I’ve been on a Christmas cookie kick for the past few weeks, and this was the recipe that started it all. I like how at this time of the year, it’s perfectly appropriate to bake a new batch of cookies every weekend — you can bring them to parties, bring them to your office, or just eat them all yourself (ahem… Chad).
The other day at dinner, I ordered a dessert that consisted of toffee ice cream piled onto a toffee cake, surrounded with toffee sauce — incredible. So, as you guys can imagine, my love of toffee flavor runs deep. I used store-bough Heath pieces for this recipe, but if you wanted to go all out, you could try my recipe for making toffee from scratch. It’s easier thank you think!
1 cup unsalted butter, softened
1 1/2 cups sugar
1 tsp vanilla
2 1/2 cups all-purpose flour
1 tsp salt
1 tsp baking soda
1 1/2 cups chopped toffee pieces
Preheat oven to 350 degrees F. Mix together the butter, sugar, eggs, and vanilla.
Mix in the flour, salt and baking soda until well blended. Stir in the toffee pieces.
Sccop the cookie dough in small balls (use a small mellon-baller to make them even) onto cookie sheets lined with parchment or Silipat. Place dough balls several inches away from each other on the cookie sheets (these spread a lot).
Bake for 9-10 minutes, and allow the cookies to cool on the cookie sheets for several minutes before transferring to a wire rack.
Makes about 3 dozen cookies.