Toffee Chocolate And Orange Cookies Recipes

CHUNKY CHOCOLATE TOFFEE COOKIES

Steps:

• Heat oven to 350°F.
• Combine butter, brown sugar and sugar in bowl. Beat at medium speed, scraping bowl often, until well mixed. Add eggs and vanilla; continue beating until creamy. Reduce speed to low; add flour, baking powder, baking soda and salt. Beat until well mixed. Stir in pecans, toffee and chocolate.
• Drop dough by heaping tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake 10-12 minutes or until lightly browned. Let stand 1 minute; remove from cookie sheets. Cool completely.

TOFFEE CRUNCH COOKIES

Steps:

• Combine and sift flour, baking soda, and salt. In a separate bowl, cream butter or margarine. Add sugar, egg, and vanilla; mix until smooth and creamy.
• Stir in dry ingredients; blend in toffee bits and pecans.
• Drop tablespoonfuls 2 inches apart onto greased baking sheets. Bake at 350 degrees F (175 degrees C) until done, 12 to 15 minutes. Remove from baking sheets and cool.

CHOCOLATE TOFFEE COOKIES II

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.

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.

BROWN BUTTER TOFFEE COOKIES

Steps:

• Brown the butter: Heat the butter in a light colored skillet over medium-high heat. It will come to a boil. Continue cooking, stirring occasionally, until the solid particles at the bottom turn golden brown. Keep an eye on it carefully towards the end, it can burn quickly. Immediately pour into a large mixing bowl to stop the browning. Let cool about 10 minutes so the sugars don't melt when mixed into it.
• Whisk together the flour, cornstarch, baking soda, and salt in a bowl.
• Whisk sugars into cooled browned butter. Whisk in vanilla and eggs until thoroughly combined.
• Pour dry ingredients into bowl and stir until no streaks of flour remain.
• Stir in toffee bits.
• Cover with plastic wrap, pressing the plastic down on the surface of the dough. Chill for at least 3 hours and up to 3 days. If you chill longer than 3 hours, let dough sit at room temperature for about 30 minutes so the dough is easier to scoop.

CHOCOLATE TOFFEE COOKIES

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.)

TOFFEE, CHOCOLATE AND ORANGE COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• To make the cookie crust: Beat the butter and sugar in a mixing bowl until fluffy. Mix in the egg and vanilla extract. Add the flour, baking powder and salt and mix until well combined.
• Spray a 9-inch square pan with cooking spray and line with parchment paper. Press the cookie dough evenly into the pan. Prick the dough with a fork or toothpick and bake until golden brown, approximately 20 minutes. Let cool, and then spread the raspberry jam evenly over the top.
• To make the nougat: Place the butter, sugar and evaporated milk in a small saucepan. Bring to a boil and boil until the mixture develops a syrupy texture, for about 4 minutes. Remove from the heat and immediately stir in the butterscotch chips, marshmallow creme and vanilla extract until smooth and well combined. Let cool for 5 to 10 minutes.
• Fold in the toffee bits and spread evenly over the cookie and raspberry jam. Allow to set up in the freezer for at least 30 minutes before cutting.
• Using a ruler as a guide, cut the cookie into 1-by-3-inch bars and return to the freezer while you prepare the chocolate.
• Melt the coating chocolate over a double boiler. (Or, place the coating chocolate in a microwave-safe bowl. Heat on medium power for 30-second intervals, stirring between each interval. Continue until the chocolate is thin and completely smooth, about 4 minutes.)
• Set a cooling rack over a baking sheet. Using a fork or a chocolate tool, dip the chilled bars into the chocolate, coating completely. Let the excess chocolate drip off, and then transfer to the cooling rack to set. Place the bars back in the freezer to set, 10 to 15 minutes. Remove the chilled bars from the freezer and enjoy.
• Alternatively, if using the candied orange peels, slightly melt the top of each bar using a kitchen blowtorch. Sprinkle with the candied orange pieces. Torch the tops of the bars further, until the orange pieces are slightly toasted and brown. Place back in the freezer until ready to enjoy.