GIANT TOFFEE CHOCOLATE CHIP COOKIES
A good snack for the kids.
Provided by Letty
Categories Desserts Cookies Drop Cookie Recipes
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees F (175 degrees C).
- In a large bowl, mix brown sugar, buttermilk, shortening, honey, and egg. Stir in flour, baking soda, baking powder, and salt. Stir in chocolate chips and chopped white chocolate.
- Drop dough by level 1/4 cupfuls about 2 inches apart onto ungreased cookie sheets.
- Bake 12 to 14 minutes, or until edges are golden brown. Cool for 4 minutes, and remove from cookie sheets.
Nutrition Facts : Calories 465.6 calories, Carbohydrate 66.6 g, Cholesterol 19 mg, Fat 22.3 g, Fiber 2.3 g, Protein 5.1 g, SaturatedFat 10.2 g, Sodium 212.3 mg, Sugar 48.1 g
BUTTER TOFFEE COOKIES
Make and share this Butter Toffee Cookies recipe from Food.com.
Provided by Amber 505
Categories Drop Cookies
Time 22m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 139.1, Fat 4.4, SaturatedFat 2.6, Cholesterol 25.7, Sodium 94.4, Carbohydrate 23, Fiber 0.3, Sugar 13, Protein 1.9
JUMBO TOFFEE COOKIES RECIPE
These are big soft bakery style cookies that the whole family will love.
Provided by Contributor
Categories Dessert
Time 17m
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees. Mix the 2 cups and 2 Tablespoons of flour and baking soda in a bowl and set aside.
- In another bowl cream together the softened butter, brown sugar and granulated sugar. Then add in egg, egg yolk and vanilla until mixed well.
- Gradually add flour mixture and mix together until a dough forms.
- Then fold in toffee bits.
- Using a 1/4 cup measuring cup, scoop out 1/4 cup of dough for each cookie. Roll it in a ball and then split it into 2 separate pieces. Turn each half of the dough so the rough side of the half faces upward. Then stack both halves on top of each other (as in the picture below).
- Place the dough rough side up on ungreased baking sheets. Leave about 2 inches between each cookie because they will grow.
- Bake for 12-15 minutes or until the edges are golden brown. Do not overbake.
Nutrition Facts : Calories 296 kcal, Carbohydrate 40 g, Protein 2 g, Fat 14 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 57 mg, Sodium 132 mg, Fiber 1 g, Sugar 29 g, ServingSize 1 serving
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JUMBO CHOCOLATE-TOFFEE COOKIES | BETTER HOMES & GARDENS
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5/5 (1)Total Time 50 minsServings 18Calories 395 per serving
- Preheat oven to 375°F. Line cookie sheets with parchment paper. In a large bowl beat butter and shortening with a mixer on medium 30 seconds. Add both sugars, salt, and baking soda. Beat on medium 2 minutes, scraping bowl as needed. Beat in eggs and vanilla. Beat in flour.
- Microwave half of the dark chocolate pieces until melted and smooth, stirring often. Divide dough in half. Stir melted chocolate and the remaining chocolate pieces into half of the dough. Stir toffee bits into the remaining dough.
- For each cookie, roll 2 Tbsp. of each dough into a ball, then roll balls together to make one ball. Place about 3 inches apart on prepared cookie sheet. Flatten to about 3/4-inch thickness.
- Bake 10 to 12 minutes or just until edges are light brown. Cool on cookie sheet 2 minutes. Remove; cool on wire racks.
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