A drizzle of caramel and chocolate make these delectable Toffee Cookies perfect for the holidays!
Festive Toffee Cookies
Fast forward to 2016! I made these for our annual cookie exchange and figured they deserved some new photos. The same group of us still gathers in December to swap cookies, sip coffee and visit before heading out to lunch. We had our first measurable snowfall, but everyone trekked over and sampled my Cranberry Brie en Croute (live on December 29) and Cream Cheese Tea Roll. These Toffee Cookies are perfect for your cookie exchange, but tasty enough to make any time of the year!!
- 1 cup sugar
- ½ cup brown sugar
- 1 cup (2 sticks) butter, at room temperature
- 2 eggs
- 1 teaspoon vanilla
- 2½ cups flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1½ cups chopped Heath bars (Eight 1.4 ounce bars)
- ½ cup chopped walnuts
- 16 caramels, unwrapped
- 1 tablespoon cream
- 4 ounces semi-sweet chocolate, chopped
- 1 teaspoon vegetable oil
- Cream butter with electric mixer till light and fluffy. Add sugars and beat till well combined. Beat in eggs one at a time followed by vanilla.
- Mix in salt and baking soda, then flour. Combine Heath bar pieces and walnuts and mix in by hand till well dispersed. Chill covered dough at least one hour.
- When ready to bake, preheat oven to 350º. Line baking sheet with parchment paper.
- Scoop tablespoons of dough and roll into balls. Place on baking sheets and bake 10-12 minutes, till edges start to brown. Cookies spread so leave 2-3 inches between dough balls. Allow to cool on baking sheet, then remove to rack.
- To make caramel drizzle, place caramels and cream in microwave safe bowl. Microwave for 30 second increments, stopping and stirring, till smooth and melted. Allow to cool slightly and drizzle over cookies.
- To make chocolate drizzle, follow the same instructions as in the caramel drizzle.