Best Toffee Cookies With Dark Chocolate Glaze Recipes

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

Ingredients

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

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

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