You can never have too many cookie recipes, especially this time of year. Toffee Brownie Cookies offer the crisp flaky texture of the top of a brownie and are loaded with toffee chips.
This is, sadly, the last of my pre-Christmas cookie recipes. Sniff.
The cookie-laden ecstasy had to end at some point. Besides, I have other recipes I need to get to you in the next week. In the delirious cookie haze I’ve been in, I haven’t left myself much time!
Toffee Brownie Cookies are last, but certainly not least on my list. Rich chocolatey brownie flavor, crunchy toffee chunks, and no sticky fingers. These toffee brownie cookies will have Santa making a loop back to your house for seconds.
Toffee Brownie Cookies
Yield: 30 cookies
Prep Time: 15 minutes
Cook Time: 12 minutes
8 ounces bittersweet chocolate (chopped or chips)
4 tablespoons unsalted butter
1 cup granulated sugar
3 large eggs
1 teaspoon instant coffee
1 teaspoon vanilla
1 cup all-purpose flour
3 tablespoons cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
8 ounce bag toffee bits
In a double boiler (or in the microwave) gently melt the chocolate and butter. Stir until all the chocolate melts.
In an electric mixer, beat together the sugar and eggs until combined. Add the instant coffee and vanilla and beat again.
Add the hot melted chocolate, baking powder and salt. Then slowly add the flour and cocoa powder.
Finally stir in the toffee chips, reserving 1/4 cup for the tops.
Preheat the oven to 325 degrees F. Line cookie sheets with parchment paper.
Drop the cookie dough onto the prepared baking sheets in 1 Tb. scoops. Leave 2 inches between the dough balls.
Bake for 11-12 minutes. Once out of the oven, immediately sprinkle the tops with extra toffee chips. Cool on the baking sheets.
Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!
Here’s a recap the NEW 2011 holiday cookies and my favorites from last year.