Toffee Crunch Cookies
An old favorite!
An old favorite!
These were really tasty! I couldn't find baking toffee or anything like that, so I smashed up a whole bunch of HEATH bars and used that. They came out really good - I liked how the chocolate from the HEATH bars added great flavor. I'd definitely make these again, and I won't even try to find toffee - I'll just use HEATH bars again! Oh - and I'll double the recipe next time - the original recipe only made around 14 cookies.Read More
Those who like their cookies very buttery and on the flatter side will go crazy over these. But I wasn't all that moved...because they're very buttery and on the flatter side! (And I did chill the dough) I thought the amount of salt unnecessarily high, so I reduced it by half. I also thought the amount of toffee chips was a little much, so I subbed half of it with milk chocolate chips and loved that switch. I took the extra step of toasting the pecans, which nearly always makes for a better tasting cookie in my book. Great flavor with all that's going on in this cookie, crisp on the edges, soft but chewy on the inside. But because they're kind of thin they're not the prettiest cookie either, but again, that may just be a matter of opinion.Read More
These were really tasty! I couldn't find baking toffee or anything like that, so I smashed up a whole bunch of HEATH bars and used that. They came out really good - I liked how the chocolate from the HEATH bars added great flavor. I'd definitely make these again, and I won't even try to find toffee - I'll just use HEATH bars again! Oh - and I'll double the recipe next time - the original recipe only made around 14 cookies.
These were very tasty cookies...very buttery and rich tasting, without being heavy. Crisp in texture...definitely not a soft or chewy cookie. (Although when still very warm out of oven they are a little chewy.) 2 cups of toffee bits seemed really high for the amount of cookie batter it made, so I decreased to only 1 cup - and it was PLENTY! Every bite had toffee & pecan pieces. I also upped the pecans to 1/2 cup. Make sure you press down on the cookie dough after you put on cookie sheet, or you end up with tall round cookies...I flattened a little bit with my fingers and the rest came out perfectly shaped. Very good recipe!
UH LA LA!! How great! I took the suggestions of several reviewers & added 1/2 (milk) chocolate chips & 1/2 toffee bits. Though, it doesn't make many cookies, it's perfect for a family of two or three. This recipe is a certain keeper!
Those who like their cookies very buttery and on the flatter side will go crazy over these. But I wasn't all that moved...because they're very buttery and on the flatter side! (And I did chill the dough) I thought the amount of salt unnecessarily high, so I reduced it by half. I also thought the amount of toffee chips was a little much, so I subbed half of it with milk chocolate chips and loved that switch. I took the extra step of toasting the pecans, which nearly always makes for a better tasting cookie in my book. Great flavor with all that's going on in this cookie, crisp on the edges, soft but chewy on the inside. But because they're kind of thin they're not the prettiest cookie either, but again, that may just be a matter of opinion.
These cookies came out AMAZING! I didn't use all the toffee chips it called for, I got a bag of Heath chips and just used that. They were good without being too sweet, and stayed soft and delicious after 2 days. One of my new favorite recipes!
i love these!!!!! they only lasted a day!! i did the same and did half choc. chips. My family was fighting over the last two! I will definitely make these again.
I used crushed toffee candy instead of the bits. They turned out pretty good but next time I make them, I'll use the toffee bits and see if that makes a difference in how they taste.
These cookies are simply wonderful. My roommate suggested frosting them. I made a thin creme cheese frosting and spread it ontop. Simply out of this world. This is a new family favorite. Thank you Andy
a great base recipe. I made it twice, the first time with half choc chips and half toffee, and extra cocoa. The second time just with choc chips and mint flavor. They were SO good!
A friend shared this recipe with me about about two years ago. It's always a hit w/ family and friends. I do use a bag of the Heath toffee bits which is about 1 1/2 cups and it seems to be the right amt. for the recipe. Also, I roll these into smaller sized cookies and that stretches out the recipe quite a bit so there's more to go around. In my oven, I cook them for about 12 mins, then check it for about another 1-2 mins.
I only used 1 1/2 cups of toffee chips and used walnuts instead of pecans, but it was still wonderful
I made this cookie since it reminded me of my grandmother’s cookies. I only made one change. Since I was able to find the toffee bits for the cookies but it was only 1-1/3 C worth I used butterscotch chips for to top it off. Let me tell you it was so delish. I brought them into work and they only lasted 30 min. Not a pretty cookie but who cares if it tastes that good!
Excellent cookies. I had some left over toffee that I had made the week prior and used that, had no pecans so used chopped walnuts, and added about 1/2 cup of candied ginger chopped up small. So delicious! Makes for great "special" cookies if you know what I mean.
I didn't have any pecans so I used sliced almonds. The dough that didn't get eaten & actually made it into the oven came out great. Definitely the best cookies I've ever made in my life.
Yummy cookies! 2 things: How did the first reviewer only end up with 14 cookies? Unless they were giant cookies? I had enough for 2 batches. (I also make my cookies small). Other thing is, I used Heath bits and omitted the pecans.. baked for 12 minutes because I prefer softer cookies, and they're still pretty chewy.. Not flat, either. Overall, I think these are amazing!
these were alright..they got really crisp around the edges, even when cooked for less time..
Add a cup of semi-sweet chocolate chips and this recipe is incredible! I get sooooo many compliments!
my kids love these cookies!!
I made it as written and they were very good. Easy recipe.
Fantastic! The cookies didn't spread horribly, were soft yet crisp and the toffee bits gave them a little extra sweetness without overpowering anything. I will be making these again and again. Made 24 2" cookies.
Flat, bland, unexciting. Made these for coworkers and they came out so terrible I was too embarrassed to bring them. I'm no chef but I havent had a cookie recipe flop like this in years. I would MUCH rather just eat a heath bar. A tip if you do make them: 12 minutes gave me a batch of black cookies, 10 minutes and they were still too overdone. 8-9 minutes is what "worked" for me.
I used leftover toffee from Christmas last year to make these. We loved them!
These are so amazingly good, that I cannot keep from eating them! I'm not always a cookie fan, so this is big for me. We actually used homemade toffee that we couldn't get out of the pan, and was broken up so much, so we decided to make cookies out of them. These are so buttery and the toffee melted some into them, and the toffee chunks, make these so yummy! Thanks for the delicious recipe!!
Excellent, doesn't get any better than this. Thanks for sharing the recipe for your delicious cookies. Followed recipe to the letter. Will be making these over and over.
Easy and yummy recipe. My husband doesn't eat chocolate so I am always on the search for chocolate-free recipes. He LOVED this one.
These were great! Did not use the toffee bits, substituted crushed up butterfingers instead (only used 1 cup not 2)and these turned out great. I made them a pretty good size and got about 28 cookies.
This is one of the best cookie recipes that I have ever made. I did add 1/2 to 1 cup of mini chocolate morsels to the recipe. My family keeps asking me to make these, can't keep them in the cookie jar.
WONDERFUL! I also added chocolate chips! I am making them again tonight for the second time this week.
I made these cookies for Christmas Eve and they were a big hit! They were crunchy but not too crunchy. I will make these again!
Excellent cookies! Really hit the spot... I added some flaked coconut and it was amazing. I used crushed chocolate covered toffee bits instead of just plain toffee bits (the Heath Bar bits) and they were sooo good.
These are great! The only bad thing was telling the kids they were all gone!
This is one of the best cookie recipes I've ever had! I've been making these for over a year and it never fails to please the crowd. The only thing I did different was using walnut instead of pecan. Thank you for a great recipe!
Wow...these were shockingly good. Fluffy, chewy, and sticky all at once. They're sweet, nutty, and slightly salty. I used 1.5 cups of toffee bits rather than the full 2 cups. Refrigerated the dough for 2 hours and baked on greased foil. I tried one batch at 12 minutes and a second batch at 14 minutes. It was hard to tell the difference between the two batches.
These are REALLY good! I accidentally put in 1 cup of brown sugar instead of 3/4 - but it definitely didn't hurt things! This recipe is a keeper!
Fantastic! My sons favorite cookie
Super easy recipe and will definitely use again
Very good cookie. Based on other reviews, I doubled the recipe (but not the salt or toffee chips), and added a half bag of mini semisweet chocolate chips, since that's what I had on hand. Milk chocolate definitely would've been better. I used wet hands to press the cookies flat before baking. This resulted in a nice, round, flat cookie (I don't like puffy cookies). Although hard to resist fresh from the oven, they are much better after they've cooled to room temp. The flavors need time to "set." Will make again.
Delicious! I doubled the recipe & used 1 bag of Bits o Brickle Toffee Bits & one bag of Milk Chocolate Toffee Bits! The toffee melts & makes a crunchy cookie! Dolly
Really good cookie.. I usually replace 1/4 of the sugar with white sugar to help make slightly crispy edges..also used only about half of the toffee bits and that was plenty for me. Good recipe.
I used the chocolate toffee chips and everyone loved them.
The cookies spread a lot. The modifications I made to the recipe were as follows: replace 50% of the flour with whole wheat flour. Reduce the toffee bits to 1 cup. I added some chopped dark chocolate. The cookies were really good when paired with a cup of coffee. I toasted the pecans before mixing it into the batter. I also added a small amount of toasted coconut. Nice and crispy cookie.
I tried this recipe as is and thought the flavor and texture of the cookies were great! I can't wait to try it with broken up Heath Bars instead of toffee bits. I think a little bit of chocolate will be a nice addition to the cookies.
YUM. Just baked these with a full 8 oz bag of Heath Toffee Crunch; baked the cookies at 360 instead of 350, and it took a bit longer, but was worth every bite (higher temp caramelizes the brown sugar). Delicious, thanks so much for a great recipe!
I followed the recipe for these and they came out PERFECTLY. They weren't flat at all. Instead of using a spoon I made them by hand and sort of shaped them into half-dollar sized pats of cookie dough. They were delicious and I'll definitely be making them again.
These cookies were SO simple and so tasty and balanced. I had only 4 packages of Quaker instant oatmeal and just sifted out the powder as much as I could and the texture was fantastic. Chewy and little crispy at the same time. I'm going to try this recipe again only with flavored oatmeal and sub the toffee with dried fruit. Yum!
These were really not good. 2 cups of toffee is way too much for the amount of cookie dough this recipe yields, 3/4cup would be much better. Toffee aside, the cookies aren’t even good. I ended up putting the cookies from the first tray in the freezer in case there’s a cookie emergency & throwing the rest of the cookie dough in the garbage. You’re better off making standard Nestle chocolate chip cookies and substituting the chips for toffee 1:1. Huge waste of time and ingredients.
These ARE delicious! Buttery, perfectly crispy without being hard, with a sweet & salty vibe. My 10 year old daughter wanted to make cookies, and this was the recipe she chose by default--we had all the ingredients in the pantry. Use the Heath baking bits if you can find them. This is a cookie to share!
These were simple to make and tasted great. Made a batch for a friend who had me add macadamia nuts to hers. Will do these again and again and again.