This recipe for Toffee Chip cookies is definitely going to find its way back on my list of recipes worth repeating. I normally make a batch of regular chocolate chip cookies for Christmas, but felt like spicing it up a little this year. I found this recipe in a Taste of Home magazine in my mountainous collections of cookbooks.
The recipe is a little unusual because the bulk of the dry ingredients comes from graham cracker crumbs and the main source of sugar comes from sweetened condensed milk. This is a drop cookie (it’s okay if you just starting singing Drop It Like Its Hot, I may have too…), so you don’t have to mess with nicely rolling the dough into little balls or rolling it out with a rolling pin. Just grab a spoonful and dump it on your cookie sheet. (Okay, technically you are supposed to make “rounded” tablespoons and of dough, but you get the picture.)
I do think the recipe is a little deceiving because the “toffee” part of these cookies is not an overwhelming flavor. I think they taste more like a jacked up chocolate chip cookie. I added the exact amount of toffee bits, which left me with some leftover bits. If you are a big toffee lover, through in some extra bits.
Ok enough of my rambling… here’s the recipe!
Toffee Chip Cookies (Original Source: Taste of Home Best Loved Cookies & Bars 2008)
- 1/2 cup butter, softened
- 1 can (14 oz) sweetened condensed milk
- 2 cups graham cracker crumbs
- 3/4 cup all-purpose flour
- 2 teaspoons baking powder
- 2 cups (12 oz) semisweet chocolate chips
- 1 cup English toffee bits or almond brickle chips (I have no flipping clue what almond brickle chips are… I used the little heath toffee bits)
- 1 1/2 cups flaked coconut (optional)
Combine butter and condensed milk. In a separate bowl combine graham cracker crumbs, flour, and baking power; then gradually add to the butter mixture. Stir in chocolate chips, toffee bits and coconut.
Drop by rounded tablespoons, 2 in apart, on a greased baking sheet. Bake at 375 degrees for 10-12 minutes or until edges are lightly browned. Cool for a couple of minutes before moving to a wire rack.
I will also say, some of these cookies were tough to get off the baking sheet, so don’t skimp when you grease up your pans. Be sure to grease up the pan between each batch, otherwise you’ll make a hot cookie mess. And if you end up with a hot cookie mess, well at least you made it from scratch and sarcasm.