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I don’t usually make cookies in the summer, especially on hot days, but I couldn’t resist these Toffee Cookies! My best friend and I decided to make them for our families for dessert last weekend and they were amazing!
These Toffee Cookies have a crunchy, yet not sticky bottom, so nothing gets stuck in your teeth. They are a good balance between the toffee flavor and a cookie texture.
What Ingredients Will I Need?
- Brown Sugar
- Milk Chocolate Chips
Helpful Tips for Making Toffee Cookies
- Cut into bars while still warm.
- To make the chocolate chips melt faster, make a “tent” (about an inch high) with aluminum foil after sprinkling chocolate chips on top. Let sit for 5 minutes and then spread chocolate chips.
- Use a wire whisk to sift the flour if you don’t have a flour sifter.
- Use pecans instead of walnuts.
- Use semi-sweet chocolate chips in place of milk chocolate chips.
- Dark chocolate chips can also be used instead of milk chocolate chips.
Other Recipes You Might Like
You may also enjoy my Corn Flake Cookies or my Chocolate Shortbread Cookies. Sheet Pan Chocolate Chip Cookies and Nut Goodie Bars are also delicious options. These White Chocolate Chip Cookies are tasty too.
Final Thoughts on Toffee Cookies
These cookies were easy to make and delicious to eat. I liked that I didn’t have to worry about getting toffee stuck in my teeth while eating them. They tasted like toffee, but were much softer. I will probably make these again at holiday time. Toffee Cookies would be perfect on a cookie tray!
- 1 Cup Butter
- 1 Cup Brown Sugar firmly packed
- 1 Egg Yolk beaten
- 1 teaspoon Vanilla
- 2 Cups Flour sifted
- 10-12 ounces Milk Chocolate Chips
- 1 Cup Walnuts chopped
- Preheat oven to 350°.
- Cream butter.
- Add brown sugar and cream until well blended.
- Add beaten egg yolk, vanilla, and sifted flour and mix well.
- Press onto ungreased 13"x18" cookie sheet (with edges) with your fingers. It should go to the edge.
- Bake at 350° for 15-20 minutes or until slightly golden brown.
- Upon removing from the oven, sprinkle milk chocolate chips on top. To keep heat in, cover with aluminum foil. Let them melt for about 5 minutes and then spread evenly across top.
- Sprinkle with walnuts.
- Cut into squares while cookies are warm.
Adapted from The American International Encyclopedic Cookbook by Anne London, Copyright 1979
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