BUTTER TOFFEE CHOCOLATE CHIP CRUNCH COOKIES
Provided by Food Network
Time 27m
Yield 4 dozen cookies
Number Of Ingredients 13
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.
CRUNCHY PECAN-TOFFEE COOKIES
Are you ready for some crunchy, buttery, pecan cookies with bits of chocolate-covered toffee bits? Who wouldn't be? They're easy to make and easy to eat! Keep cookies stored loosely covered with plastic wrap or in a cookie jar with a loose-fitting lid. An airtight storage container may soften your crunchy cookies.
Provided by lutzflcat
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 55m
Yield 40
Number Of Ingredients 9
Steps:
- Combine flour, baking soda, and salt in a medium bowl; whisk until well combined.
- Place butter and brown sugar in a large bowl and beat with an electric mixer until light and fluffy, about 3 minutes. Add egg whites and vanilla extract, and beat for 1 more minute. Gradually add flour mixture to the bowl and mix until completely combined. Fold in pecans and toffee bits until all ingredients are well incorporated.
- Move the bowl to the refrigerator and chill for at least 30 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Line 2 large baking sheets with parchment paper and set aside.
- Scoop dough into heaping tablespoon-sized balls with a spoon or cookie scoop. Place dough balls about 2 inches apart on the prepared baking sheet and flatten just slightly with the palm of your hand.
- Bake in the preheated oven until edges are set and lightly browned, 10 to 12 minutes. Let cookies cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely.
Nutrition Facts : Calories 125.1 calories, Carbohydrate 13.2 g, Cholesterol 16.1 mg, Fat 7.7 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 4 g, Sodium 72.5 mg, Sugar 8.2 g
TOFFEE CRUNCH COOKIES
Make and share this Toffee Crunch Cookies recipe from Food.com.
Provided by LonghornMama
Categories Drop Cookies
Time 39m
Yield 4 dozen
Number Of Ingredients 6
Steps:
- Beat butter at medium speed of an electric mixer until creamy. Add cake mix, eggs and water, beating until blended. Stir in pecans and brickle chips. Drop dough by tablespoonfuls onto ungreased baking sheets.
- Bake at 350 degrees for 10-12 minutes or until edges are browned. Tops will look moist. Let cool slightly. Remove to wire racks and let cool.
Nutrition Facts : Calories 1167.5, Fat 64.2, SaturatedFat 27.7, Cholesterol 176.9, Sodium 1224.3, Carbohydrate 139.9, Fiber 3.3, Sugar 90.3, Protein 11.9
TOFFEE CRUNCH COOKIE BRITTLE
there is no doubt that this cookie has total crunch..when I crush the candy bars, I leave them in their wrappers when I pound them with a hammer or meat pounder..I use Heath or Skors bars
Provided by grandma2969
Categories Dessert
Time 34m
Yield 12 4-5
Number Of Ingredients 9
Steps:
- position a rack in the middle of the oven.
- preheat the oven to 350*.line a baking sheet with parchment paper.
- in a medium bowl, stir the flour, baking soda, and salt together.set aside.
- in a large bowl, whisk the melted butter, granulated sugar,brown sugar, and vanilla till smooth -- about 30 seconds.
- use a large spoon to stir in the flour mixture.the dough should look smooth.
- stir in the crushed toffee and walnuts. the dough will look crumbly.
- leaving a 1-1 1/2 " border empty on all sides.spoon the dough onto prepared baking sheets.
- press the dough into a rectangle that measures about 13x9" and is about 1/2" thick -- then use the palms of your hands to make it into an even layer.
- bake until the top feels firm and looks dark golden and the edges look light brown, about 19 minutes.
- let the cookie brittle cool on the baking sheet for 10 minutes, then use a large metal spatula to transfer the cookies onto a wire rack to cool.
- don't worry if the cookie breaks, it will be broken into pieces when cool.the cookie will become crisp as it cools.
- break the cooled cookie into 4-5" pieces.
- the cookies can be stored in a tightly covered container at room temperature for up to 4 days.
Nutrition Facts : Calories 278.6, Fat 18, SaturatedFat 7.9, Cholesterol 30.5, Sodium 153.8, Carbohydrate 27.6, Fiber 1.1, Sugar 14.6, Protein 3.2
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TOFFEE CRUNCH COOKIES | SARAH'S CUCINA BELLA
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4.5/5 (10)Estimated Reading Time 4 minsServings 3Total Time 1 hr 30 mins
- Preheat oven to 375 degrees. Line a baking sheet with either nonstick aluminum foil or parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment combine the butter, granulated sugar and light brown sugar. Mix on medium speed until well incorporated. Add the egg and vanilla extract and mix well to combine.
- In a medium bowl, sift together the flour, baking soda and salt. Add to the stand mixer a little at a time with the stand mixer running on its lowest speed until the flour is incorporated. Dump in the bag of toffee bits and mix well.
- Use a medium cookie scoop to drop the dough onto the prepared baking sheet, leaving at least 2-inches between cookies. These will spread. Bake for 10-12 minutes, until golden and cooked through. Let cool on the baking sheet for five minutes before transferring to a wire rack to finish cooling.
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#60-minutes-or-less #time-to-make #course #preparation #drop-cookies #desserts #easy #cookies-and-brownies #3-steps-or-less
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