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Butter Toffee Chocolate Chip Crunch Cookies

butter-toffee-chocolate-chip-crunch-cookies

Cook Time: 12 Min

Yield: 4 Servings

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butter-toffee-chocolate-chip-crunch-cookies

Ingredients

 

  • 1 C. firmly packed light brown sugar
  • 3/4 C. Crisco® Butter Flavor All-Vegetable Shortening
  • 1 large egg
  • 2 Tbsp. milk
  • 1 tsp. salt
  • 3/4 tsp. Clabber Girl® Baking Soda
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 1 3/4 C. all-purpose flour
  • 3/4 C. coarsely chopped pecans
  • 1/2 C. semi-sweet chocolate chips
  • 1 (8 oz.) pkg. toffee baking bits

Directions

  1. HEAT oven to 350°F. Spray baking sheets with no-stick cooking spray like Baker’s Joy®.
  2. COMBINE brown sugar, shortening, egg, milk, salt, baking soda and vanilla; beat at medium speed until well blended.
  3. ADD flour gradually at low speed. Beat until well blended. Stir in nuts, chocolate chips and toffee baking bits.
  4. DROP by level measuring tablespoonfuls 2 inches apart onto prepared baking sheets.
  5. BAKE 10 to 12 minutes or until light golden brown. Cool 2 minutes on baking sheets; transfer to cooling rack to cool completely.

Butter Toffee Chocolate Chip Crunch Cookies

butter-toffee-chocolate-chip-crunch-cookies

Cook Time: 12 Min

Yield: 4 Servings

Ingredients

 

  • 1 C. firmly packed light brown sugar
  • 3/4 C. Crisco® Butter Flavor All-Vegetable Shortening
  • 1 large egg
  • 2 Tbsp. milk
  • 1 tsp. salt
  • 3/4 tsp. Clabber Girl® Baking Soda
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 1 3/4 C. all-purpose flour
  • 3/4 C. coarsely chopped pecans
  • 1/2 C. semi-sweet chocolate chips
  • 1 (8 oz.) pkg. toffee baking bits

Directions

  1. HEAT oven to 350°F. Spray baking sheets with no-stick cooking spray like Baker’s Joy®.
  2. COMBINE brown sugar, shortening, egg, milk, salt, baking soda and vanilla; beat at medium speed until well blended.
  3. ADD flour gradually at low speed. Beat until well blended. Stir in nuts, chocolate chips and toffee baking bits.
  4. DROP by level measuring tablespoonfuls 2 inches apart onto prepared baking sheets.
  5. BAKE 10 to 12 minutes or until light golden brown. Cool 2 minutes on baking sheets; transfer to cooling rack to cool completely.

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