Name: Chocolate Toffee Crunch Cookies
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 16 cookies
Ingredients: 2 sticks salted butter; 1 cup brown sugar; 1/2 cup granulated sugar; 2 large eggs; 1 heaping tablespoon vanilla bean paste; 2 cups plus 2 tablespoons all-purpose flour; 1 teaspoon sea salt; 1 teaspoon baking soda; 2/3 cups English toffee bits; 4 ounces chopped semisweet chocolate; 6 tablespoons chocolate rice cereal; 6 tablespoons chocolate coated candies

Directions

If baking right away, preheat the oven to 350 degrees F.
Add the butter to a skillet over medium-high heat and cook, swirling occasionally, until browned, 5 to 6 minutes. Pour into a bowl. Add the sugars to the bowl and beat with a hand mixer until combined. (It may look broken at this stage; don’t worry.) Add the eggs one at a time, letting one incorporate before adding the next. Mix in the vanilla and set aside.
In a separate bowl, mix the flour, salt and baking soda. Add the flour to the wet ingredients in three increments, mixing on low speed after each until fully incorporated.
Add the toffee, chocolate, half of the rice cereal and half of the candies. Fold until combined. Add the remaining cereal and candies to a small bowl. Using a 1/4-cup scoop, scoop a ball of the dough into the bowl and roll lightly. Transfer to a parchment-lined sheet tray and repeat with the remaining dough.
If baking immediately, bake for 10 to 12 minutes. Transfer the cookies to a cooling rack and let cool slightly before enjoying, about 10 minutes.
If freezing the dough, transfer the sheet tray to the freezer for 1 hour, then place the balls of cookie dough in a resealable plastic bag. Remove the desired amount of dough from the freezer and bake in a preheated oven at 350 degrees F for 14 to 16 minutes. Serve.

Chocolate Toffee Crunch Cookies

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