Chunky Chocolate Toffee Cookies Recipes

CHUNKY CHOCOLATE TOFFEE COOKIES

Another recipe courtesy of Land O Lakes. Who can resist chocolate, toffee and pecans all in one cookie!! Can substitute with any type of nut or omit them if that is your preference. You can also substitute 1 (6-ounce) package (1 cup) milk chocolate English toffee bits and 3 cups milk chocolate chips in place of the candy bars.

Provided by diner524

Categories Dessert

Time 25m

Yield 4 1/2 dozen cookies, 27 serving(s)

Number Of Ingredients 12

Chunky Chocolate Toffee Cookies image

Steps:

Heat oven to 350°F Combine butter, brown sugar and sugar in large 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 for 10 to 12 minutes or until lightly browned. Let stand 1 minute; remove from cookie sheets. Cool completely.

Nutrition Facts : Calories 277.6, Fat 16, SaturatedFat 8.3, Cholesterol 37.6, Sodium 179.6, Carbohydrate 30.8, Fiber 1.3, Sugar 20.2, Protein 3.4

Ingredients

1 cup butter, softened
3/4 cup brown sugar, firmly packed
1/2 cup sugar
2 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 1/2 ounce) english toffee-flavored candy bars, coarsely chopped (1 cup)
2 (7 ounce) milk chocolate candy bars, coarsely chopped (3 cups)

TORIE'S CHOCOLATE-CHUNK TOFFEE COOKIES

Torie Hallock makes these delicious cookies chock full of toffee pieces at Martha's house in Maine.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Yield Makes about 2 1/2 dozen

Number Of Ingredients 11

Torie's Chocolate-Chunk Toffee Cookies image

Steps:

Heat oven to 350 degrees. Line two baking sheets with parchment; set aside. In a large bowl, sift together flour and baking soda.
In the bowl on an electric mixer fitted with the paddle attachment, cream the butter and both sugars on medium-high speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl once or twice during mixing. Add the egg; mix on high speed to combine. Add the vanilla; mix to combine. Scrape down the sides of the bowl.
Working in additions, add the flour mixture to the egg mixture on low speed until well combined. Add the oats, cherries, chocolate, and toffee pieces; mix to combine.
Spoon a heaping tablespoon of dough onto a baking sheet. Repeat, spacing 2 inches apart.
Bake cookies until golden brown, about 10 minutes. Transfer to a wire rack to cool. Store in an airtight container up to 2 days.

Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup packed light-brown sugar
3/4 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 1/2 cups oats
1 cup dried cherries
4 1/2 ounces bittersweet chocolate, coarsely chopped
1 cup toffee pieces

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