Chocolate Toffee Cookies

choc cookies-2

Let’s ring in the New Year with chocolate! Forget dieting until next week! Most chocolate cookies made with cocoa powder don’t have the rich chocolate flavor that this one does. Who knew you could make cookies with Wilton candy melts!
This perfect chocolate many cooks use to make candy or dip cookies into combines with cookie ingredients to create this decadent treat.

Chocolate Toffee Cookies

3/4 cup unsalted butter
1 and 1/2 cups light brown sugar, packed
2 tablespoons milk
Two 10 ounce packages Wilton candy melts, dark chocolate flavor, divided
2 and 1/2 cups all purpose flour
1 and 1/4 teaspoons baking soda
1/2 teaspoon salt
2 eggs
One 10 ounce package toffee bits

Preheat oven to 350 degrees F. In a medium saucepan over medium heat, heat butter, brown sugar and milk together just until butter melts (you may still have a few very small unmelted pieces of butter in the pan) Add 2 cups Wilton candy melts (save the rest for later in the recipe). Stir just until melted, then immediately remove pan from heat so the chocolate won’t burn. Pour chocolate mixture into a large mixing bowl (either the mixing bowl of a stand mixer or hand mixer) to cool slightly while you prepare the rest of the ingredients.

Measure dry ingredients and whisk together. Break eggs into a small bowl. Coarsely chop the remaining candy melts with a knife. Test the cooked chocolate mixture with your finger to make sure it is room temperature before you begin adding ingredients to it. When cool add the eggs and beat for 2 to 3 minutes with a mixer on high speed until light and fluffy. Reduce speed to low and add flour mixture. Mix until combined and scrape down sides of pan. Add chopped chocolate melts and toffee bits. (At this point the dough will be getting thick and starting to set up. Don’t worry it is supposed to do this!) Scoop dough with a medium (1 and 1/2 tablespoon) cookie scoop onto parchment paper lined baking sheets. Bake at 350 degrees F for 10 minutes or until the edges just begin to turn golden brown. Transfer to a wire rack to cool. Make sure cookies are completely cooled before storing in an airtight container.

Tip: Make variations of this recipe by changing the flavors of the Wilton candy melts and the chips (toffee bits in this recipe). For instance- pumpkin spice with toffee bits/ gingerbread melts with white chocolate chips/ eggnog melts with cinnamon chips/ white chocolate melts with cinnamon chips/ chocolate melts with peanut butter chips/ chocolate mint melts with mint chips/ white chocolate melts with crushed peppermint/ chocolate melts with chocolate chips. The possibilities are endless!

Published in The News and Neighbor on January 4, 2014.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s