Coupon Clipping Cook

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.

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.

Thank you so much for stopping by CCC!

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.

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4 Comments

  1. Wow, these cookies look super delicious! I adore toffee…makes cookies so delicious! 🙂

  2. This cookie looks right up my alley. I am always on the hunt for very flat cookies as I’m not a fan of thick and cakey ones.
    They look really good and the best part is being able to make use of the leftover bits in my baking pantry.
    Great step-by-step.
    Have a sweet Christmas!

    • Hi Judy, thank you very much. Glad to know that you like flat cookies too. At first I wasn’t sure if they would look good to others because they’re flat but since they are so good I decided to post the recipe. Thank you for stopping by and have a great weekend!