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–+ servings
Toffee Crunch Cookies

Toffee Crunch Cookies: Soft, Chewy Sweet Bliss Homemade

These Toffee Crunch Cookies are delightfully soft and bursting with toffee bits, perfect for any sweet-tooth craving.
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Prep Time 15 minutes
Cook Time 9 minutes
Cooling Time 10 minutes
Total Time 34 minutes
Servings: 60 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Light Brown Sugar Use dark brown sugar for a richer flavor.
  • 1 cup Granulated Sugar Not substitutable for balanced texture.
  • 1 cup Salted Butter Unsalted butter can also work with 1/4 tsp more salt.
  • 1 tsp Vanilla Extract Almond extract can be substituted for a twist.
  • 1 large Egg Can be substituted with a flax egg for vegan.
  • 3 cups All-Purpose Flour Whole wheat flour may change texture.
  • 1 tsp Salt Omit if using salted butter.
  • 1 tsp Baking Soda Ensure it's fresh for best results.
For the Crunch
  • 1 cup English Toffee Bits Can substitute with chocolate toffee.

Equipment

  • stand mixer
  • Baking sheet
  • whisk
  • spatula
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 360°F (182°C) and prepare your baking sheet.
  2. Mix together the all-purpose flour, baking soda, and salt in a medium bowl.
  3. Cream together the salted butter, light brown sugar, and granulated sugar until light and fluffy.
  4. Add the egg and vanilla extract, mixing until well combined.
  5. Gradually add the flour mixture to the wet ingredients and mix until just combined.
  6. Fold in the English toffee bits gently to ensure even distribution.
  7. Scoop tablespoon-sized portions of dough and roll into balls, placing them on the baking sheet.
  8. Bake in the preheated oven for 7-9 minutes, until slightly underdone.
  9. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 15mgSodium: 100mgPotassium: 50mgFiber: 0.5gSugar: 10gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

Store cookies in an airtight container for up to one week. For longer storage, freeze cookie dough in balls and bake straight from the freezer.

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