I think we can all agree, there’s just nothing like Mom’s home cookin’. It just tastes better, doesn’t it? For that reason I’ve asked my Mom to submit some of her favorite recipes for me to share with y’all each Monday. Let’s get cooking in the kitchen with Mom!
This weekend we had a picnic in the park with family and we were charged with bringing dessert. To keep things easy, Mom settled on their scrumptious brown sugar toffee cookies. They’re kind of like a snickerdoodle, but with yummy bits of toffee and a whole lot more flavor. The other thing I liked about these is they weren’t too sugary – which means you can eat a whole lot of them without even knowing it! 🙂
Check out this week’s recipe for Brown Sugar Toffee Cookies.
Brown Sugar Toffee Cookie Recipe
Author: NorCal Coupon Gal
Recipe type: Dessert
Cuisine: America
Serves: 3 Dozen Cookies
Brown Sugar Toffee Cookies are the perfect pairing of a snickerdoodle like cookie with delicious bits of toffee.
Ingredients
- 2 ¼ cups all purpose flour
- 2 tsp. baking soda
- 1 tsp. cornstarch
- ½ tsp. salt
- ½ tsp. ground cinnamon
- ¾ cup unsalted butter, at room temperature
- 1 ¼ cup firmly packed dark brown sugar
- 1 egg
- 1 tsp. vanilla extract
- 1 cup Heath toffee bits
- ½ cup pecan chips, toasted (*place in 350 degree oven until fragrant, about 5 to 10 minutes)
- Granulated sugar or brown sugar
Instructions
- Preheat the oven to 350 degrees.
- Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
- In a medium bowl, whisk together the flour, baking soda, cornstarch, salt and cinnamon.
- Place butter and brown sugar in bowl and beat with an electric mixer on medium speed until light and fluffy, about three minutes.
- Add the egg and vanilla extract and beat on medium speed until well combined.
- With the mixer on low, slowly add the dry ingredients.
- Mix until just combined.
- Stir in the toffee bits.
- Refrigerate the dough for about an hour before baking – it helps the cookies maintain their shape.
- Take tablespoon size amounts of dough and form into balls.
- Roll the balls in either granulated or brown sugar.
- Place balls on prepared baking sheet, about 2 inches apart.
- Bake for 10 to 12 minutes, or until very lightly browned around the edges.
- Cool on the pan for 2 minutes.
- Transfer cookies to a wire cooling rack and cool completely.
- Enjoy!