Last week as we were cleaning up from dinner my daughter, Totally Tessa, casually mentioned that her Young Women’s group from church were coming over that night (like in 30 minutes) for their weekly activity night. I went into a little bit of freak out mode because my house wasn’t exactly “company ready.” I started barking out directions like – get the vacuum, sweep the floor etc. My next thought was what am I going to serve them? Yes, I am one of those people that has a really hard time having people over to their house without feeding them something.
It was a cold, rainy night so I decided that nothing tastes better on a night like that than a warm chocolate chip cookie. So I whipped up a batch of these…
…toffee and chocolate chip cookies. I love the combination of toffee and chocolate, especially when it’s warm and gooey. One of my standard kitchen ingredients is a bag of the Heath Bit o Brickle Toffee Bits. They come in handy to throw into all kinds of things. Apple Dip is one of my favorites. But they are pretty amazing in cookies too.
The dough is formed into a ball and then just dip the bottom of a drinking glass into sugar and flatten the cookie to about 1/4 inch thickness. The addition of the sugar gives the cookie a nice glittery appearance plus a little extra sugar never hurt anyone – right?
The cookie dough itself calls for only brown sugar which I love – it gives the cookie a bit of a “deeper” flavor than just using white sugar or a combination of white/brown sugar.
So next time you have some last minute company mix yourself up a batch of toffee and chocolate chip cookies. Or don’t wait until you have company and do it now! Of course they are best served with a glass of ice cold milk!
- 1 C butter, softened
- 1 C packed brown sugar
- 1 tsp baking powder
- ¼ tsp salt
- 1 egg
- 1½ tsp vanilla
- 2¼ C flour
- 1 C toffee pieces
- 1 C milk chocolate chips
- Preheat oven to 300 degrees
- In a bowl cream butter at medium speed for about a minute
- Add in sugar, baking powder and salt
- Mix well
- Beat in egg and vanilla
- Add in flour
- The dough is somewhat stiff
- Add in toffee bits and chocolate chips
- Shape dough into 1 inch balls
- Place on an ungreased cookie sheet or a sheet covered in parchment
- Dip the bottom of a drinking glass into sugar and then flatten the ball of dough to about ¼ inch
- Bake for 15-18 minutes or until edges are cooked but not yet browned
- Do not overcook
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