Saturday, January 23, 2016

#3745 - Salted Toffee Cookies

(by Shirley McNevich)

1 cup softened butter
1/2 cup white sugar
1 cup Domino's dark brown sugar (packed)
2 eggs
2-3 tsp. vanilla
2 1/2 cups flour
1 tsp. cornstarch
1 tsp. baking soda
1/2 tsp. salt
1 1/2 cups Hershey's Heath English Toffee Bits 'O Brickle
sea salt

In a mixer add butter, brown sugar and white sugar--beat. Add eggs and vanilla--beat. In a bowl add flour, cornstarch, baking soda and salt--stir. Slowly add flour mixture to batter--beat. Add the toffee bits--beat until evenly distributed. Remove bowl from mixer, cover it and refrigerate the dough for 3 hours. Remove bowl from refrigerator and let the bowl sit on the counter (still covered) for 20 minutes. Take out a tablespoonful of dough at a time and roll it into a ball. Place it on a greased cookie sheet. Repeat with remaining dough. Sprinkle a little sea salt on top of each cookie ball. Bake at 350 degrees 9-11 minutes or until slightly browned around the edges. Cool 5 MINUTES on the cookie sheets before removing them to paper towels to cool completely.

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