Yield: about 3 dozen cookies
“Back to Baking”, pp. 23
I realized that it had been a while since I had made cookies. So I made these! These cookies quite resemble, in appearance at least, the Salted Orange Toffee Slices that I made at the beginning of this blog, but they are nonetheless different in taste. Although this recipe was just as simple to follow, these cookies were softer and more chewy than their predecessor, with a predominant taste of butter, sugar and melt-in-your-mouth toffee bits. It also does not have the hint of orange that characterizes the other type of cookies. I find these “toffee softies” (what a cute name for a cookie!) delicious, buttery and they have just the right amount of toffee bits. They are sure to be eaten quite rapidly, so enjoy them while you can!
- 1 recipe Basic White Sugar Cookie Dough
- 3/4 cup SKOR toffee bits
- 1/2 cup turbinado sugar
- Preheat the oven to 350°F. Line 3 baking sheets with parchment paper.
- Follow steps 1 to 5 of the Basic White Sugar Cookie Dough recipe.
- Add the toffee bits to the cookie dough and stir well to combine.
- Place the turbinado sugar in a small bowl. Using two tablespoons, drop in a tablespoon of cookie dough at a time in the sugar. Roll the dough in the sugar to form a ball and coat with sugar, then place on the baking sheet. Separate each dough ball by 1 1/2 inches. Just before baking, gently press the cookie with your palm to flatten them.
- Bake for 12-14 minutes, until the cookies are lightly browned at the bottom. Cool for a couple of minutes before transferring to a rack to cool completely. The cookies can be stored in an airtight container.
Notes from Anna:
- If you do not have turbinado sugar, you can use regular granulated sugar instead to achieve a similar crunchy exterior.