Indulge your sweet tooth with a treat that combines the irresistible crunch of graham crackers with the rich, buttery goodness of toffee and chocolate! These Toffee Graham Cracker Cookies are not just any ordinary cookie; they are a delightful explosion of flavor and texture that will have everyone asking for seconds. Perfect for any occasion, whether it's a cozy family gathering or a festive party, this recipe is sure to impress. In just 25 minutes, you can whip up a batch of 24 cookies that will have your friends and family raving about your baking skills. Ready to dive into this delicious adventure? Let’s get started!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter
- 1 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 cup toffee bits
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the unsalted butter and packed brown sugar until light and fluffy, using an electric mixer on medium speed. This should take approximately 3-4 minutes.
- Add vanilla extract to the butter-sugar mixture and mix until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour and salt to ensure even distribution.
- Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Be careful not to overmix.
- Fold in the toffee bits and chocolate chips using a spatula, distributing them evenly throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown and the centers appear set.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Once cooled, store the cookies in an airtight container at room temperature for up to 5 days.
Tips
- Room Temperature Ingredients: Make sure your butter is at room temperature for easier creaming with the brown sugar, resulting in a lighter cookie texture.
- Don’t Overmix: When combining the dry ingredients with the wet mixture, mix just until combined to keep your cookies tender.
- Spacing is Key: Leave enough space between the dough balls on the baking sheet, as the cookies will spread while baking.
- Check for Doneness: Keep an eye on the cookies as they bake; they should be lightly golden around the edges but still soft in the center. They will continue to firm up as they cool.
- Storage: For the best freshness, store your cookies in an airtight container. You can also freeze the dough for up to 3 months—just scoop and freeze the dough balls, then bake straight from the freezer, adding an extra minute or two to the baking time.
Nutrition Facts
Calories: 152kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
