Toffee, Caramel and White Chocolate Chip Cookies
Crispy around the edges, soft in the middle and chewy with every bite.
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) salted
- 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 (toffee bits with chocolate coating)
- 1/2 cup white chocolate morsels
- 1/4 cup caramel Bits
Instructions
Preparation:
- Preheat oven to 375 degrees F.
Dry Ingredients:
- In a medium size bowl, combine the flour, baking soda, baking powder and salt. Set aside.
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, beat in the egg.
Cookie Dough:
- To the bowl, 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, toffee bits and caramel bits.
Add Dough to Baking Pan:
- 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 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.
Cool on Baking Pan for a Short Time:
- Once out of the oven, leave the cookies on the cookie sheet for about 3 to 4 minutes so that they become sturdy enough to transfer onto a cooling rack.
Transfer Cookies to Cooling Rack:
- Use a spatula to transfer the cookies 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.
- Let cool on a rack before serving.
Notes
TIP:
- 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.