Toffee, Caramel and White Chocolate Cookies

These toffee, caramel, and white chocolate cookies have a way of not making it out of the kitchen.

Cookies with crispy edges and a soft center are so good.

This recipe has a bit more butter in it so that the cookies are fairly thin and chewy.

They’re made with 3 of my favorite cookie ingredients, toffee bits, white chocolate chips and caramel bits.

It took me a while to notice this but there are a couple of options when buying Heath Toffee Bits at the grocery store.

One option has milk chocolate on the bits, and the other option is just the toffee bits.

In this recipe the toffee bits with milk chocolate are used.

Adding chocolate to the mix is an added bonus for sure.

Here are more cookie recipes you may like “Chewy White Chocolate and Tart Cherry Cookies“, “Baileys and Coffee White Chocolate Chip Cookies” and “Snickers Snickerdoodle Cookies“.

Let’s check out the ingredients.

Toffee bits coated with milk chocolate, caramel pieces, white chocolate chips, flour, granulated sugar, brown sugar, butter, egg, baking powder, baking soda, vanilla extract and salt

HOW TO MAKE THIS RECIPE

A printable recipe with the measurements and instructions is located at the bottom of this post.

Preheat oven to 375 degrees F.

Flour Mixture:

In a small bowl, add flour, baking soda, baking powder, and salt.

Stir the ingredients together and set aside.

Sugar Mixture:

In a medium size bowl, add butter, brown sugar, granulated sugar, and vanilla extract.

Beat with a mixer until creamy.

Then, beat in an egg.

Cookie Dough:

Next,

…gradually beat in the flour mixture to make the cookie dough.

To the cookie dough,

…use a large sturdy spoon to gently stir in the white chocolate morsels and caramel bits.

On an ungreased cookie sheet,

…drop the dough by tablespoons leaving space between each dollop of dough.

Bake:

Bake in a preheated oven (at 375 degrees F.) until the edges turn a golden brown (about 6 minutes).

Since the cookies are fairly thin, watch them closely so they don’t burn because they cook very fast.

Once out of the oven, leave the cookies on the cookie sheet for about 5 minutes so that they harden up a little bit.

Cool:

Then use a spatula to transfer them from the cookie sheet onto a cooling rack.

Be careful not to leave them on the cookie sheet too long or they’ll get too hard and stick to the pan.

The trick is to leave the cookies on the cookie sheet just long enough for them to be sturdy so they can be transferred to a cooling rack…but not too long or they’ll stick to the cookie sheet and break when trying to remove them.

Serve:

Let cool on a rack before serving.

Then enjoy each and every bite.

Thank you so much for stopping by CCC!

More Dessert Recipes You May Like:

Biscoff Cookie Butter Blondie Brownies

Blueberry Streusel Coffee Cake with Lemon Streusel

Blackberry and Lemon Mason Jar Lid Pies

Butterfinger Snickerdoodle Cookies

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This recipe was originally posted on December 9, 2011.