Thin and chewy, buttery and full of toffee flavor, these cookies are a treat to eat. You can't skip the parchment when baking these ones, and be aware that they spread more than the average cookie, so scoop them small! Try drizzling a little dark chocolate over top of cooled cookies, or even sandwiching some vanilla ice cream between then for a really decadent treat!
Ingredients:
2 1/4 cups flour
1 tsp baking powder
1/2 tsp salt
1/2 lb butter, at room temperature (8 oz/ 1 cup)
3/4 cup white sugar
3/4 cup brown sugar
1 tsp vanilla
2 eggs
1 x 200 g package of Skor toffee bits
sugar, for dipping
Pre-heat the oven to 350 F. Line cookie sheets with parchment paper (don't skip this step, you must have parchment to make these cookies).
In a bowl, stir together flour, baking powder, and salt. Set aside.
Beat together the butter and sugars until fluffy. Add the eggs and vanilla, beating well after each addition. Stir in the flour in thirds, giving it a good mix each time you add some. Stir in the skor bits.
Spoon out the dough in rounded teaspoons. This may seem small but they spread a great deal, so you need to keep them small. Roll the dough into balls, give one side a quick dip in a little more sugar and set on the cookie sheet. Press down the balls a little with the palm of your hand.
Bake the cookies in the center of your oven for about 10 minutes. These need to be watched carefully-they are very easy to overbake. Watch for when they are golden brown and just set on top. When you remove them from the oven, let the pan sit on the stove top for a few minutes so they can set up - otherwise, when you try to remove them they will be too soft.
Makes about 2 dozen
Adapted from Whitewater Cooks With Friends
Like this cookie recipe? Then take a look at more of our favourite cookie recipes!
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