Have you ever bitten into a delicious sugar cookie and thought to yourself, “I could make this better?”
I know that I have!
I was busy making sugar cookies this weekend and got to thinking…how would chocolate chips taste in a sugar cookie? And how much better would that taste if I added heath bar crunch pieces?
As it turns out….
And thus, my toffee chocolate chip sugar cookie recipe was born!
We’re talking soft sugar cookie with a layer of mini chocolate chips and toffee bits baked right into the top…they were so good!
Who needs sugar sprinkles when you have mini chocolate chips?
Toffee Chocolate Chip Sugar Cookie Recipes
- 1 3/4 cup granulated sugar
- 1 cup Crisco shortening
- 2 eggs
- 1/4 cup corn syrup
- 1 tablespoon vanilla
- 3 cups all purpose flour
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/3 cup mini chocolate chips
- 1/3 cup Heath toffee bits
Beat sugar and shortening in large bowl on medium speed until well blended.
Add eggs, corn syrup and vanilla and beat until light and fluffy.
Gradually add baking powder, baking soda, salt and flour, beating at low speed until blended well.
Divide dough into halves and wrap in plastic wrap and refrigerate for 1 hour.
Preheat oven to 375 and lightly flour your rolling surface. Slightly flatten one of the halves of dough with the palm of your hands until it’s about an inch thick. Flip the dough over and lightly flour the other side, topping with a piece of wax paper.
With a rolling pin, roll dough to 1/4 inch thickness.
Using 1/2 of the Heath toffee bits and mini chocolate chips, sprinkle all over the top of the dough and lightly roll over them to push them down into the dough.
Cut into shapes using a cookie cutter.
Place two inches apart on ungreased baking sheet and bake for 5 minutes for soft cookies, 7 minutes for crisp cookies. Repeat until both batches of dough are complete.
And then you eat them!
I hope that you enjoy this Toffee Chocolate Chip Sugar Cookie Recipe – I know that we did!