How to Cook Appetizing Toffee Crisp Cookies

Toffee Crisp Cookies. Perfect for Personal or Business Holiday Gifts. I also thought the amount of toffee chips was a little much so I subbed half of it with milk chocolate chips and loved that switch. I took the extra step of toasting the pecans which nearly always makes for a better tasting cookie in my book.

Cream together the butter, sugar and vanilla. Beat the eggs slightly; then add to the butter mixture and mix well. Baking sheets greased with butter or lined with baking. You can cook Toffee Crisp Cookies using 11 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Toffee Crisp Cookies

1. It's 2 cup of all-purpose flour.
2. You need 3/4 tsp of baking soda.
3. You need 1/2 tsp of salt.
4. You need 3/4 cup of unsalted butter, at room temperature.
5. It's 1 cup of Light brown sugar.
6. It's 1/2 cup of granulated sugar.
7. You need 1 of large egg.
8. It's 1 of large egg yolk.
9. It's 1 tsp of vanilla extract.
10. It's 1 cup of broken heath bar candy bars (milk chocolate covered toffee bars) about 6 full size bars.
11. Prepare 1 1/2 cup of cocoa krispies cereal.

These cookies are to die for!! I promise and so do all my friends, family and co-workers. I was looking for a thin crispy oatmeal cookie. I found a number of nice recipes and took ideas from many of them.

Toffee Crisp Cookies step by step

1. Preheat oven to 325. Line bang sheets with parchment paper.
2. Whisk flour, baking soda and salt in a bowl, set aside.
3. In a large bowl beat butter with both sugars about 2 minutes until light and fluffy.
4. Add egg, egg yolk and vanilla and beat in.
5. Add flour mixture and stir until well blended but not overmixed.
6. Fold in heath chunks and cocoa krispies, being careful not to crush cocoa krispies.
7. Roll dough into 1 inch balls, press top slightly to flatten, place 2 inches apart on prepared pans.
8. Bake for 10 to 12 minutes just until light golden, don't over bake for chewy cookies. Cool 1 minute in pan then transfer to wire racks to cool completely.

On the third attempt, this is the recipe I came up with. Special notes, you MUST use parchment paper to bake the cookies on. If you don't they will stick to the pan and break (even if you. Imagine the perfect chocolate chip cookie - crisp on the outside, chewy and rich on the inside, studded with pecans and toffee, and with the perfect blend of sweet and salty flavors. They might actually be my new favorite cookie.