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Caramel Toffee Cookies


3 dozen cookies


2/3 cup butter or margarine, room temperature
1 cup light brown sugar, firmly packed
1 large egg
1 teaspoon vanilla extract
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup milk chocolate chips
3/4 cup milk chocolate English toffee bits
3/4 cup pecans, chopped
1/2 (14 ounce) package caramels (about 25), unwrapped
2 tablespoons heavy whipping cream
1/2 cup milk chocolate chips, melted


Preheat oven to 350°F. In a large mixing bowl, combine butter and brown sugar. Beat on medium speed until creamy. Add egg and vanilla. Continue beating until well mixed. Add flour, baking soda and salt. Beat on low until well mixed. Stir in 3/4 cup chocolate chips, toffee bits and pecans by hand. Drop dough by rounded tablespoonfuls, 2" apart, onto ungreased cookie sheets.

Bake for 9 to 11 minutes or until edges are golden brown. Cool on cookie sheet for 2 minutes. Remove cookies from cookie sheet and cool on a wire rack. Cool completely.

In a small saucepan, place caramels and whipping cream. Cook over medium-low heat, stirring constantly, until smooth (5 to 10 minutes). Drizzle cooled cookies with melted caramel. Place chocolate chips in a microwave-safe bowl. Microwave at 50% power for 30 seconds. Stir. Repeat until melted. Drizzle cookies with melted chocolate.

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