Salted toffee chocolate chip cookies

I love a good classic chocolate chip cookie, but if you're looking for a twist on the original and an ABSOLUTELY to die for cookie - you've got to try this one. My friend Jazmine has brought them to me a couple times and I finally had to make them for myself. So so good!

1/2 lb unsalted butter
1 1/4 cups brown sugar
3/4 cup white sugar
1 tsp. vanilla
2 eggs
3 cups flour
1 1/2 tsp salt
1 tsp baking soda
1 cup Heath toffee pieces
2 xl Symphony bars chopped (I used Guittard milk chocolate chips)
flaked sea salt

Preheat oven to 350. Cream butter and sugars until light and fluffy, add vanilla and eggs and mix. In a separate bowl combine flour, salt and baking soda. With the mixer on low, add dry ingredients and mix until just combined. Mix in toffee and chocolate until combined (do not overmix!) Using a small ice cream scoop, scoop 12 cookies on a sheet pan and top with a little sea salt. Pop in the freezer for 30 minutes - then bake for 15-18 minutes until the edges are light and brown.

Orange Cookies

1 1/2 cups brown sugar
3/4 cup butter
2 eggs
1/2 cup milk
1 tsp baking soda
3 cups flour
1 1/2 tsp baking powder
1 tsp vanilla
1 1/2 T orange zest
3/4 cup chopped walnuts

Cream together sugar and butter. Add eggs and milk and combine well. Add dry ingredients and then stir in nuts. Drop by spoonful on to prepared cookie sheets. Bake at 350 degrees for 10-12 minutes. Cool then frost them

Icing:
2 cups powdered sugar-or more for desired consistency
1/4 cup orange juice
1 1/2 T orange zest
1/4 cup melted butter

Zillion Chocolate Chip Cookies

My dear friend Callie makes these and they are totally "blog worthy". My favorite combination is with craisins and white chocolate chips but you can add whatever combination of chips and nuts you like!

1 cup butter, softened

1 cup white sugar

1 cup packed brown sugar

2 eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

2 1/2 cups rolled oats

1/2 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

2 cups semisweet chocolate chips-or white chocolate chips, craisins or all of the above!!

4 ounces milk chocolate, grated

1 1/2 cups chopped walnuts

Cream the butter and sugar well. Add the eggs and vanilla. Put the 2 1/2 cups oatmeal in a food processor and blend to make oat flour. Then add it and the rest of the dry ingredients to the creamed mixture. Stir in your favorite combination of chips, nuts, etc. Place rounded teaspoons on ungreased cookies sheets. Bake at 375 for 6-8 minutes.

Andes Mint Chocolate Cookies

Just when you thought I have tried every possible cookie, two new favorites appeared this Christmas! I will post them both because they are definitely blog worthy!!

3/4 cup butter

 1 1/2 cups brown sugar

 2 tablespoons water

 2 cups semisweet chocolate chips

 2 eggs

 2 1/2 cups all-purpose flour

 1 1/4 teaspoons baking soda

 1/2 teaspoon salt

1-2 packages wrapped Andes Mint candies

In a saucepan over medium heat, cook the sugar, butter and water, stirring occasionally until melted. Remove from heat, stir in the chocolate chips until melted and set aside to cool for 10 minutes.

Pour the chocolate mixture into a large bowl, and beat in the eggs, one at a time. Combine the flour, baking soda and salt, stir into the chocolate mixture. Cover and refrigerate dough for at least 1 hour.

Preheat oven to 350 degrees . Grease cookie sheets. Roll cookie dough into walnut sized balls and place 2 inches apart onto the prepared cookie sheets.

Bake for 8 to 10 minutes in the preheated oven, be careful not to overbake. When cookies come out of the oven, Press one mint wafer into the top of each cookie and let sit for 1 minute. When the mint is softened, swirl with the back of a spoon.

Makes 3-4 dozen

Butterscotch Squares

Simple but absolutely delicious! Perhaps my favorite non-chocolate dessert!!

Ingredients:

1/2 cup butter, melted

1 cup brown sugar

1 egg

1/4 tsp salt

1 tsp vanilla

1 cup flour

2/3 cup chopped pecans (optional)

Directions:

Preheat oven to 350F and spray 8x8 glass pan with Pam.

 Beat butter and brown sugar together for 1 minute.

 Add egg, salt, and vanilla. Beat until smooth.

Add flour and mix until just incorporated.

Stir in chopped pecans.

Bake for 25-30 minutes until golden brown.

Haystacks

These tasty little treats are the perfect dessert with an asian theme!
1 cup chocolate chips
1 cup butterscotch chips
1 cup peanuts-dry roasted salted
6 oz. chow mein noodles
Melt chips together in the microwave oven. Stir in nuts and noodles. Drop onto wax paper and let them cool.

Soft Sugar Cookies

4½ cups all-purpose flour
4½ tsp. baking powder
¾ tsp. salt
1½ cups (3 sticks) unsalted butter, at room temperature
1½ cups sugar
3 large eggs
5 tsp. vanilla extract

In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until soft and fluffy, about 2-3 minutes.  Beat in the eggs one at a time, mixing well after each addition and scraping down the bowl as needed.  Blend in the vanilla.  With the mixer on low speed, add in the dry ingredients mixing just until incorporated and evenly mixed.  Split the dough into two large ziplock bags and using a rolling pin, roll flat inside the zipped bags. Chill the dough for at least an hour or over night.

Take out one bag at a time, cut the sides and peel the plastic away from the dough. Turn the square slab of dough out onto a flour-dusted surface and using a rolling pin, continue rolling to desired thickness.

Cut out shapes and repeat using the rest of the dough. Place cut dough onto parchment paper and cook in a 350 degree oven for 7-8 minutes. Don't overcook! Let cool and frost with your favorite frosting.

yields 3-4 dozen cut cookies (depending on size)

Chocolate Chip Cookies

I came across this recipe on Pinterest that boasted to be the "Best-Ever Chewy Chocolate Chip Cookie".

Needless to say, I had to try it. 

The verdict?

Pretty dang delicious.
My cookies never look like the picture on the recipe and this time they DID.

Definitely my go-to chocolate chip cookie from here on out.

Ingredients: 
3/4 c. unsalted butter, softened 
3/4 c. brown sugar 
1/4 c. granulated sugar 
1 egg 
2 tsp. vanilla extract 
2 c. all purpose flour 
2 tsp. cornstarch 
1 tsp. baking soda 
1/2 tsp. salt 
1 c. bittersweet chocolate chips

Directions:
1.  Preheat oven to 350 degrees F.
2.  In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugars until fluffy and light in color. Add egg and vanilla and blend in.
3.  Mix in flour, cornstarch, baking soda and salt. Stir in chocolate chunks.
4.  Using a standard-sized cookie scoop or tablespoon, drop dough onto a prepared baking sheet (I lined mine with parchment paper).  Bake for 8-10 minutes, until barely golden brown around the edges.  (The tops will not brown, but do NOT cook longer than ten minutes.)
5.  Let cool, on the sheet, on a wire rack for five minutes.  Remove from baking sheet and let cool completely.  Makes approximately 3 dozen.  Try not to eat them all.

No-Bake Cookies

I realized these are a staple Brink recipe, yet we have failed to post it to the blog. I've made these so many times, the recipe is engrained in my brain (I'm currently making them for our ward's last dessert party!) but for those who need a little refresher, here you go:

1 cube of butter

4 T of unsweetened cocoa powder

2 cups sugar

1/2 cup milk

dash of salt

Combine these ingredients on the stove and bring to a boil. Let it boil for just 1 minute.

Then add:

1/2 cup peanut butter

3 cups oatmeal (preferably not quick oats)

1 t vanilla

Stir it all together and drop mixture by the spoonful on wax paper. Place in fridge or freezer for approximately an hour.

Peanut Butter Reindeer Cookies

3/4 cup peanut butter

1 1/4 cup firmly packed brown sugar

1/2 cup butter

3 tablespoons milk

1 tablespoon vanilla

1 egg

1 3/4 cup all-purpose flour

3/4 teaspoon baking soda

3/4 teaspoon salt

Chocolate-covered pretzels (Flipz)

Chocolate chips

Red M&Ms

Preheat oven to 375°F.

Combine brown sugar, peanut butter, butter, milk, and vanilla in large bowl. Beat at medium speed until well blended. Add egg; beat until just blended.

In a separate bowl, combine flour, baking soda, and salt. Add to creamed mixture at low speed. Mix just until blended.

Form dough into 1 1/2 -inch balls. To make reindeer-shaped cookies, pinch the bottom of the ball slightly to form a point, then gently flatten with your hand. Space cookies about 2 inches apart on a greased cookie sheet and bake for 7 to 8 minutes, until set or just beginning to brown.

Remove from oven and immediately (and gently) press two pretzels into the tops of the cookies for the reindeer's antlers. Press two upside down chocolate chips in for the eyes and one red M&M for the nose. I lined my cookies up along a wall so that the pretzel antlers could rest on the wall and cool in place rather than topple over.

Makes about 24 reindeer cookies.

Coconut Candy Bars

Ingredients:

2 
cups graham cracker crumbs

1 1/2
cups whole almonds, toasted*

1/3
 cup packed brown sugar

2/3
 cup butter, melted

1 -
14 ounce package flaked coconut

1 -
14 ounce can (1 1/4 cups) sweetened condensed milk

18 
 ounces dark chocolate pieces, melted

Preheat oven to 350F. Place graham cracker crumbs, 1/2 cup of the almonds, and the brown sugar in a food processor. Cover and process until almonds are finely chopped. Add butter; cover and pulse with four or five on-off turns or until mixture is well combined. Press crumb mixture onto bottom of an ungreased 13x9x2-inch baking pan. Bake in preheated oven for 12 minutes

Combine coconut and sweetened condensed milk in a medium bowl. Spread mixture evenly over crust. Sprinkle remaining 1 cup almonds evenly over coconut layer. Bake for 10 minutes.

Spread melted chocolate evenly over top of baked mixture. Cool completely in pan on a wire rack. (If desired, chill in the refrigerator until the chocolate is set.) Cut into bars. Makes 36 bars.

Cabin Fever Cookies

recipe/image

My sister called asking for this recipe tonight.
The cookies really are so delicious.
The honey and butterscotch taste amazing together.
So for her and you... the cabin fever cookie recipe :)

¾ cup butter, softened

½ cup peanut butter

¾ cup sugar

½ cup packed brown sugar

1/3 cup honey

2 eggs

1 tsp baking powder

1/2 tsp baking soda

1 teaspoon vanilla

1¼ cup all-purpose flour

2 cups whole grain oats cereal (or rolled oats)

1 cup butterscotch pieces (I threw in some chocolate chips as well!)

Directions:

1. Preheat oven to 375 F.

2. In an electric mixer, beat butter and peanut butter on medium-high speed for about 30 seconds.

3. Add sugar, brown sugar, honey, baking powder, and baking soda. Beat until combined.

4. Beat in eggs and vanilla.

5. Beat in flour, oats, and butterscotch pieces.

6. Drop dough by rounded tablespoons 2-inches apart on an ungreased cookie sheet.

7. Bake 10 minutes or until edges are light brown.

8. Let cool on a wire rack.

America's Test Kitchen Perfect Chocolate Chip Cookies

I love a good chocolate chip cookie recipe and this one did not disappoint! The browned butter gives them the most delicious flavor and the texture was just perfect!

1 3/4 cups unbleached all-purpose flour ( 8 3/4 ounces)
1/2 teaspoon baking soda
14 tablespoons unsalted butter ( 1 3/4 sticks)
1/2 cup granulated sugar ( 3 1/2 ounces)
3/4 cup packed dark brown sugar ( 5 1/4 ounces)
1 teaspoon salt
2 teaspoons vanilla extract
1 large eggs
1 large egg yolks
1 1/2 cups semi-sweet chocolate chips

1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12- inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.
2. Heat 10 tablespoons butter in 10 inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.
3. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.
4. Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.).
5. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking seet to wire rack; cool cookies completely before serving.

Frosted Banana Cookies

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These are some of my very favorite cookies.
They taste like the most delicious banana bread in cookie form
with the added bonus of brown sugar frosting.
Delicious!

Cookies:
3/4 cup butter
3/4 cup white sugar
1 egg
1/2 tsp. vanilla
2 bananas (mashed)
1/4 tsp. salt
1 tsp. baking soda
2 cups flour

Frosting:
6 tablespoons brown sugar
4 tablespoons butter
4 tablespoons milk
1/2 tsp. vanilla
powdered sugar (until the right consistency is achieved)

Cookies: Cream butter and sugar. Add in egg and beat until fluffy. Mix in vanilla, banana, salt, soda and flour and beat until combined. Bake for 8 minutes at 350 degrees. Let cool.

Frosting: Combine brown sugar, butter, milk and vanilla in a sauce pan and bring the mixture to a boil. Add in the powdered sugar until a frosting like consistency is achieved. Frost cooled cookies immediately.

Makes 2 dozen cookies.

Pecan Shortbread Cookies

When I made these cookies they made me think of my mom.

She's not really a big sweets fan-that's one way we are

different. To her, having a graham cracker was a dessert!

But, when she did have a treat, it was something just like this -

simple, rich and delicious.

Ingredients:

3/4 pound unsalted butter, room temperature

1 cup sugar

1 teaspoon pure vanilla extract

1 teaspoon pure almond extract

3-1/2 cups all-purpose flour

1/4 teaspoon salt

1-1/2 cups small diced pecans

Preheat the oven to 350 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla and almond extracts. In a medium bowl, sift together the flour and salt, then add them to the butter/sugar mixture. Add the pecans and mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes. Roll the dough 1/2-inch thick and cut into 2 1/2-inch squares with a plain or fluted cutter (or cut into any shape you like). Place the cookies on an ungreased baking sheet. Bake for 20 to 25 minutes, until the edges begin to brown and allow to cool to room temperature.

Fruit and Nut Bars

I made these this afternoon and they are delicious, nutritious and easy to make. I wrapped them individually and put them in the freezer. I'm thinking they will be perfect to bring to school or eat on the go.

2 cups old fashioned oats
1/4 cup wheat germ
1/4 cup ground flax seed
1/2 cup sliced raw almonds
1/2 cup shredded coconut

Spread on a cookie sheet and toast in the oven- 350 degrees for 15 minutes. (Add coconut the last 5 minutes because it browns quickly)

Add 1 c. chopped dried apricots
1/2 cup chopped dried cranberries

While that is toasting,
Stir together:

1/2 cup honey
1/4 cup brown sugar-packed
4 T. melted butter
2 tsp vanilla
1/2 tsp almond extract
1/2 tsp salt

Stir the dried ingredients together with the wet ingredients until well blended. Line a 9 x 13 pan with foil. Spray with non-stick spray. Press mixture into the prepared pan. Bake at 300 degrees for 25 minutes. Cool completely. Lift foil out of pan. Cut with a sharp knife into bars. Wrap each one individually in foil and keep in a ziploc bag in the freezer until ready to eat.

Chocolate Chocolate Chip Cookies

I made these for our "after-tennis-match-snack" and promised I would post them on the blog. Have to say, they are my #1 favorite cookie of all time!!

1 cup butter

1 cup white sugar

1 cup brown sugar

2 lg. eggs

1 T. vanilla

Cream the butter and sugar together until very light and smooth. Add the eggs and vanilla and incorporate well.

2 1/2 cups flour

1 tsp. baking soda

1/2 tsp salt

1/3 cup unsweetened dark chocolate powder.

Add the dry ingredients and mix until just combined. Stir in 2 cups chocolate chips and 1 cup toasted chopped walnuts. Bake at 350 degrees for 10-12 minutes.

Browned Butter Cookies

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These cookies were my first experience with the incredible flavor of browned butter - it's amazing that just one simple extra step of browning the butter can give even the easiest sugar cookie recipe a whole new twist. These are absolutely delicious - you won't be able to stop after just one... I promise!

1 C butter, softened

1 C sugar

3 egg yolks

pinch of salt

1 1/2 tsp baking soda

1 1/2 tsp vanilla

2 1/3 C flour

Browned Butter Frosting (see below)

Mix butter and sugar together in a bowl. Add in egg yolks, salt, soda and vanilla. Stir in flour and mix until combined. Form dough into one inch balls. Chill dough on a cookie sheet for about 1 hour in the refrigerator. Dip the bottom of a drinking glass into sugar and then press the ball of dough flat (about 1/4 inch) Bake cookies on an ungreased cookie at 350 degrees for 8-10 minutes or until lightly golden.

Allow to cool on cookie sheet for a minute and then remove to a cooling rack.

Browned Butter Frosting

1/4 C butter

2 C powdered sugar

1 tsp vanilla

1/4 C heavy cream or 1/2 and 1/2 (I just used milk and it worked great!)

In a small pan brown butter over medium heat. Watch closely. Allow it to just turn golden brown, flecks will appear. Butter will get foamy. Stir often to make sure it browns evenly. Remove from heat and cool slightly. Add in powdered sugar, vanilla and cream. Beat in mixer on medium high until it has a creamy texture. Frost cooled cookies

Snickerdoodle Blondies

Ingredients


2 2/3 cups all-purpose flour


2 tsp baking powder


1 tsp cinnamon


1/4 tsp nutmeg


1 tsp salt


2 cups packed brown sugar


1 cup butter, room temperature


2 eggs, at room temperature


1 tablespoon vanilla extract


2 tablespoons granulated sugar


2 teaspoons cinnamon


a pinch nutmeg



Directions


1. Preheat oven to 350 degrees F. Lightly grease and/or line a 9×13 inch pan. Combine the flour, baking powder, cinnamon, nutmeg and salt and set aside.


2. In large bowl, beat together butter and brown sugar for 3-5 minutes. Add in the eggs one at a time, then the vanilla, and beat until smooth.


3. Stir in the flour mixture until well blended. Spread evenly in prepared pan using buttered spatula or your hands.

Combine the granulated sugar, cinnamon, and nutmeg in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.


4. Bake 25-30 minutes or until surface springs back when gently pressed. Cool before cutting. Makes 20-24 bars.

Peppermint Oreos

You can't beat this variation of the homemade oreo for Christmas!

1 package devil's food cake mix
2 beaten eggs
1/2 cup veg. oil
1/4 cup flour

Mix all ingredients until well blended. Dough will be stiff. Roll into 1/2 in. balls and place on greased cookie sheet. Bake 350 for 8-10 min...do not overbake!

Filling:
4 oz. cream cheese softened
2 Tbsp. butter softened
1 tsp. vanilla
2 cups powdered sugar
5 drops red food coloring
1/2 cup crushed candycane for rolling

Mix all ingredients in bowl. Fill cookies with a spoonful of frosting roll in crushed candycane and ENJOY!