Best Toffee Crunch Cookies Recipes

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TOFFEE CRUNCH COOKIES



Toffee Crunch Cookies image

An old favorite!

Provided by Andy

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 18

Number Of Ingredients 9

1 ½ cups sifted all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
½ cup butter
¾ cup packed brown sugar
1 egg
1 teaspoon vanilla extract
2 cups toffee baking bits
⅓ cup chopped pecans

Steps:

  • Combine and sift flour, baking soda, and salt. In a separate bowl, cream butter or margarine. Add sugar, egg, and vanilla; mix until smooth and creamy.
  • Stir in dry ingredients; blend in toffee bits and pecans.
  • Drop tablespoonfuls 2 inches apart onto greased baking sheets. Bake at 350 degrees F (175 degrees C) until done, 12 to 15 minutes. Remove from baking sheets and cool.

Nutrition Facts : Calories 289.1 calories, Carbohydrate 32.5 g, Cholesterol 45.7 mg, Fat 16.8 g, Fiber 0.5 g, Protein 1.7 g, SaturatedFat 8.9 g, Sodium 273.3 mg, Sugar 9.1 g

TOFFEE CRUNCH COOKIES



Toffee Crunch Cookies image

Provided by Food Network

Categories     dessert

Time 30m

Yield 45 cookies

Number Of Ingredients 12

1 cup (2 sticks) butter
1 cup light brown sugar
1 cup white sugar
1 teaspoon vanilla extract
2 eggs
2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1 (10-ounce) bag toffee candy bits
1 cup oatmeal
1 cup sweetened flake coconut
1 cup chopped whole, skinned almonds

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.

BUTTER TOFFEE CHOCOLATE CHIP CRUNCH COOKIES



Butter Toffee Chocolate Chip Crunch Cookies image

Provided by Food Network

Time 27m

Yield 4 dozen cookies

Number Of Ingredients 13

Crisco® Original No-Stick Cooking Spray
1 cup firmly packed light brown sugar
3/4 cup Crisco® Butter Flavor All-Vegetable Shortening
or 3/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
1 large egg, lightly beaten
2 tbsps. milk
1 tsp. salt
3/4 tsp. baking soda
1 tsp. vanilla extract
1 3/4 cups Pillsbury BEST® All Purpose Flour
3/4 cup coarsely chopped pecans
1/2 cup semi-sweet chocolate chips
1 (8 oz.) pkg. toffee baking bits

Steps:

  • HEAT oven to 350°F. Spray baking sheets with no-stick cooking spray.
  • COMBINE brown sugar, shortening, egg, milk, salt, baking soda and vanilla; beat at medium speed until well blended.
  • ADD flour gradually at low speed. Beat until well blended. Stir in nuts, chocolate chips and toffee baking bits.
  • DROP by level measuring tablespoonfuls 2 inches apart onto prepared baking sheets.
  • BAKE 10 to 12 minutes or until light golden brown. Cool 2 minutes on baking sheets; transfer to cooling rack to cool completely.

CARAMEL TOFFEE CRUNCH COOKIES



Caramel toffee crunch cookies image

I'm big on starting from a cake mix and adding things to make yummy cookies. I like cookies because of portion control is built in. I made these and they did not last over night.

Provided by Cheryl Holzhouser-Nation

Categories     Cookies

Time 20m

Number Of Ingredients 5

1 box duncan hines caramel cake mix
1/4 c egg beaters
1 pkg 8 oz. fat free cream cheese
1 pkg heath english toffee bits
1/2 c enough water to mix well

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.

TOFFEE CRUNCH CAKE-MIX COOKIES



Toffee Crunch Cake-Mix Cookies image

One of our favorite friends Tessie brought us a batch of these, and shared the recipe, that she and her husband call "Aunt Pearline's Chewies" , although they are really quite crunchy, and utterly delicious with a cold glass of milk!

Provided by La Dilettante

Categories     Dessert

Time 30m

Yield 36 cookies, 36 serving(s)

Number Of Ingredients 6

1 (18 ounce) box yellow butter-recipe cake mix
1 (8 ounce) package chocolate English toffee bits
2/3 cup canola oil
1 egg
1 teaspoon vanilla
3/4 cup pecans, finely chopped

Steps:

  • Preheat oven to 350.
  • Mix all ingredients well, and put by tablespoons on parchment-covered baking sheet. Press each cookie lightly with fork, Bake for about 15 minutes, until lightly browned around edges. Remove to wire cooling rack.

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