TOFFEE COFFEE COOKIES
My favorite ice cream flavor features coffee and toffee flavors, so I thought, why not pack that same great taste into a cookie? The toffee bits are a happy surprise. -Joanne Wright, Niles, Michigan
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 4 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a small bowl, dissolve coffee granules in hot water., In a large bowl, cream butter, shortening and sugars until light and fluffy. Beat in eggs, melted chocolate, vanilla and coffee mixture. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in toffee bits and baking chips., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake 16-18 minutes or until edges are lightly browned. Cool on pans 2 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 130 calories, Fat 7g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 82mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
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.
COFFEE-TOFFEE CHOCOLATE CHIP COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield About 24 cookies
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, baking soda and salt in a medium bowl. Beat the butter, espresso powder and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg and vanilla until smooth. Reduce the mixer speed to low, then gradually beat in the flour mixture until just combined. Stir in the dark chocolate chips and toffee bars.
- Roll the dough into 1 1/2-inch balls and arrange 2 inches apart on the prepared pans. Bake, switching the pans halfway through, until the cookies are puffed and just set around the edges, about 15 minutes. Let cool 10 minutes on the pans, then transfer to a rack to cool completely.
- Melt the white chocolate chips in the microwave in 30-second intervals, stirring, until smooth. Drizzle over one side of each cookie and decorate with sprinkles. Refrigerate until set, about 30 minutes.
TOFFEE COFFEE COOKIES
Make and share this Toffee Coffee Cookies recipe from Food.com.
Provided by Spoongal
Categories Bar Cookie
Time 53m
Yield 36 squares (approx)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.
- Grease a 9 x 13 pan.
- In a large bowl, mix together the cake mix, oil, coffee, chocolate chips and eggs.
- Press half the mixture into the bottom of prepared pan.
- Bake 8 minutes.
- In the top of a double boiler, heat the butter, caramels, coffee, and condensed milk until caramels are melted.
- Pour over partially baked crust.
- Sprinkle with 1/2 cup pecans.
- Drop the remaining cookie dough by small spoonfuls over the caramel layer.
- Sprinkle with chopped toffee bars and remaining 1/2 cup pecans.
- Bake an additional 25-30 minutes.
- Coll and cut into squares.
Nutrition Facts : Calories 227.1, Fat 11.4, SaturatedFat 4, Cholesterol 19.8, Sodium 145.8, Carbohydrate 30.6, Fiber 1, Sugar 23.4, Protein 3
CHEWY CHOCOLATE CHIP TOFFEE COOKIES RECIPE BY TASTY
Here's what you need: flour, sugar, kosher salt, baking powder, light brown sugar, unsalted butter, vanilla extract, eggs, milk, toffee bits
Provided by Lyle Alvarez
Categories Desserts
Time 30m
Yield 18 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375°F.
- In a large bowl, mix together the flour, sugar, kosher salt, and baking powder.
- Melt the butter in a saucepan over medium high heat.
- In a medium bowl, whisk together the brown sugar, vanilla, and melted butter. Add the eggs to the butter mixture and whisk until completely combined.
- Slowly fold the butter mixture into the dry ingredients.
- Fold the chocolate chips and toffee bits into the dough.
- Line a baking sheet with parchment paper. Then, add large scoops of the dough to the baking sheet.
- Bake for 11-16 minutes or until the top of the cookie is just golden brown. Rest the cookies to let them finish cooking through and to let them set.
- Serve while warm.
Nutrition Facts : Calories 238 calories, Carbohydrate 31 grams, Fat 11 grams, Fiber 0 grams, Protein 3 grams, Sugar 19 grams
HELOISE'S TOFFEE COOKIES
This is a recipe from 1960 that Heloise and her family always enjoy. It is a simple brown sugar refrigerator cookie that can easily be made ahead of time and frozen before slicing and baking.
Provided by JRICE
Categories Desserts Cookies Refrigerator Cookie Recipes
Time 1h25m
Yield 24
Number Of Ingredients 10
Steps:
- Sift together the flour, cream of tartar, baking soda and salt; set aside.
- In a large bowl, cream together the sugar and oil. stir in the egg, vanilla and water; blend well. Gradually blend in the sifted ingredients. Stir in the chopped nuts last. Roll dough into 2 logs, wrap in waxed paper and chill for several hours or overnight.
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Cut the dough into thin slices and place 1 to 2 inches apart onto the prepared cookie sheet.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 153.7 calories, Carbohydrate 19 g, Cholesterol 7.8 mg, Fat 8 g, Fiber 0.5 g, Protein 2 g, SaturatedFat 1.1 g, Sodium 80.5 mg, Sugar 9.1 g
CAFé COFFEE COOKIES
Coffee lovers, here's a sweet way to get your java. Super-size cookies offer super-size satisfaction.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 15
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. In large bowl, beat granulated and brown sugars, butter and egg with electric mixer on medium speed, or mix with spoon, until creamy. Stir in flour, 1 tablespoon coffee granules, the baking soda and salt. Stir in pecans and chocolate chunks.
- Drop dough by 1/4 cupfuls about 2 inches apart onto ungreased large cookie sheet.
- Bake 12 to 15 minutes or until golden brown and edges are set. Cool 4 minutes; remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
- Meanwhile, in small bowl, dissolve 1/2 teaspoon coffee granules in water. Stir in powdered sugar until smooth and thin enough to drizzle. Drizzle cooled cookies with Coffee Drizzle.
Nutrition Facts : Calories 330, Carbohydrate 42 g, Cholesterol 30 mg, Fat 3, Fiber 2 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Cookie, Sodium 170 mg, Sugar 30 g, TransFat 0 g
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
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
TOFFEE SANDWICH COOKIES
My brother's quest to find a filled toffee cookie inspired me to spend hours in the kitchen coming up with a winning combination. Of the 14 kinds of cookies I bake each Christmas, these are the first to disappear.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in toffee bits (dough will be stiff). , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10 minutes or until firm (do not brown). , In a small bowl, beat the butter, sugar, vanilla and enough cream to achieve spreading consistency. Spread on the bottom of half of the cookies; top with remaining cookies.
Nutrition Facts : Calories 351 calories, Fat 17g fat (9g saturated fat), Cholesterol 56mg cholesterol, Sodium 246mg sodium, Carbohydrate 49g carbohydrate (38g sugars, Fiber 0 fiber), Protein 2g protein.
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