Toffee Cookies~

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 tsp Baking soda
  • 1/2 cup Brown sugar
  • 16 Caramels
  • 2 1/2 cups Flour
  • 1/2 tsp Salt
  • 4 oz Semi-sweet chocolate
  • 1 cup Sugar
  • 1 tsp Vanilla

• Oils & Vinegars

  • 1 tsp Vegetable oil

• Nuts & Seeds

  • 1/2 cup Walnuts

• Dairy

  • 1 cup Butter
  • 1 tbsp Cream

• Other

  • 1½ cups chopped Heath bars (Eight 1.4 ounce bars

Found on thatskinnychickcanbake.com

Description

Ingredients

• 1 cup sugar
• ½ cup brown sugar
• 1 cup (2 sticks) butter, at room temperature
• 2 eggs
• 1 teaspoon vanilla
• 2½ cups flour
• ½ teaspoon salt
• 1 teaspoon baking soda
• 1½ cups chopped Heath bars (Eight 1.4 ounce bars)
• ½ cup chopped walnuts
• 16 caramels, unwrapped
• 1 tablespoon cream
• 4 ounces semi-sweet chocolate, chopped
• 1 teaspoon vegetable oil

Directions

• Cream butter with electric mixer till light and fluffy. Add sugars and beat till well combined. Beat in eggs one at a time followed by vanilla.
• Mix in salt and baking soda, then flour. Combine Heath bar pieces and walnuts and mix in by hand till well dispersed. Chill covered dough at least one hour.
• When ready to bake, preheat oven to 350º. Line baking sheet with parchment paper.
• Scoop tablespoons of dough and roll into balls. Place on baking sheets and bake 10-12 minutes, till edges start to brown. Cookies spread so leave 2-3 inches between dough balls. Allow to cool on baking sheet, then remove to rack.
• To make caramel drizzle, place caramels and cream in microwave safe bowl. Microwave for 30 second increments, stopping and stirring, till smooth and melted. Allow to cool slightly and drizzle over cookies.
• To make chocolate drizzle, follow the same instructions as in the caramel drizzle.