Toffee Cupboard 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 the cupboard that I wanted to use up so I added them to this toffee cookie recipe.

The name “Toffee Cupboard Cookies” seemed appropriate since some of the ingredients in these cookies were because I was cleaning out my cupboard!

This recipe has a bit more butter in it so the cookies are thin, chewy, and ultra delicious!

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.

Feel free to add whatever type of leftover baking ingredients you may have such as nuts, shredded coconut, granola, or chocolate chips.

Or you may prefer to just use the toffee candies.  Either way, the cookie will be delicious!

So here you go….

Let’s check out the ingredients.

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.

Enjoy!

Print Recipe

Toffee Cupboard Cookies

Yield: Serves 15 (makes about 30 cookies)

Ingredients:

1 2/3 cups flour
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
14 tablespoons butter (1 ¾ sticks)
¾ cup packed brown sugar
1/3 cup granulated sugar
1 teaspoon vanilla extract
1 egg
1 package Heath English Toffee Bits (8 ounces)
¾ cup morsels (white morsels, chocolate chips, or caramel bits)

Directions:

Preheat oven to 375 degrees F. Combine the flour, baking soda, baking powder and salt in a small bowl. Set aside. In a medium size bowl, add the butter, brown sugar, granulated sugar, and vanilla extract. Beat until creamy.

Beat in the egg. Next, gradually beat in the flour mixture. Stir in the morsels. Drop the dough by tablespoons on to an ungreased cookie sheet. Bake in a preheated oven until 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 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 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. Let cool on a cookie rack before serving.