Caramel Toffee Cookies Recipes

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.

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.

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:

• 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 CARAMEL COOKIES

Steps:

• Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
• Soften butter in the microwave for 20 seconds in a microwave safe bowl (do not melt).
• Cream together butter and brown sugar.
• Add egg and vanilla and mix well.
• Stir in flour, baking powder, baking soda, and salt.
• Add 1/4 cup caramel pieces and 1/4 cup toffee pieces (save the rest for garnishing).
• Using a 2 tablespoon cookie scoop, create level scoops of cookie dough and place them on the prepared baking sheet (no need to roll in a ball).
• Bake for 10-11 minutes or until the edges are golden brown.
• Remove from the oven and immediately use a mason jar lid or cookie cutter to shape the cookies on the parchment paper.
• Let cool for 5 minutes on the baking sheet before transferring to a cooling rack.
• Heat 1/4 cup of caramel at a time and drizzle caramel over cookies and top with toffee pieces and sea salt (this can be done on the parchment paper or cooling rack).

HEATH SALTED CARAMEL COOKIES

Steps:

• Combine first 4 ingredients in a small bowl and whisk together.
• Mix butter and sugars for several minutes, until light and fluffy.
• Add eggs and vanilla to butter/sugar mixture and combine well.
• Stir dry ingredients into butter mixture just until combined. Then fold in toffee, pretzels and white chocolate chips.
• Refrigerate cookie mix overnight. This will allow the flavors to combine.
• Drop cookies in 2" balls on parchment paper covered pan, sprinkle with turbinado (raw) sugar and a small pinch of coarsely ground sea salt.
• Bake at 350 for 10-12 minutes.

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.

TOFFEE CARAMEL BARS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking pan with cooking spray.
• Mix the cake mix, melted butter, and half of the evaporated milk in a large bowl. Pat half of the mixture into the bottom of the prepared pan, reserve the remaining half for later use. Bake for 6 to 8 minutes. Remove baking pan from the oven; immediately sprinkle with toffee chips.
• Place the caramels and the remaining half of the evaporated milk in a microwave safe bowl. Microwave on High in 1 minute intervals, stirring after each minute, until caramels are melted. Top the toffee chips with the melted caramel. Crumble the reserved cake mixture over caramel layer.
• Return the baking pan to the oven; bake for 15 minutes. Allow to cool completely before cutting into 24 bars.