So you guys, these cookies. They are so so good. They’re, thin, chewy, buttery and basically perfect. I know they don’t look like much, but they are. Ohhh they are. My mom made these for us growing up, but she used crushed Werther’s candies instead of homemade toffee… and yes they were good, but I love making my own toffee for this. It’s really a simple step…I know it takes a bit longer AND you have to use a candy thermometer (ugh) but just try it. I promise. You can make the toffee ahead of time with no problem if you are a planner. Which I am not. But wish I was. The toffee is simple, just butter and sugar. Boom. Bring it to 285°F on your candy thermometer and that’s it. Spread it on a lined baking sheet…let it cool and break it up! You could eat this on it’s own for sure. Sprinkle a little salt on that situation and you’re good to go! When you break it up into small bits it will make about a cup of toffee bits. Then make your simple cookie dough and mix in the bits. Chill the dough and scoop… So pretty. When they bake they will spread quite a bit, so make sure to space them out on the baking sheet. You’ll also want to let them cool on the baking sheet for a bit before transferring them to a wire rack to cool completely. The cookie is slightly crispy at the edges, chewy in the center and loaded with the butter toffee. I know you will love these!
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