Caramel Toffee Crunch Cookies Recipes

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.

SALTED CARAMEL TOFFEE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Line baking sheet(s) with parchment paper, set aside
• In a large bowl, whisk together flour, cornstarch, baking soda and salt. Set aside.
• In a stand mixer, (or using hand mixer) cream butter and both sugars together on medium speed, beating until light and fluffy 2-3 minutes.
• Reduce mixer speed and add in egg, vanilla and toffee chips, scraping sides when needed. Mix 1-2 minutes on medium until fully blended.
• Reduce mixer speed and add in flour mixture until dough forms.
• Hand fold in caramel bits and mix well to distribute evenly.
• Using a 1 inch scoop (or heaping tablespoon) drop cookie dough onto parchment lined baking sheet.
• Dip the top of each cookie dough ball into caramel crunch and return to parchment paper.
• Sprinkle a few grains of coarse sea salt onto the top of each cookie. I repeat...a few grains!
• Insert cookies into preheated oven and bake for 12-14 minutes until edges are just golden.
• Be careful not to over bake. Cookies will be extremely soft to the touch.
• Slide parchment sheet to cooling rack to allow cookies to cool.

BUTTER TOFFEE COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Sift together flour and baking soda.
• Cream together butter, sugar, brown sugar, and vanilla.
• Add eggs one at a time.
• Add toffee pieces to mixture.
• Mix creamed mixture and dry mixture together.
• Use rounded tablespoon to measure dough.
• Place dough at least 2 inches apart on baking sheet.
• Bake for 10 to 12 minutes.
• *If you have time to chill the dough before baking, do so! You will have cookies that are crisp on the outside and chewy on the inside.

CARAMEL TOFFEE CRUNCH COOKIES

Steps:

• 1. Heat oven to 350*F. Spray cookie sheet with non-stick cooking spray or use parchment paper.
• 2. Cream the cream cheese and liquid eggs until light. Add in the cake mix and enough water to make it a dough. Add in the toffee chips.
• 3. Use a tablespoon to scoop the dough onto the cookie sheet. Bake 10-15 minutes.
• 4. Put on the cooling rack to cool for a few minutes and then remove them from the cookie sheet and let them cool completely.

COOKIE, CARAMEL AND TOFFEE CRUNCH ICE CREAM CAKE

Steps:

• Line the bottom of a 8-inch round cake pan with removeable side with parchment paper.
• Cut 1/3 of the cookies off crosswise and arrange them side by side around the inside edge of the pan, cut-side down.
• Place the remaining cookies into a baggie and crush with a rolling pin. Sprinkle crumbs over the bottom of the pan.
• Spread half the ice cream in the pan.
• Drizzle with the caramel topping.
• Sprinkle 1/2 cup of the toffee bits over caramel.
• Spread the remaining ice cream over the caramel/toffee topping.
• Cover with plastic wrap and freeze for 6 hours or until the ice cream is firm.
• Uncover the pan-remove side and lift off.
• Carefully slide ice cream cake off of the bottom of the pan.
• Peel away parchment paper and place cake on serving plate.
• Top with remaining caramel sauce and toffee bits.
• Cook time reflect freezing time.