Anyone know where I can locate a recipe for toffee cookies?

5 Answers

  • 1 decade ago
    Favorite Answer


    1 1/2 cups all-purpose flour

    1/2 teaspoon baking soda

    1/2 teaspoon salt

    1/2 cup butter, softened

    3/4 cup firmly packed brown sugar

    1 large egg

    1 teaspoon vanilla extract

    1 cup chopped hard toffee candy or toffee bits

    1/3 cup chopped pecans

    In a medium bowl combine flour, baking soda, and salt. Set aside. In a

    large bowl beat butter and brown sugar with an electric mixer on medium

    speed for 30 seconds. Add egg and vanilla. Beat till thoroughly

    combined. Stir in the flour mixture, finely chopped toffee candy and

    finely chopped pecans.

    Drop by rounded tablespoonfuls 2 inches apart onto a baking sheet. Bake

    at 350*F for 10 to 12 minutes. Remove from baking sheet immediately.

    Cool on a wire rack.

    Makes 24 cookies.

  • 1 decade ago

    Toffee Cookies


    3 1/2 cups cake flour

    2 teaspoons baking powder

    1/2 teaspoon salt

    2/3 cup butter, room temperature (about 1 stick plus 2 tablespoons)

    1 cup granulated sugar

    1 large egg

    2 tablespoons very strong black coffee

    1 1/2 tablespoons dark rum

    1/2 cup finely chopped pecans


    Sift flour with baking powder and salt. Cream butter until light and fluffy, gradually adding sugar; beat in egg. Add coffee and rum, beating well after each addition. Blend in the flour mixture, then almonds.

    Chill for about 2 hours. Roll dough out on a lightly floured surface to 1/8 to 1/4-inch thick. Cut with floured 2 to 2 1/2-inch cookie cutters and place on ungreased baking sheets. Bake at 375° for 8 to 12 minutes, depending on thickness.

    Makes 3 to 4 dozen cookies

  • Anna G
    Lv 4
    1 decade ago


    Bake 10-12 minutes at 350 degrees on greased sheet.

    1/2 c. (1 stick) sweet cream butter (softened)

    1/2 c. sugar

    1 egg

    1/2 tsp. vanilla

    1 1/4 c. flour

    1/2 tsp. salt

    1/2 tsp. baking soda

    6 oz. pkg. Heath Bar Bits

    Cream first 4 ingredients. Beat until light and fluffy (3 or 4 minutes). Add dry ingredients. Mix on low. Stir in toffee. Drop from teaspoon on cookie sheet.

  • 1 decade ago

    Oatmeal Toffee Cookies

    2 to 3 dozen


    3/4 cup butter, softened

    1/2 cup packed light brown sugar

    1 egg

    1 teaspoon vanilla extract

    1 1/2 cups rolled oats

    1 cup all-purpose flour

    1/2 teaspoon baking soda

    1/4 teaspoon salt

    1/2 cup chopped pecans

    2 cups toffee baking bits


    Preheat oven to 300 degrees F (150 degrees C). Line cookie sheets with parchment paper.

    In a medium bowl, cream together the butter and brown sugar. Stir in the egg and vanilla until smooth. Sift together the flour, salt and baking soda, stir into the creamed mixture. Then stir in the rolled oats. Finally, stir in the chopped candy bar pieces.

    Drop dough by rounded tablespoons onto the prepared cookie sheets, and flatten slightly. Bake for 10 to 18 minutes in the preheated oven. Cookies will have a dry appearance when finished baking.


    Ginger-Toffee Cookies

    2 cups all-purpose flour

    2 teaspoons ground ginger

    2 teaspoons baking soda

    1 teaspoon ground cinnamon

    1 teaspoon ground allspice

    1/2 teaspoon salt

    3/4 cup unsalted butter -- (1 1/2 sticks) room temperature

    1 cup dark brown sugar -- (packed)

    1 large egg

    3 tablespoons dark robust-flavored molasses (do not use blackstrap)

    1/2 cup toffee bits

    1/4 cup minced crystallized ginger

    1 cup turbinado sugar (raw sugar)

    Preheat oven to 350 degrees F. Butter 2 large (16x14-inch) baking sheets.

    Mix first 6 ingredients in medium bowl. Using electric mixer, beat butter and sugar in large bowl until well blended, about 1 minute.

    Add egg and molasses; beat until well blended (do not over beat). Add dry ingredients and beat on low speed just until blended. Mix in toffee and crystallized ginger. Chill dough 1 hour.

    Place turbinado sugar in shallow bowl. Using hands, shape dough into 24 balls, each about 1 1/2-inches in diameter.

    Roll each dough ball in turbinado sugar, coating completely. Place 12 balls on each prepared sheet, spacing evenly apart. Bake cookies 8 minutes. Reverse cookie sheets and continue baking until cracked on top but still soft to touch, about 8 minutes longer.

    Cool cookies on sheets 5 minutes. Using metal spatula, transfer cookies to racks and cool completely. (Can be made 2 days ahead. Store in airtight container at room temperature.)

    These soft, spicy and assertive cookies are loaded with toffee bits and crystallized ginger. Rolling them in turbinado sugar gives them a crunchy outside.

    Makes 24

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  • 1 decade ago

    any cookie you can add toffee to. i put toffee and brandy in my ..BROWNIES.. and they are wonderful. toffee and brandy together make a good combo.

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