This recipe for rich and buttery Toffee Crunch Cookies is great for anytime — but they are especially good Christmas cookies, perfect for sharing with friends.
“After you,” the older man said as we reached the coffee urn, our paper cups in hand and ready to be filled. I thanked him and filled mine with the dark, hot liquid. Adding sugar and milk, we chatted.
Sure, I had gulped down a coffee before church, but another is always welcome. So is the conversation. Behind him, I could see the plate of cookies I’d brought quickly diminishing. I smiled inside, knowing that was a good sign.
Our conversation ended and I made my way to an empty table where I could rest the kids’ coats and my purse, freeing my hands to enjoy the coffee.
A woman walked up, her plate carrying a sample of the day’s snacks including one of my Christmas cookies — these Toffee Crunch Cookies.
She usually sits two pews ahead of me during the service, so I’ve spent a lot of time admiring her blond bob. I tried not to stare as she bit into the cookie I’d made, and tried not to discern from her expression if it was a winner recipe or not (it was, ahem, the second batch of the cookie I was working on).
But as she gestured to the cookie, talking to another woman and examined it as she took bite after bite, I couldn’t help myself. “It’s Toffee Crunch,” I said simply with a smile. She smiled, thanked me and said “Ahh! That’s what it is. It’s very good.”
She probably knew I’d made it, or maybe not. But either way, the compliment widened that inner smile a little more.
These cookies weren’t exactly planned. I just started making the mix and then whipped them up. And at first, I wondered it I’d done something wrong to make them so flat and thin, with a good crunch. But then again, how can something be wrong when it’s oh-so-right? (I think I just had a Billy Joel moment.) After testing the recipe a few more times, the recipe was perfect. Divine even.
These Toffee Crunch Cookies are rich and buttery. Crunchy edges meet more tender centers — perfect for enjoying a glass of milk — or a coffee, if you prefer.
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 8- oz bag Heath Milk Chocolate Toffee Bits
- Preheat oven to 375 degrees. Line a baking sheet with either nonstick aluminum foil or parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment combine the butter, granulated sugar and light brown sugar. Mix on medium speed until well incorporated. Add the egg and vanilla extract and mix well to combine.
- In a medium bowl, sift together the flour, baking soda and salt. Add to the stand mixer a little at a time with the stand mixer running on its lowest speed until the flour is incorporated. Dump in the bag of toffee bits and mix well.
- Use a medium cookie scoop to drop the dough onto the prepared baking sheet, leaving at least 2-inches between cookies. These will spread. Bake for 10-12 minutes, until golden and cooked through. Let cool on the baking sheet for five minutes before transferring to a wire rack to finish cooling.
- Cookies will fall and harden as they cool so they are nice and crunchy.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of several cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.