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.
CHOCOLATE TOFFEE CRINKLE COOKIES
Enjoy these crinkled chocolate cookies for dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 24
Number Of Ingredients 11
Steps:
- In 1-quart saucepan, heat chocolate and butter over medium-low heat, stirring frequently, until chocolate is melted and mixture is smooth; cool.
- Heat oven to 350°F. Grease or line cookie sheets with cooking parchment paper. In medium bowl, stir together flour, cocoa, baking soda and salt; set aside. In large bowl, beat 1 cup sugar, the eggs and vanilla with electric mixer on medium speed 2 minutes or until well blended. Add cooled chocolate mixture; beat on low speed until combined. Slowly beat in flour mixture until soft dough forms. Stir in toffee bits.
- Shape dough into 1 1/4-inch balls. Onto ungreased cookie sheets, place balls 2 inches apart. With bottom of glass dipped in sugar, flatten slightly.
- Bake 8 to 10 minutes or until tops are dry (cookies will be soft in center). Cool 3 minutes; remove from cookie sheets to cooling racks. Cool completely before storing in airtight container.
Nutrition Facts : Calories 170, Carbohydrate 21 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Cookie, Sodium 70 mg, Sugar 14 g, TransFat 0 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.
NO BAKE CHOCOLATE COOKIES II
These chocolate macaroons taste a lot like candy.
Provided by LEZLEA52
Categories Desserts Cookies No-Bake Cookie Recipes
Time 1h15m
Yield 36
Number Of Ingredients 7
Steps:
- In a saucepan over medium heat, combine sugar, milk, and margarine. Bring to a boil, stirring occasionally, then boil for 4 to 5 minutes. Remove from heat and stir in the oats, vanilla, cocoa and coconut. Spoon onto waxed paper and allow to cool for at least an hour. Store in an airtight container.
Nutrition Facts : Calories 98.9 calories, Carbohydrate 16.6 g, Cholesterol 0.3 mg, Fat 3.4 g, Fiber 0.9 g, Protein 1.1 g, SaturatedFat 0.9 g, Sodium 38.8 mg, Sugar 11.7 g
NO BAKE CHOCOLATE COOKIES
Make and share this No Bake Chocolate Cookies recipe from Food.com.
Provided by Lu Ann
Categories Drop Cookies
Time 15m
Yield 24 cookies
Number Of Ingredients 8
Steps:
- Bring first 4 ingredients to a boil.
- Cook for 1 minute.
- Remove from heat.
- Add remaining ingredients.
- Mix well and drop by teaspoon onto wax paper.
- Let cool.
- Note: After I have let them cool, I put them in the fridge.
- They seem to harden better, plus they taste good that way.
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 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
QUICK AND EASY NO BAKE CHOCOLATE COOKIES
Make and share this Quick and Easy No Bake Chocolate Cookies recipe from Food.com.
Provided by Christine
Categories Drop Cookies
Time 11m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 7
Steps:
- Mix first four ingredients.
- Bring to a boil, boil 1 minute.
- Remove from heat and add vanilla and peanut butter.
- Stir until well blended.
- Stir in oatmeal.
- Drop by spoonfuls onto waxed paper.
- Store in refrigerator or freezer.
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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- In a food processor, pulse the wafers with the Nutella and softened butter until combined. With the machine on, add the cream in a thin stream and process to a smooth paste. Add the 2 tablespoons of toffee bits and pulse to combine. Scrape the mixture into a bowl. Roll level tablespoons of the mixture into balls and transfer to a wax paper-lined baking sheet.
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