"Everything but the" Toffee Cookies Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
| |
|
Toffee |
|
Ingredients: |
Ingredients: ¼ cup unsalted butter (1/2 stick)
½ cup granulated sugar
½ teaspoon kosher salt
½ cup toasted nuts or seeds (optional)
|
|
Directions: |
Directions:Line a cookie sheet with parchment paper or a nonstick baking mat. In a small saucepan, combine butter, sugar and salt. Bring to a boil over medium heat and let bubble, whisking occasionally, until light golden brown, 5 to 7 minutes. Turn off heat and, if using, stir in nuts or seeds. Pour onto the prepared pan and let the mixture run toward the edges. If necessary, use a rubber spatula to spread mixture; it should not be more than 1/4-inch thick. Set aside to harden completely. (If weather is very hot and humid, chill in refrigerator.) Break or chop into small (about 1/2-inch) chunks. |
| |
|
Cookies |
|
Ingredients: |
Ingredients: 2 ¼ cups all-purpose flour
1 teaspoon kosher salt, more for tossing
1 teaspoon baking soda
¾ cup unsalted butter (1 1/2 sticks), slightly softened at room temperature
1 packed cup light or dark brown sugar
½ cup granulated sugar
1 egg, at room temperature
1 teaspoon vanilla extract
1/2 cup salty mix-ins, such as nuts, broken mini pretzels, corn chips or potato chips
1 cup sweet mix-ins, such as toffee bits, chocolate chips or chunks, M&M's, or cut-up candy bars.
|
|
Directions: |
Directions:In a bowl, whisk dry ingredients together. In a stand mixer fitted with the paddle attachment, cream butter and sugars together at medium speed until fluffy and smooth, about 2 minutes. Mix in egg, then vanilla. In three batches, add the dry ingredients, mixing to combine each time.
In a bowl, combine the sweet and salty mix-ins and toss them with 1/2 teaspoon salt. Add mix-ins to dough and stir until evenly distributed. Roll dough into a log about 2 inches in diameter, wrap and chill at least 1 hour or up to 2 days.
Heat oven to 325 degrees. Slice the dough log into approximately 1/2-inch-thick slices and arrange on cookie sheets, leaving 2 inches between cookies. Don’t worry if the slices are slightly broken or misshapen; these cookies should be bumpy and rough.
Bake until golden, about 20 minutes, rotating the pans halfway through. When done, the edges should be just browning and the tops should feel soft. Let cool on the pans for 5 minutes, then transfer to wire racks to finish cooling. |
|
Number Of
Servings: |
Number Of
Servings:18 |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: Based on a recipe from the NY Times.
|
|
This recipe for "Everything but the" Toffee Cookies is from