Easy to Make Toffee & White Chocolate Chip Cookies
photo by loof751
- Ready In:
- 19mins
- Ingredients:
- 10
- Yields:
-
24 cookies
- Serves:
- 12
ingredients
- 177.44 ml butter, softened
- 59.14 ml shortening
- 177.44 ml sugar
- 177.44 ml firmly packed brown sugar
- 4.92 ml vanilla extract
- 532.32 ml flour
- 4.92 ml baking soda
- 1.23 ml salt
- 354.88 ml white chocolate chips
- 354.88 ml skor toffee pieces
directions
- 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.
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Reviews
-
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.
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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.