Prep 10 mins
Cook 9 mins
I love this recipe--it's very sweet great for chocolate lovers and it is VERY EASY to make. You can change this recipe to the desired amount of chocolate and toffee pieces. You may also change to milk chocolate chips or even switch the toffee pieces with some type of nuts.
- 3⁄4 cup butter, softened
- 1⁄4 cup shortening
- 3⁄4 cup sugar
- 3⁄4 cup firmly packed brown sugar
- 1 teaspoon vanilla extract
- 2 1⁄4 cups flour
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 1⁄2 cups white chocolate chips
- 1 1⁄2 cups skor toffee pieces
- Cream butter and shortening, gradually add sugars, beating well at medium speed with an electric mixer.
- Add eggs and vanilla, beating well, combine flour, baking soda, and salt; slowly add to creamed mixture and mix well.
- Stir in white chocolate chips and toffee bits.
- Drop dough by heaping teaspoonfuls onto ungreased cookie sheet lined with parchment paper.
- Bake at 375°F for 10 - 12 min cool on cookie sheet.
These cookies are really sweet and really good! I had a little trouble getting them off the cookie sheet - letting them cool for about 2 minutes, then removing them seemed to work pretty well. I got 4 dozen cookies from my batch. Thanks for sharing this sweet treat! Made for Fall PAC 2008
These cookies are quite tasty - nice & crunchy, too. The recipe said to add eggs but there weren't any eggs in the ingredient list - so, I used 2 & the dough seemed to be the right consistency. I let the cookies cool on the cookie sheet as suggested, but they were difficult to remove. So, I tried to remove some cookies while warm & they fell apart - so there must be a happy medium when they come off the pan easily. I actually ended up with 5 1/2 dozen large cookies from one batch.
Mmm-mmm! That's good stuff. I baked these cookies today and DH and my son loved them. I used all brown sugar and also included Reese's peanut butter chips with the white chocolate chips and Heath toffee pieces. I used all Crisco shortening instead of the butter/shortening combo. I cooked them in batches of 12 for 10 minutes on parchment paper, and they came out just perfectly! This cookie is the perfect milk-dunker.