Toffee Cookies

What is not to love about toffee, a delicious cooked mixture of sugar, cream and butter. It tastes luxurious and decadent. I always have a bag of toffee chips in my pantry because I never know when they might need to be sprinkled on warm pie, cold ice cream or pudding. But I wasn’t in the mood for any of those the other day even though the bag beckoned to be used. So they were folded into a basic cookie recipe. Incredible! You don’t get the hardness of toffee in this cookie, but you know something is in it besides the ordinary. The key to success is to not get in a hurry when adding the flour to the beaten sugar and butter mixture. Take your time! I like big cookies, therefore I used a tablespoon for scooping. These won’t last long but you’ll want to make them over and over!

Toffee Cookies

Yield: 2 dozen large cookies

2-1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup firmly packed light brown sugar

3/4 cup granulated sugar

1/2 cup unsalted butter, softened

1 teaspoon pure vanilla extract

2 eggs

1 (8-ounce) package toffee chips

Preheat the oven to 350 degrees. Lightly grease 2 cookie sheets and set aside.

In a medium bowl, stir together the flour, baking soda and salt. Set aside.

In a mixing bowl, beat the brown sugar, granulated sugar, butter and extract at medium speed until blended. Add the eggs and beat well. Gradually add the flour mixture, beating until well blended. Stir in the toffee chips and drop by rounded tablespoons onto the prepared cookie sheets. Bake 9-11 minutes or until lightly browned. Cool 2 minutes on cookie sheets before removing and cooling completely on wire racks. Store in an airtight container.      

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