Toffee Cookies Crème Brownie Cups Recipes

TOFFEE COOKIES & CRèME BROWNIE CUPS

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 12 regular-size muffin cups; spray with cooking spray.
• Stir brownie mix, oil and egg until very well blended (batter will be thick). Drop dough by rounded tablespoonfuls into each cup.
• Bake 14 to 16 minutes or until brownies are baked through and set along edges. Using spoon, press down center of each brownie to create a well. Cool completely in pan.
• Remove fully cooled brownie cups from pan. Squeeze frosting pouch (from box) 15 seconds to soften, then cut 1/2-inch tip from corner of pouch. Squeeze about 2 teaspoons frosting into each brownie cup; spread. Top with toffee.
• Spoon hot fudge topping into piping bag or small resealable freezer plastic bag; cut off small corner of bag. Pipe topping onto each cup, then top with cookie crumbles (from box). Store in airtight container at room temperature.

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.

TOFFEE CHIP COOKIES

Steps:

• In a large bowl, beat the butter, oil, sugars until blended. Beat in eggs, then vanilla. Combine the flour, cream of tartar, baking soda and salt; add to sugar mixture and mix well. Stir in remaining ingredients., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.