White Chocolate Toffee Cookies Recipes
WHITE CHOCOLATE TOFFEE
"I think the ultimate comfort food might be candy - any kind of candy, from a store-bought Snickers bar to handmade chocolate truffles. In addition to giving us that wonderful sugar rush, candy makes us feel like we're kids again. When I had my specialty-food store, Barefoot Contessa, the checkout counter was piled high with glassine bags filled with candy - not fancy liqueur-soaked bittersweet truffles; rather, bags of old-fashioned candy corn and M&M's. I started making the bags one year because I thought they'd be fun for Christmas, and they were so popular that I just kept making them all year. When customers were checking out, they'd pick up a bag and say, "Oh, the kids will love these!" Sure, I would think. The kids. The kids will never even see them because you're going to eat those malted milk balls on the way home! While store-bought candy is a treat, there really is nothing like homemade candy. Making candy sounds complicated, but for this White Chocolate Toffee you don't even need a candy thermometer. You just make a caramel, pour it into a cake pan, melt some white chocolate to pour on top, then sprinkle it with all kinds of crunchy, salty and sweet dried fruits and nuts. The hardest part of the process is waiting the two hours for the toffee to harden before you break it into shards and eat it!" says Ina.
Provided by Ina Garten
Categories dessert
Time 2h45m
Yield 25 to 30 pieces of toffee
Number Of Ingredients 10
Steps:
- Generously grease a 9-by-12-inch metal cake pan with butter, making sure all the sides and corners are greased. Combine the butter, sugar, vanilla and kosher salt in a medium (10- to 11-inch) pot or Dutch oven, such as Le Creuset. Heat over medium heat, stirring occasionally, until the butter melts. Continue cooking for 8 to 10 minutes, stirring frequently with a wooden spoon, until the mixture turns a pale golden color. Continue to cook, stirring constantly, until the mixture turns a deep caramel color. (Be careful, it will be extremely hot!) Immediately pour the mixture into the prepared pan, tilting the pan to distribute it evenly. Set aside to cool for 5 minutes, then use a paring knife to score lines in large irregular serving pieces. Allow the toffee to cool for 5 minutes, then retrace the lines you drew with the paring knife.
- Meanwhile, melt the white chocolate in a heatproof bowl set over a pan of simmering water (see Cook's Note). Pour the chocolate over the toffee, using a spatula to spread it evenly. Immediately sprinkle on the cashews, pistachios, ginger and cranberries so they're evenly distributed. Sprinkle with fleur de sel and set aside at room temperature for at least 2 hours, until the chocolate is completely set. Break into pieces along the scored lines and serve at room temperature.
WHITE CHOCOLATE COOKIES
Fixing desserts is my favorite kind of cooking. I usually make these cookies for Christmas-their pale-white adds a special touch to all the reds and greens. We-my husband, our daughter (6) and I-live on a real dirt road! I'm a full-time wife and mother. Our second child's due to join us in mid-January.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 2-1/2 dozen cookies.
Number Of Ingredients 11
Steps:
- In a large bowl, cream the butter, shortening and sugars until light and fluffy. Beat in egg. Beat in vanilla. Combine the flour, soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate and nuts. Cover and chill dough for 1 hour. , Drop by heaping tablespoonfuls about 3 in. apart on ungreased baking sheets. Bake at 350° for 12-14 minutes or until lightly browned. Let stand a few minutes before removing cookies to a wire rack to cool.
Nutrition Facts : Calories 376 calories, Fat 23g fat (10g saturated fat), Cholesterol 35mg cholesterol, Sodium 264mg sodium, Carbohydrate 40g carbohydrate (28g sugars, Fiber 1g fiber), Protein 4g protein.
TOFFEE CHOCOLATE CHIP COOKIES
Very, very good!!
Provided by Aimee R.
Categories Desserts Cookies Drop Cookie Recipes
Yield 18
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix sugars, butter and shortening until light and fluffy. Mix in egg and vanilla. Stir in flour, baking soda, baking powder and salt. Stir in chocolate chips and brickle chips.
- Drop dough by rounded teaspoons onto ungreased cookie sheet. Make 9-10 minutes until lightly brown.
Nutrition Facts : Calories 346.1 calories, Carbohydrate 44.3 g, Cholesterol 25 mg, Fat 18.8 g, Fiber 1.7 g, Protein 3.4 g, SaturatedFat 8.6 g, Sodium 203.9 mg, Sugar 30.1 g
EASY TO MAKE TOFFEE & WHITE CHOCOLATE CHIP COOKIES
I love this recipe--it's very sweet great for chocolate lovers and it is VERY EASY to make. You can change this recipe to the desired amount of chocolate and toffee pieces. You may also change to milk chocolate chips or even switch the toffee pieces with some type of nuts.
Provided by Jazmin_c159
Categories Drop Cookies
Time 19m
Yield 24 cookies, 12 serving(s)
Number Of Ingredients 10
Steps:
- Cream butter and shortening, gradually add sugars, beating well at medium speed with an electric mixer.
- Add eggs and vanilla, beating well, combine flour, baking soda, and salt; slowly add to creamed mixture and mix well.
- Stir in white chocolate chips and toffee bits.
- Drop dough by heaping teaspoonfuls onto ungreased cookie sheet lined with parchment paper.
- Bake at 375°F for 10 - 12 min cool on cookie sheet.
Nutrition Facts : Calories 440.5, Fat 22.8, SaturatedFat 12.5, Cholesterol 33.5, Sodium 260, Carbohydrate 56.4, Fiber 0.6, Sugar 38.4, Protein 3.8
DOUBLE CHOCOLATE-TOFFEE COOKIES
These have become my favorite cookie to share with family and friends. Everyone I've baked these cookies for says the same thing, "These are the best cookies I've ever had!"
Provided by Laura Moore
Categories Double Chocolate Chip Cookies
Time 30m
Yield 60
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Sift together flour, cocoa powder, baking soda, and salt.
- Cream together butter, white sugar, and brown sugar. Mix in eggs and vanilla. Mix in sifted dry ingredients, then stir in white chocolate chips, toffee bits, and chopped pecans.
- Drop tablespoonfuls of dough 2 inches apart onto ungreased cookie sheets.
- Bake in the preheated oven until edges are golden, about 10 minutes. Cool on the baking sheet for briefly before removing to a wire rack to cool completely.
- Repeat Steps 4 and 5 to bake remaining batches.
Nutrition Facts : Calories 126.5 calories, Carbohydrate 13.7 g, Cholesterol 18.9 mg, Fat 7.6 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 4.2 g, Sodium 89.2 mg, Sugar 7.7 g
WHITE CHOCOLATE COOKIES
Bake a batch of these soft American-style cookies, studded with chunks of white chocolate. Leave to cool or eat slightly warm with a scoop of ice cream
Provided by Esther Clark
Categories Dessert
Time 22m
Number Of Ingredients 8
Steps:
- Heat the oven to 180C/160C fan/gas 4 and line two large baking sheets with baking parchment. Beat the butter and sugars together in a large bowl using an electric whisk, or in a stand mixer until just combined. Crack in the egg and beat again. Stir through the vanilla, flour, bicarb, chocolate chunks and ¼ tsp fine sea salt.
- Roll the mixture into 10 even-sized balls between the palms of your hands. Arrange over the prepared baking sheets and bake for 10-12 mins until golden brown at the edges. Leave to cool slightly on the sheets, then transfer to a wire rack and leave to cool completely, or eat warm with ice cream.
Nutrition Facts : Calories 319 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 25 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.34 milligram of sodium
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.
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