Chocolate Toffee Crunch Cookies
- Level: Easy
- Yield: 16 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 329
- Total Fat
- 18
- Saturated Fat
- 11
- Carbohydrates
- 41
- Dietary Fiber
- 1
- Sugar
- 26
- Protein
- 3
- Cholesterol
- 61
- Sodium
- 232
- Total: 50 min (includes cooling time)
- Active: 25 min
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.