Toffee, Caramel and White Chocolate Cookies

When I bake, I often times end up having leftover ingredients such as chocolate chips, white morsels, or caramel bits.

Recently, I had some extra white morsels and caramel bits in my pantry so what better way to use them than to make cookies.

This recipe has a bit more butter in it so the cookies are thin, chewy, and really really good.

The texture of this cookie works so well with the toffee candies, and it’s an added bonus when adding the white morsels and caramel bits.

It took me a while to notice but there are a couple 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 is used.

These cookies are so delicious, the combination of flavors is wonderful.

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

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

Here’s how to make it.

Preheat oven to 375 degrees F.

Combine the flour, baking soda, baking powder, and salt in a small bowl.

Stir the ingredients together.  Set aside.

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

Beat until creamy.  Then, beat in the egg.

Next…….

…..gradually beat in the flour mixture.

Once the dough is formed….

…..stir in the morsels.

Instead of the white morsels or caramel bits, you can customize this recipe to add your favorite ingredients.

Once the toffee candies, morsels, and caramel bits are mixed into the dough…

…drop the dough by tablespoons…

…on to an ungreased cookie sheet.

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

Since the cookies are fairly thin, watch them closely so they don’t burn…

…they cook very fast.

Here’s the tricky part…once out of the oven, leave them on the cookie sheet for about 5 minutes so that they harden up a little bit.

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

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

Let them cool on a cookie rack before serving.

Then enjoy each and every bite.

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Print Recipe

Toffee, Caramel and White Chocolate Chip Cookies

Course Dessert

Cuisine American

Keyword Toffee Cookies, White Chocolate Cookies

Servings 15 (Makes about 30 cookies)

Author [email protected]

Ingredients

• 1-2/3 cups flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup plus 2 tablespoons butter (1-3/4 sticks)
• 3/4 cup (packed) brown sugar (light or dark)
• 1/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 egg
• 1 package (8 ounces) Heath English Toffee Bits
• 1/2 cup white chocolate morsels
• 1/4 cup Caramel Bits

Instructions

1. Preheat oven to 375 degrees F. 

2. For the Flour Mixture - In a medium size bowl, combine the flour, baking soda, baking powder and salt.  Set aside. 

3. For the Butter and Sugar Mixture - In a large mixing bowl, add butter, brown sugar, granulated sugar, and vanilla extract. Beat with a mixer until creamy.

4. To the mixing bowl with butter and sugar, beat in the egg. 

5. Next, gradually beat in the flour mixture to make the cookie dough. 

6. To the cookie dough, use a large sturdy spoon to gently stir in the white chocolate  morsels and caramel bits.  

7. On an ungreased cookie sheet, drop the dough by tablespoons leaving space between each dollop of dough.  

8. Bake in a preheated oven until edges turn a golden brown (about 6 minutes). 

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

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

11. 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.

12. 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. 

13. Let cool on a rack before serving.

Recipe Notes

TIP 

1. 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. 

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