Toffee Caramel Cookies
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Toffee, Caramel and White Chocolate Chip Cookies

These cookies have a way of not making it out of the kitchen.
Course Dessert
Cuisine American
Keyword Toffee Cookies, White Chocolate Cookies
Prep Time 15 minutes
Cook Time 18 minutes
Cook time assumes 3 batches are made; per batch: 6 minutes
Total Time 33 minutes
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

  • Preheat oven to 375 degrees F. 
  • For the Flour Mixture - In a medium size bowl, combine the flour, baking soda, baking powder and salt.  Set aside. 
  • 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.
  • To the mixing bowl with butter and sugar, beat in the egg. 
  • 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 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 the cookies on the cookie sheet for about 5 minutes so that they harden up a little bit. 
  • 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. 
  • Let cool on a rack before serving.

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.