Chocolate Toffee Cookies II

Chocolate Toffee Cookies II

31

"These cookies will become crisp after they have cooled."

Ingredients

{{adjustedServings}} servings 260 cals
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Original recipe yields 18 servings

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Nutrition

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  • Calories:
  • 260 kcal
  • 13%
  • Fat:
  • 14.5 g
  • 22%
  • Carbs:
  • 31.1g
  • 10%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 171 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees F).
  2. Beat butter and sugar in large bowl until fluffy. Add egg, rum, and vanilla and beat until well blended.
  3. Sift flour, cocoa, baking soda and salt into small bowl. Stir dry ingredients into butter mixture. Mix in toffee and chopped almonds.
  4. Drop batter by heaping tablespoonfuls onto heavy large ungreased baking sheet, spacing 2 inches apart. Bake until cookies puff slightly and crack on top but are still soft to tough, about 11 minutes. Let cookies cool on sheet 1 minutes. Transfer cookies to rack and cool completely. Repeat shaping and baking with remaining batter.
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Reviews

31
  1. 33 Ratings

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Excellent recipe. I found it useful to triple the amount of vanilla extract in the cookie recipe. Also, instead of using the toffee baking bits, substitute this recipe for real English Toffee....

I prefer a softer cookie, so at first I did not care for these. I put them in tupperware and tried them again the next day, however, and I couldn't stop eating them! They were the Perfect consi...

Delicious cookies. I made these for my in-laws. 32 cookies and 5 adults. The cookies were gone within 24 hours. This recipe is a keeper. I baked the cookies for 8-9 minutes instead of 11 minutes...