Caramel Toffee Crunch Cookies Recipes

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.

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 CHOCOLATE CHIP CRUNCH COOKIES

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.

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 CHUNK BROWNIES

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
• In medium bowl, mix flour, baking powder, baking soda and salt. In large bowl, mix brown sugar, butter, eggs and vanilla with wooden spoon until blended. Add flour mixture; stir until blended. Stir in candy and oats. Spread in pan.
• Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 2 hours. Cut into 8 rows by 4 rows.

TOFFEE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix sugars, butter and shortening until light and fluffy. Mix in egg and vanilla. Stir in flour, baking soda, baking powder and salt. Stir in chocolate chips and brickle chips.
• Drop dough by rounded teaspoons onto ungreased cookie sheet. Make 9-10 minutes until lightly brown.

SALTINE TOFFEE COOKIES

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Line cookie sheet with saltine crackers in single layer.
• In a saucepan combine the sugar and the butter. Bring to a boil and boil for 3 minutes. Immediately pour over saltines and spread t cover crackers completely.
• Bake at 400 degrees F (205 degrees C) for 5 to 6 minutes. Remove from oven and sprinkle chocolate chips over the top. Let sit for 5 minutes. Spread melted chocolate and top with chopped nuts. Cool completely and break into pieces.

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 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).

TOFFEE CRUNCH CARAMEL CHEESECAKE

Steps:

• For gingersnap crust:
• Preheat oven to 350°F. Spray bottom of 9-inch springform pan with 2 1/2-inch-high sides with nonstick spray. Stir ground cookies, butter, and sugar in medium bowl until moist clumps form. Press cookie mixture firmly onto bottom of prepared pan. Wrap outside of pan with 3 layers of heavy-duty foil. Bake crust until firm and beginning to darken, about 14 minutes. Cool crust. Maintain oven temperature.
• For cheesecake:
• Beat cream cheese and sugar in large bowl until smooth. Beat in butter, then eggs, 1 at a time, until just blended. Beat in vanilla. Pour batter over crust in pan. Place springform pan in large roasting pan. Add enough hot water to come halfway up sides of springform pan. Bake cake uncovered until filling is puffed around edges and moves slightly in center when pan is gently shaken, about 1 hour 10 minutes. Remove pan from water; remove foil. Place hot cheesecake uncovered in refrigerator overnight.
• For caramel topping:
• Stir sugar, water, and lemon juice in large saucepan over medium heat until sugar dissolves. Increase heat; boil without stirring until mixture turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 9 minutes. Add cream (mixture will bubble). Reduce heat to medium-low. Simmer until reduced to 1 1/4 cups, stirring occasionally, about 8 minutes. Chill until thickened but still pourable, about 15 minutes.
• Spoon caramel over top of cake just to edges (do not allow caramel to drip down sides). Garnish top edges with chopped English toffee. Chill at least 2 hours and up to 6 hours.
• Run knife around pan sides to loosen cake; release pan sides.

COOKIE, CARAMEL AND TOFFEE CRUNCH ICE CREAM CAKE

Steps:

• Line the bottom of a 8-inch round cake pan with removeable side with parchment paper.
• Cut 1/3 of the cookies off crosswise and arrange them side by side around the inside edge of the pan, cut-side down.
• Place the remaining cookies into a baggie and crush with a rolling pin. Sprinkle crumbs over the bottom of the pan.
• Spread half the ice cream in the pan.
• Drizzle with the caramel topping.
• Sprinkle 1/2 cup of the toffee bits over caramel.
• Spread the remaining ice cream over the caramel/toffee topping.
• Cover with plastic wrap and freeze for 6 hours or until the ice cream is firm.
• Uncover the pan-remove side and lift off.
• Carefully slide ice cream cake off of the bottom of the pan.
• Peel away parchment paper and place cake on serving plate.
• Top with remaining caramel sauce and toffee bits.
• Cook time reflect freezing time.