Chocolate Toffee Cookies I Recipes

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CHUNKY CHOCOLATE TOFFEE COOKIES



Chunky Chocolate Toffee Cookies image

This buttery cookie full of milk chocolate, English toffee candy and pecans is always a winner.

Provided by Land O'Lakes

Categories     Drop     Chocolate Chip     Cookie     Dessert     Cookie     Dessert

Yield 54 cookies

Number Of Ingredients 12

1 cup Land O Lakes® Butter softened
3/4 cup firmly packed brown sugar
1/2 cup sugar
2 large Land O Lakes® Eggs
1 tablespoon vanilla
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup pecans, coarsely chopped
3 (1.4-ounce) (1 cup) English toffee candy bars , * coarsely chopped
2 7-ounce (3 cups) milk chocolate bars , ** coarsely chopped

Steps:

  • Heat oven to 350°F.
  • Combine butter, brown sugar and sugar in bowl. Beat at medium speed, scraping bowl often, until well mixed. Add eggs and vanilla; continue beating until creamy. Reduce speed to low; add flour, baking powder, baking soda and salt. Beat until well mixed. Stir in pecans, toffee and chocolate.
  • Drop dough by heaping tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake 10-12 minutes or until lightly browned. Let stand 1 minute; remove from cookie sheets. Cool completely.

Nutrition Facts : Calories 140 calories, Fat 8 grams, SaturatedFat grams, Transfat grams, Cholesterol 20 milligrams, Sodium 95 milligrams, Carbohydrate 15 grams, Fiber

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

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

CHOCOLATE TOFFEE COOKIES



Chocolate Toffee Cookies image

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

1 package (17-1/2 ounces) chocolate chip cookie mix
1/4 cup canola oil
1 egg
2 tablespoons water
1/2 cup English toffee bits or almond brickle chips

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.

TOFFEE CHOCOLATE CHIP COOKIES



Toffee Chocolate Chip Cookies image

Very, very good!!

Provided by Aimee R.

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 18

Number Of Ingredients 12

1 cup packed brown sugar
½ cup butter, softened
½ cup shortening
¼ cup white sugar
1 egg
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
2 cups mini semi-sweet chocolate chips
1 (6 ounce) package almond brickle chips
1 teaspoon vanilla extract

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

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

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

QUICK AND EASY CHOCOLATE TOFFEE COOKIES



Quick and Easy Chocolate Toffee Cookies image

This recipe is fast and easy! 4 ingredients... gotta love that! The cookies are between soft and crunchy. Both my kids loved them - a miracle! Great with a cold glass of milk. I think next time I'll add mini-chocolate chips to the mix!

Provided by Jennibear

Categories     Drop Cookies

Time 17m

Yield 24 cookies, 24 serving(s)

Number Of Ingredients 4

1 (15 ounce) box chocolate cake mix (I used Betty Crocker Fudge Cake mix)
1/2 cup vegetable oil
2 eggs
1 (8 ounce) package of heath English toffee bits

Steps:

  • Preheat oven to 350 degrees. Mix all ingredients in a bowl until combined. Batter will be thick. Drop by spoonful onto baking sheet. Bake for 12 minutes. Remove from oven and let rest on the baking sheet for 2-3 minutes. Enjoy!

Nutrition Facts : Calories 172.2, Fat 10.6, SaturatedFat 2.8, Cholesterol 17.3, Sodium 175.5, Carbohydrate 19, Fiber 0.6, Sugar 12.5, Protein 1.9

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

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.)

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