Chocolate Coffee Toffee Cookies Recipes

Steps:

• Line a baking sheet with wax paper. Combine the oats, peanut butter, bitter and semisweet chocolate chips, toffee bits, butter and salt in a medium saucepan. Cook over medium heat, stirring frequently, until the chocolate chips melt, 3 to 5 minutes.
• Scoop heaping tablespoons of batter onto the baking sheet and sprinkle each cookie with extra toffee bits. Freeze for 15 minutes before serving. The cookies can be stored in the refrigerator in an air-tight container for 1 week.

Steps:

• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, baking soda and salt in a medium bowl. Beat the butter, espresso powder and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg and vanilla until smooth. Reduce the mixer speed to low, then gradually beat in the flour mixture until just combined. Stir in the dark chocolate chips and toffee bars.
• Roll the dough into 1 1/2-inch balls and arrange 2 inches apart on the prepared pans. Bake, switching the pans halfway through, until the cookies are puffed and just set around the edges, about 15 minutes. Let cool 10 minutes on the pans, then transfer to a rack to cool completely.
• Melt the white chocolate chips in the microwave in 30-second intervals, stirring, until smooth. Drizzle over one side of each cookie and decorate with sprinkles. Refrigerate until set, about 30 minutes.

Steps:

• In 1-quart saucepan, heat chocolate and butter over medium-low heat, stirring frequently, until chocolate is melted and mixture is smooth; cool.
• Heat oven to 350°F. Grease or line cookie sheets with cooking parchment paper. In medium bowl, stir together flour, cocoa, baking soda and salt; set aside. In large bowl, beat 1 cup sugar, the eggs and vanilla with electric mixer on medium speed 2 minutes or until well blended. Add cooled chocolate mixture; beat on low speed until combined. Slowly beat in flour mixture until soft dough forms. Stir in toffee bits.
• Shape dough into 1 1/4-inch balls. Onto ungreased cookie sheets, place balls 2 inches apart. With bottom of glass dipped in sugar, flatten slightly.
• Bake 8 to 10 minutes or until tops are dry (cookies will be soft in center). Cool 3 minutes; remove from cookie sheets to cooling racks. Cool completely before storing in airtight container.

Steps:

• In a large bowl, combine the cookie mix, oil, egg and water. Stir in toffee bits. , Drop by tablespoonfuls 2 in. apart onto parchment paper-lined baking sheets. Bake at 350° for 10-12 minutes or until set. Cool for 2 minutes before removing to wire racks.

Steps:

• Preheat oven to 350°. In a small bowl, dissolve coffee granules in hot water., In a large bowl, cream butter, shortening and sugars until light and fluffy. Beat in eggs, melted chocolate, vanilla and coffee mixture. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in toffee bits and baking chips., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake 16-18 minutes or until edges are lightly browned. Cool on pans 2 minutes. Remove to wire racks to cool.

Steps:

• Preheat the oven to 350 degrees F (180 degrees C).
• In a large bowl, combine the cake mix, oil, and eggs Beat with an electric beater for 3 to 4 minutes, until well blended. With a spoon, stir in the chopped candy.
• Drop by teaspoonfuls 2 inches apart on to cookie sheets that have been coated with nonstick baking spray. Bake for 9 to 11 minutes, or until the cookies are firm. Remove the cookies to a wire rack to cool completely.

Steps:

• Combine flour, baking powder and salt in small bowl; whisk to blend. Stir chocolate and butter in top of double boiler set over simmering water until melted and smooth. Remove from over water. Cool mixture to lukewarm.
• Using electric mixer, beat sugar and eggs in bowl until thick, about 5 minutes. Beat in chocolate mixture and vanilla. Stir in flour mixture, then toffee and nuts. Chill batter until firm, about 45 minutes.
• Preheat oven to 350°F. Line 2 large baking sheets with parchment or waxed paper. Drop batter by 1/4 cupfuls onto sheets, spacing 2 1/2 inches apart. Bake just until tops are dry and cracked but cookies are still soft to touch, about 15 minutes. Cool on sheets. (Can be made 2 days ahead. Store airtight at room temperature.)

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.

Steps:

• Preheat oven to 350°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 touch, about 11 minutes. Let cookies cool on sheet 1 minute. Transfer cookies to rack and cool completely (cookies will become crisp). Repeat shaping and baking with remaining batter. (Can be prepared 2 days ahead. Store in airtight container at room temperature.)

Steps:

• Set oven to 350°.
• Set oven rack to second-lowest position.
• Prepare/grease a large cookie sheet.
• Cream sugars with butter and shortening (about 2 minutes).
• Beat in egg and maple extract.
• In a bowl, sift dry ingredients, and add to the creamed mixture; beat until combined.
• Add in the chocolate chips and nuts.
• Drop by tablespoonfuls onto a greased cookie sheet.
• Bake for 8-10 minutes (don't overbake!).
• Cool and remove to a wire rack.

Steps:

• preheat oven to 350*.
• Line cookie sheet with parchment paper --
• cool coffee to room temperature.
• in large bowl, beat sugar and butter on medium speed till creamy --
• add egg, beat well.beat in coffee and vanilla and baking soda.mix well.
• gradually add to creamed mixture.beat well.
• stir in toffee bits, chocolate chips and sugar cones.
• drop dough by heaping tsps 2" apart on cookie sheets.
• bake 12-14 minutes or golden brown.
• cool 1 minute on sheet.
• remove and cool on wire rack -- .