Chocolate Toffee Biscuits Recipes

CHOCOLATE TOFFEE COOKIES I

Chocolate Toffee Cookies I image

These are so easy to make, it is almost sinful. So rich and full of chocolate.

Provided by Pat K.

Categories Desserts Cookies Drop Cookie Recipes

Yield 12

Number Of Ingredients 4

Ingredients

1 (18.25 ounce) package devil's food cake mix
⅓ cup vegetable oil
2 eggs
¾ cup coarsely chopped chocolate-covered toffee candy bars

Steps:

Preheat the oven to 350 degrees F (180 degrees C).
In a large bowl, combine the cake mix, oil, and eggs Beat with an electric beater for 3 to 4 minutes, until well blended. With a spoon, stir in the chopped candy.
Drop by teaspoonfuls 2 inches apart on to cookie sheets that have been coated with nonstick baking spray. Bake for 9 to 11 minutes, or until the cookies are firm. Remove the cookies to a wire rack to cool completely.

Nutrition Facts : Calories 303.5 calories, Carbohydrate 36.1 g, Cholesterol 44.5 mg, Fat 15.9 g, Fiber 0.4 g, Protein 4.7 g, SaturatedFat 5.2 g, Sodium 358.2 mg, Sugar 24.4 g

CHOCOLATE TOFFEE COOKIES

Chocolate Toffee Cookies image

Provided by Ginny Leith Holland

Categories Cookies Chocolate Dessert Quick & Easy Bon Appétit New Jersey Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher

Yield Makes about 3 dozen

Number Of Ingredients 11

Ingredients

1/2 cup (1 stick) unsalted butter, room temperature
1 cup plus 2 tablespoons sugar
1 large egg
1 tablespoon dark rum
1 teaspoon vanilla extract
1 cup all purpose flour
1/2 cup unsweetened cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups crushed chocolate-covered English toffee (such as Heath bar; about 7 ounces)
1/2 cup chopped almonds

Steps:

Preheat oven to 350°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 touch, about 11 minutes. Let cookies cool on sheet 1 minute. Transfer cookies to rack and cool completely (cookies will become crisp). Repeat shaping and baking with remaining batter. (Can be prepared 2 days ahead. Store in airtight container at room temperature.)

CHOCOLATE TOFFEE COOKIES II

Chocolate Toffee Cookies II image

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

Ingredients

½ cup unsalted butter
1 ⅛ cups white sugar
1 egg
1 tablespoon dark rum
1 teaspoon vanilla extract
1 cup all-purpose flour
½ cup unsweetened cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
1 ½ cups toffee baking bits
½ cup chopped almonds

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

DOUBLE CHOCOLATE-TOFFEE COOKIES

Double Chocolate-Toffee Cookies image

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

Ingredients

2 cups all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, softened
¾ cup white sugar
¾ cup brown sugar
2 large eggs
1 tablespoon vanilla extract
2 cups white chocolate chips
1 cup toffee baking bits
½ cup chopped pecans

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

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