Chewy Toffee Cookies

Chewy Toffee Cookies
So normally, I am not one for Halloween. I think I used to be as a child-particularly when I found out that there were houses giving out full-sized candy bars-but, all in all, it just sounds kind of horrible to me. Costumes are rarely warm enough for the weather outside, there are hordes of people crowding the streets and running out in front of my car, and the people who show up on my doorstep are full of what I consider to be lofty expectations (“I’m sorry, you want me to share this chocolate with you?”).

There is something wonderful about traditions, though. Where I lack on the Halloween-enthusiasm front, I make up for it endlessly with homemade cookies, horrible jokes, and an infinite number of complaints for every time someone tries to open my screen door and ask for candy. I like to think that, of all the houses on my block (some of which are quite festively decked OUT for this holiday), mine is the one that caters to the first part of this holiday’s chant: for every however many houses that dole out treats to every spiderman, cat woman, Leslie Knope, and (let’s face it, I’m talking about me ten years ago) Lili Taylor’s Joe-loving character from Say Anything, there is one quaint, adorable home with only tricks to offer. Friends, you are talking to its inhabitant.

This year, I am dressing up in my usual cashmere-velvet candy cane attire, making Lasagna, baking a cake, and watching an endless run of Wes Anderson movies. And if I happen to find myself munching on these amazing Chewy Toffee Cookies in the process, I wouldn’t be surprised. Perfectly festive in their candy content, these are packed with caramel-like brown sugar flavor, Heath Bar crunch, gooey chocolate chip goodness, and a little too much vanilla extract (just kidding, because that’s impossible). This Halloween, TREAT YO SELF to my new favorite cookies.

One Year: Pumpkin Spice Drop Cookies with Marshmallow Icing. DO IT.

Chewy Toffee Cookies
Makes 12
1 3/4 cups all-purpose flour
3/4 tsp baking soda
1/2 tsp cream of tartar
1/4 tsp salt
1/2 cup (1 stick) unsalted butter, softened
1 cup brown sugar
2 eggs
2 tbsp vanilla extract
3/4 cup Heath Bar Milk Chocolate Toffee pieces
1/2 cup semisweet chocolate chips

Preheat oven to 375 degrees Fahrenheit. Grease two baking sheets and set aside. In a medium bowl, whisk together flour, soda, cream of tartar, and salt. Set aside. In a large bowl, beat together butter and brown sugar until pale and fluffy, about 2 minutes. Beat in the eggs, one at a time. Add the dry ingredients in halves, alternating with the vanilla. Stir in the toffee pieces and chocolate chips until just combined. Use a scoop to measure out heaping tablespoon-sized rounds of dough. Divide evenly among baking sheets, providing ample space for the cookies to spread. Bake for 8 minutes, rotating the baking sheets halfway through. Let cool on baking sheets for a few minutes before moving to a rack to cool. Cookies are best at room temperature. Store in an airtight container for up to three days.



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