Cheesecake Toffee Drops

This recipe was just posted in The Houston Chronicle. Little Cheesecake/Toffee Cookies--rich and delicious. Hope you enjoy.

• Ready In: 40 mins
• Serves: 24

Ingredients

• 1 1⁄3 cups all-purpose flour
• 1⁄2 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1  cup  firmly packed light brown sugar
• 8  tablespoons cream cheese, at room temperature
• 4  tablespoons unsalted butter, at room temperature
• 1  egg
• 1  teaspoon vanilla extract
• 1  cup  chopped  chocolate-covered english toffee bar (such as Heath or Skor)

Directions

1. Place rack in center of oven and preheat oven to 300 degrees.
2. Set aside an ungreased baking sheet.
3. Place flour,baking soda and salt in a small bowl and whisk to blend well.
4. Place brown sugar, cream cheese and butter in a medium sized mixing bowl and beat with a hand-held electric mixer on medium speed until dough is lighter in texture, about 20 seconds.
5. Add egg and vanilla, mix briefly to blend.
6. Scrape down sides of bowl and add flour mixture.
7. Beat on low speed just until dry ingredients are blended inches.
8. Stir in chocolate-covered toffee with a wooden spoon.
9. Drop cookie batter by rounded tablespoons into twenty-four mounds onto baking sheet, spacing them 1-1/2 to 2 inches apart.
10. Bake until cookies appear dry and are golden, up to 20-25 minutes.
11. While cookies are baking, lay waxed paper on wire rack.
12. Remove baking sheet from oven and immediately transfer cookies to waxed paper.
13. Let cookies cool completely.