crunchy cookies, bake until evenly golden brown.
  • Let the cookies cool for 5 minutes on the baking sheets before transferring them to racks to cool completely.

Nutrition Facts : Calories 93.9, Fat 4, SaturatedFat 2.5, Cholesterol 16, Sodium 131.9, Carbohydrate 13.4, Fiber 0.2, Sugar 7.4, Protein 1

BUTTERSCOTCH TOFFEE COOKIES



Butterscotch Toffee Cookies image

With its big butterscotch and chocolate flavor, my cookie stands out. I like to enjoy it with a glass of milk or a cup of coffee. It's my fallback recipe when I'm short on time and need something delicious fast. -Allie Blinder, Norcross, Georgia

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 5 dozen.

Number Of Ingredients 5

2 large eggs, room temperature
1/2 cup canola oil
1 package butter pecan cake mix (regular size)
1 package (10 to 11 ounces) butterscotch chips
1 package (8 ounces) milk chocolate English toffee bits

Steps:

  • Preheat oven to 350°. In a large bowl, beat eggs and oil until blended; gradually add cake mix and mix well. Fold in chips and toffee bits., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until golden brown, 10-12 minutes. Cool 1 minute before removing to wire racks.

Nutrition Facts : Calories 95 calories, Fat 5g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 70mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.

ALMOND BUTTER COOKIES WITH TOFFEE



Almond Butter Cookies with Toffee image

I was trying to use up a large jar of almond butter and these were the result. They are good with jam on top, if you prefer things a little bit sweeter.

Provided by Cathy B

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 25m

Yield 48

Number Of Ingredients 13

½ cup butter, softened
½ cup brown sugar
½ cup granular sucrolose sweetener (such as Splenda®)
1 cup unsalted, no sugar added almond butter
1 large egg
3 tablespoons milk
2 tablespoons honey
1 teaspoon vanilla extract
¾ cup all-purpose flour
½ cup whole wheat flour
1 teaspoon salt
¾ teaspoon baking soda
1 cup toffee baking bits (such as Heath®)

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat butter, brown sugar, and sweetener in a large bowl until light and fluffy. Beat almond butter, egg, milk, honey, and vanilla extract into butter mixture until smooth. Stir all-purpose flour, whole wheat flour, salt, and baking soda into almond butter mixture; fold in toffee bits until dough is just combined.
  • Roll the dough into walnut-sized balls and place 2 inches apart on baking sheets. Press and flatten balls with a fork, creating a crosshatch.
  • Bake in preheated oven until golden brown, 8 to 12 minutes.

Nutrition Facts : Calories 103.5 calories, Carbohydrate 9.4 g, Cholesterol 13.1 mg, Fat 7 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 2.6 g, Sodium 109.5 mg, Sugar 3 g

BROWN BUTTER TOFFEE CHOCOLATE CHIP COOKIES RECIPE BY TASTY



Brown Butter Toffee Chocolate Chip Cookies Recipe by Tasty image

The ultimate chocolate chip cookie indulgence, bolstered by chunks of homemade toffee, brown butter, and large pockets of chocolate.

Provided by Alvin Zhou

Categories     Desserts

Yield 9 cookies

Number Of Ingredients 16

6 tablespoons unsalted butter
¾ cup light brown sugar, lightly packed
1 teaspoon kosher salt
water, as needed
1 cup unsalted butter
4 ice cubes
¾ cup granulated sugar
1 ½ cups dark brown sugar, packed
2 teaspoons espresso powder
2 teaspoons kosher salt
½ teaspoon baking soda
2 large eggs
2 teaspoons vanilla extract
2 ½ cups all purpose flour
6 oz cacao chocolate, 50-70% cacao, chopped
flaky sea salt, for sprinkling

Steps:

  • Make the toffee: Line a baking sheet with parchment paper.
  • In a medium nonstick saucepan over medium heat, melt the butter, brown sugar, and salt, stirring until evenly incorporated. If there are grainy lumps or if the fat starts to separate, add a couple splashes of water and stir vigorously to emulsify. Continue to cook, stirring constantly, until the mixture reaches 290°F (143°C), about 10-15 minutes.
  • Pour the toffee onto the prepared baking sheet and spread out slightly with a spatula. Freeze until ready to use, about 30 minutes.
  • Make the cookie dough: Add the butter to a medium nonstick saucepan over medium-high heat. Cook, stirring occasionally, until the butter turns dark brown and smells nutty. Watch carefully so the butter does not burn. Remove the pot from the heat.
  • Add an ice cube to the butter and slowly let it melt. It may froth and bubble. Add the remaining 3 ice cubes and gently stir until melted.
  • In a large bowl, combine the granulated and brown sugar, espresso powder, salt, and baking soda.
  • Pour the brown butter into the sugar mixture and mix until combined. Don't worry if it looks separated.
  • In a small bowl, whisk together the eggs and vanilla. Pour into the sugar and butter mixture and whisk until glossy and smooth.
  • Add the flour and fold with a rubber spatula to incorporate until the dough has no visible flour streaks.
  • Remove the toffee from the freezer (it should be a frozen disc) and break it into chunks that will fit inside a gallon zip-top bag. Double bag the toffee and seal both bags. With a rolling pin, break the toffee into small pieces.
  • Fold the crushed toffee and chopped chocolate into the dough until evenly distributed.
  • Using a large ice cream scoop or a ½ cup (65 g) measure, scoop the dough onto a parchment-lined baking sheet. Wrap the baking sheet in plastic wrap, but leave a small opening at the corner of the tray. Let the dough rest in the refrigerator for at least 36 hours. This will allow the flavor to develop and the dough to dry out a little as it rests, which will result in less spread when it bakes.
  • When ready to bake, preheat the oven to 325°F (163°C). Line 2 baking sheet with parchment paper.
  • Arrange the cookies on the baking sheets, leaving at least 2 inches (5 cm) of space between the cookies and away from the edges of the pan.
  • Bake until the cookies are golden brown with crispy edges, but are still slightly soft in the center, 18-20 minutes.
  • Immediately sprinkle the cookies with flaky sea salt. then let cool completely. The cookies will be very soft at first but will set after they are fully cooled.
  • Enjoy!

Nutrition Facts : Calories 609 calories, Carbohydrate 74 grams, Fat 31 grams, Fiber 4 grams, Protein 8 grams, Sugar 38 grams

BROWN-BUTTER TOFFEE SANDWICH COOKIES



Brown-Butter Toffee Sandwich Cookies image

These crisp butter cookies incorporate blitzed toffee in place of some of the sugar and butter for a rich caramel flavor. To really amplify that almond-toffee essence, the cookies are topped with sliced almonds, and a nutty brown-butter icing is sandwiched in between. Be sure to roll the cookies very thin (about the thickness of two stacked pennies) so they stay crisp and light. The sturdy sandwiches have a long shelf life, making them ideal for shipping.

Provided by Sohla El-Waylly

Categories     cookies and bars, dessert

Time 1h30m

Yield 36 sandwich cookies

Number Of Ingredients 13

1 1/2 cups/226 grams English toffee bits without chocolate (such as Heath Bits O' Brickle)
1/2 cup plus 1 tablespoon/112 grams granulated sugar
1 teaspoon baking soda
1/2 teaspoon kosher salt (Diamond Crystal)
3 tablespoons/42 grams unsalted butter, at room temperature
1 large egg, white and yolk separated, at room temperature
1 1/2 teaspoons vanilla extract
1 3/4 cups/224 grams all-purpose flour, plus more for dusting
1/3 cup/40 grams sliced almonds
12 tablespoons/170 grams unsalted butter, cut into pieces
1 teaspoon vanilla extract
1/4 teaspoon kosher salt (Diamond Crystal)
2 cups/240 grams confectioners' sugar

Steps:

  • Make the cookies: In a food processor, process the toffee bits, sugar, baking soda and salt until the toffee is mostly ground and the mixture is sandy, about 1 minute.
  • Transfer the toffee mixture to the bowl of a stand mixer (or a large bowl if using a hand mixer). Add butter, egg white and vanilla. Mix together with the paddle attachment on medium until creamy and fluffy, stopping once to scrape the bowl and paddle, about 2 minutes. Add flour, and mix on medium-low until the mixture comes together into a soft dough, about 30 seconds.
  • Divide the dough in half. Pat each half into a disk. (If the dough is very soft, wrap and chill in the fridge for 15 minutes before proceeding.) Line three sheet trays with parchment paper.
  • Dust the counter and dough with flour. Working with one piece of dough at a time, use a rolling pin to roll the dough out until just under ⅛-inch thick (the thickness of two stacked pennies), turning the dough frequently to ensure it moves freely on the counter and dusting with more flour as needed. Each sheet of dough will be about the size of a standard sheet of paper.
  • Using a 2-inch round cookie cutter dusted in flour, cut out cookies from one sheet of dough. Using an offset spatula, transfer rounds to a prepared sheet tray, leaving about ½ inch of space between cookies.
  • Repeat with the remaining sheet of dough. Gather and knead together any scraps, reroll and repeat until all the dough has been rolled out for a total of 72 cookies. Freeze on sheet trays for at least 30 minutes before baking. (Alternatively, once the cookies have firmly frozen, stack them between parchment in a freezer-safe container or zipper-lock bag for up to 3 months.)
  • Set racks in the upper and lower thirds of the oven and heat oven to 350 degrees. Whisk together the egg yolk with 1 tablespoon of water and evenly brush on the tops of half of the chilled cookies. Sprinkle the yolk-brushed cookies with almonds, pressing gently to adhere. Bake the first two trays of cookies until deeply browned like a pretzel, switching the sheet trays from top to bottom and rotating from front to back halfway through, 10 to 14 minutes. Repeat with the third and final batch. Let cookies cool completely on sheet trays.
  • Once the cookies are cool, make the icing: Set a piping bag in a tall and narrow container, like a deli quart container, and fold over the top edge to secure. Flip over the cookies without almonds. (You need to pipe the icing onto the cookies immediately after mixing, so make sure you are set up.)
  • In a small saucepan over medium heat, melt butter until foamy, about 3 minutes. Continue cooking butter, stirring and scraping frequently with a stiff silicone spatula, until the sputtering has subsided and the butter solids look deeply browned, 3 to 5 minutes. Scrape the butter and any brown bits into the bowl of a stand mixer (or into a large bowl if mixing by hand).
  • Stir in the vanilla and salt. Sift over the powdered sugar. With the paddle attachment, mix on low until creamy and combined, about 1 minute, stopping once during mixing to scrape the bowl and the paddle. (You can also mix with a stiff silicone spatula until creamy and combined.)
  • Transfer the icing to the piping bag and cut a 1-inch wide opening at the tip. Pipe a scant tablespoon of filling onto a flipped cookie and immediately top with an almond-topped cookie. Gently press to adhere so that the filling reaches the edges of the cookie. Repeat with remaining cookies and icing. Store cookies in an airtight container at room temperature for up to 1 month.

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2015-08-30 Turn the mixer to low and add in the flour, mixing until just combined. Stir the toffee bits into the cookie dough and chill for 1 hour. Preheat the oven to 325°F and line a baking sheet with parchment paper. Using a medium (2 tablespoon) cookie scoop drop the dough onto the lined baking sheet 3 inches apart.
From cookiesandcups.com


BROWN BUTTER TOFFEE CHOCOLATE CHIP COOKIES
2021-05-20 Whisk the brown sugar and granulated sugar into the brown butter and then whisk in the eggs and vanilla extract. Set aside. In a large bowl, whisk the flour, baking soda, and salt together. Pour the wet ingredients into the dry ingredients, add the chocolate chips and toffee, then stir together with a large spoon or rubber spatula.
From sallysbakingaddiction.com


GIANT, CHEWY, BROWN BUTTER TOFFEE CHOCOLATE CHIP COOKIES
2013-07-18 Stir in the chocolate chips and toffee bits. Put the dough in the refrigerator for an hour to chill. Preheat oven to 325 degrees. Drop cookie dough 1/4 cup at a time onto a parchment lined baking sheet. Space cookies about 3 inches apart and bake for 15 to 17 minutes. The cookies are done when the edges are golden.
From momontimeout.com


BROWN BUTTER TOFFEE CHOCOLATE CHIP COOKIES - BROMA BAKERY
2020-02-27 Browning your butter gives it an amazing complexity that enhances so many recipes, including these brown butter toffee chocolate chip cookies. STEP ONE: Start by melting your butter over medium heat in a small sauce pan. STEP TWO: Whisk the butter constantly as it melts to ensure it’s evenly heated. As it melts the butter will start to foam.
From bromabakery.com


BROWN BUTTER TOFFEE COOKIES | EASY COOKIE RECIPES
2022-01-15 Preheat oven to 350 F. Line baking sheets with parchment paper. In a medium skillet over medium heat. Melt butter and swirl (don’t stir) as needed. When it becomes brown in color and has a nutty aroma, remove from heat. In a …
From easycookierecipes.com


HEATH TOFFEE BITS RECIPES BARS : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


BROWN BUTTER TOFFEE COOKIES - I HEART NAPTIME
2021-11-02 Make sure to use softened butter. Bring it to room temperature at least 30 minutes before you begin. Using both white sugar and brown sugar adds moisture and gives it that chewiness if desired. Make this easy homemade toffee candy or use heath toffee bits in the recipe and place some on top for show. When the cookies are done, the edges will be ...
From iheartnaptime.net


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