CHOCOLATE TOFFEE COOKIES II
These cookies will become crisp after they have cooled.
Provided by Stephanie
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Yield 18
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees F).
- Beat butter and sugar in large bowl until fluffy. Add egg, rum, and vanilla and beat until well blended.
- Sift flour, cocoa, baking soda and salt into small bowl. Stir dry ingredients into butter mixture. Mix in toffee and chopped almonds.
- Drop batter by heaping tablespoonfuls onto heavy large ungreased baking sheet, spacing 2 inches apart. Bake until cookies puff slightly and crack on top but are still soft to tough, about 11 minutes. Let cookies cool on sheet 1 minutes. Transfer cookies to rack and cool completely. Repeat shaping and baking with remaining batter.
Nutrition Facts : Calories 260.4 calories, Carbohydrate 31.1 g, Cholesterol 40.2 mg, Fat 14.5 g, Fiber 1.2 g, Protein 2.1 g, SaturatedFat 7.7 g, Sodium 170.6 mg, Sugar 12.7 g
GIANT CHOCOLATE-TOFFEE COOKIES
Categories Cookies Chocolate Dairy Egg Nut Dessert Bake Picnic Kid-Friendly Walnut Spring Potluck Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes about 18
Number Of Ingredients 10
Steps:
- Combine flour, baking powder and salt in small bowl; whisk to blend. Stir chocolate and butter in top of double boiler set over simmering water until melted and smooth. Remove from over water. Cool mixture to lukewarm.
- Using electric mixer, beat sugar and eggs in bowl until thick, about 5 minutes. Beat in chocolate mixture and vanilla. Stir in flour mixture, then toffee and nuts. Chill batter until firm, about 45 minutes.
- Preheat oven to 350°F. Line 2 large baking sheets with parchment or waxed paper. Drop batter by 1/4 cupfuls onto sheets, spacing 2 1/2 inches apart. Bake just until tops are dry and cracked but cookies are still soft to touch, about 15 minutes. Cool on sheets. (Can be made 2 days ahead. Store airtight at room temperature.)
CHOCOLATE TOFFEE COOKIES I
These are so easy to make, it is almost sinful. So rich and full of chocolate.
Provided by Pat K.
Categories Desserts Cookies Drop Cookie Recipes
Yield 12
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (180 degrees C).
- In a large bowl, combine the cake mix, oil, and eggs Beat with an electric beater for 3 to 4 minutes, until well blended. With a spoon, stir in the chopped candy.
- Drop by teaspoonfuls 2 inches apart on to cookie sheets that have been coated with nonstick baking spray. Bake for 9 to 11 minutes, or until the cookies are firm. Remove the cookies to a wire rack to cool completely.
Nutrition Facts : Calories 303.5 calories, Carbohydrate 36.1 g, Cholesterol 44.5 mg, Fat 15.9 g, Fiber 0.4 g, Protein 4.7 g, SaturatedFat 5.2 g, Sodium 358.2 mg, Sugar 24.4 g
CHOCOLATE TOFFEE COOKIES
With one bite of these rich and gooey cookies, friends and family will be surprised to learn that they started from a boxed cookie mix. Patricia Van Wyk of Newton, Iowa created these crisp and crunchy cookies with a chewy interior. TIP: Dip them into hot coffee or tea for an after-lunch pick-me-up.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2 dozen.
Number Of Ingredients 5
Steps:
- In a large bowl, combine the cookie mix, oil, egg and water. Stir in toffee bits. , Drop by tablespoonfuls 2 in. apart onto parchment paper-lined baking sheets. Bake at 350° for 10-12 minutes or until set. Cool for 2 minutes before removing to wire racks.
Nutrition Facts : Calories 153 calories, Fat 9g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 91mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE TOFFEE NO-BAKE COOKIES
Steps:
- Line a baking sheet with wax paper. Combine the oats, peanut butter, bitter and semisweet chocolate chips, toffee bits, butter and salt in a medium saucepan. Cook over medium heat, stirring frequently, until the chocolate chips melt, 3 to 5 minutes.
- Scoop heaping tablespoons of batter onto the baking sheet and sprinkle each cookie with extra toffee bits. Freeze for 15 minutes before serving. The cookies can be stored in the refrigerator in an air-tight container for 1 week.
CHOCOLATE-TOFFEE THUMBPRINT COOKIES
These chocolate cookies have a festive burst of Christmas sprinkles on top, but they're even more than meets the eye! HERSHEY'S cocoa and HEATH milk chocolate toffee bits get folded into Betty Crocker™ sugar cookie mix for a tender, chocolaty dough that's studded with bursts of crunchy, buttery toffee. And where traditional thumbprints get a filling of jam in the middle, these indulgent treats get a dollop of silky chocolate ganache, easily made with HERSHEY'S milk chocolate chips, butter and cream. They'll spruce up any cookie tray, but it's the taste and texture that'll have your guests raving.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h40m
Yield 48
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. In medium bowl, mix cookie mix, cocoa, softened butter, water and egg with spoon until soft dough forms. Stir in toffee bits.
- Shape dough into 48 (1 1/4-inch) balls. Place balls 1 inch apart on ungreased cookie sheets.
- Bake 7 to 9 minutes or until edges are set. Cool 2 minutes on cookie sheets. Using back of round metal measuring 1/2 teaspoon, make 1-inch circle indentation in center of each cookie, wiping spoon occasionally to reduce sticking. Remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
- In small microwavable bowl, microwave Filling ingredients uncovered on High 30 seconds; stir. Continue to microwave in 10-second increments until chips are melted and mixture can be stirred smooth. Spoon 1/2 teaspoonful of the filling into indentation in each cookie. Top with nonpareils. Let stand about 2 hours or until filling is set. Store covered in refrigerator.
Nutrition Facts : Calories 100, Carbohydrate 13 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 75 mg, Sugar 9 g, TransFat 0 g
QUICK AND EASY CHOCOLATE TOFFEE COOKIES
This recipe is fast and easy! 4 ingredients... gotta love that! The cookies are between soft and crunchy. Both my kids loved them - a miracle! Great with a cold glass of milk. I think next time I'll add mini-chocolate chips to the mix!
Provided by Jennibear
Categories Drop Cookies
Time 17m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees. Mix all ingredients in a bowl until combined. Batter will be thick. Drop by spoonful onto baking sheet. Bake for 12 minutes. Remove from oven and let rest on the baking sheet for 2-3 minutes. Enjoy!
Nutrition Facts : Calories 172.2, Fat 10.6, SaturatedFat 2.8, Cholesterol 17.3, Sodium 175.5, Carbohydrate 19, Fiber 0.6, Sugar 12.5, Protein 1.9
CHOCOLATE TOFFEE COOKIES
Provided by Ginny Leith Holland
Categories Cookies Chocolate Dessert Quick & Easy Bon Appétit New Jersey Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 3 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Beat butter and sugar in large bowl until fluffy. Add egg, rum and vanilla and beat until well blended. Sift flour, cocoa, baking soda and salt into small bowl. Stir dry ingredients into butter mixture. Mix in toffee and chopped almonds.
- Drop batter by heaping tablespoonfuls onto heavy large ungreased baking sheet, spacing 2 inches apart. Bake until cookies puff slightly and crack on top but are still soft to touch, about 11 minutes. Let cookies cool on sheet 1 minute. Transfer cookies to rack and cool completely (cookies will become crisp). Repeat shaping and baking with remaining batter. (Can be prepared 2 days ahead. Store in airtight container at room temperature.)
TORIE'S CHOCOLATE-CHUNK TOFFEE COOKIES
Torie Hallock makes these delicious cookies chock full of toffee pieces at Martha's house in Maine.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 2 1/2 dozen
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Line two baking sheets with parchment; set aside. In a large bowl, sift together flour and baking soda.
- In the bowl on an electric mixer fitted with the paddle attachment, cream the butter and both sugars on medium-high speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl once or twice during mixing. Add the egg; mix on high speed to combine. Add the vanilla; mix to combine. Scrape down the sides of the bowl.
- Working in additions, add the flour mixture to the egg mixture on low speed until well combined. Add the oats, cherries, chocolate, and toffee pieces; mix to combine.
- Spoon a heaping tablespoon of dough onto a baking sheet. Repeat, spacing 2 inches apart.
- Bake cookies until golden brown, about 10 minutes. Transfer to a wire rack to cool. Store in an airtight container up to 2 days.
BROWN BUTTER TOFFEE CHOCOLATE CHIP COOKIES RECIPE BY TASTY
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
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
GERMAN CHOCOLATE TOFFEE COOKIES
When I first shared these crisp cookies with folks at the hospital where I work as a cook, everyone's palate was pleased! German sweet chocolate gives them a unique twist.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 13 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream the butter, shortening and sugars until light and fluffy. Beat in chocolate. Add eggs, one at a time, beating well after each addition. Beat in water and vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in toffee bits and walnuts. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 12-15 minutes or until golden brown. Remove to wire racks to cool.
Nutrition Facts : Calories 161 calories, Fat 8g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 132mg sodium, Carbohydrate 20g carbohydrate (11g sugars, Fiber 0 fiber), Protein 2g protein.
CHOCOLATE COFFEE TOFFEE COOKIES
Make and share this Chocolate Coffee Toffee Cookies recipe from Food.com.
Provided by grandma2969
Categories Drop Cookies
Time 22m
Yield 5 dozen
Number Of Ingredients 12
Steps:
- preheat oven to 350*.
- Line cookie sheet with parchment paper --
- cool coffee to room temperature.
- in large bowl, beat sugar and butter on medium speed till creamy --
- add egg, beat well.beat in coffee and vanilla and baking soda.mix well.
- gradually add to creamed mixture.beat well.
- stir in toffee bits, chocolate chips and sugar cones.
- drop dough by heaping tsps 2" apart on cookie sheets.
- bake 12-14 minutes or golden brown.
- cool 1 minute on sheet.
- remove and cool on wire rack -- .
Nutrition Facts : Calories 1147.9, Fat 58.6, SaturatedFat 34.2, Cholesterol 141.7, Sodium 787.5, Carbohydrate 150.2, Fiber 8.8, Sugar 88.9, Protein 15.4
CHEWY CHOCOLATE TOFFEE COOKIES RECIPE
These rich, chocolate cookies are a favorite (especially with a big glass of milk!)
Yield 24
Number Of Ingredients 9
Steps:
- In a small, microwavable bowl, combine 1 1/2 cups chocolate chips and butter. Microwave in 30 second intervals, stirring in between, until smooth.
- In a small bowl, combine flour, baking powder and salt.
- In a separate large bowl, whisk together sugar and eggs, then slowly add the warm chocolate mixture until combined. Add in vanilla extract, then stir in flour mixture.
- Cool for a few minutes (so the extra chocolate chips won't melt), then stir in 1/2 cup remaining chocolate chips and toffee bits.
- Chill in the refrigerator for 15-20 minutes.
- Pre-heat oven to 350 degrees. Scoop rounded tablespoons of batter onto cookie sheet.
- Bake 8-10 minutes until the outside looks slightly cracked. DON'T OVERCOOK - cookies will be soft and chewy in the center.
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