Oh it was so good to be able to get into the kitchen and do a little baking this week. I find baking so relaxing … do you? This week, my son’s school is having a back to school staff appreciation luncheon and were asking for dessert donations. I’m always up for baking a sweet to treat to share with others. I quickly looked in my pantry to see what I had on hand and there was a lone bag of toffee chips. I browsed through my cookie board on Pinterest and saw a pin for brown sugar almond toffee cookies and decided to tweak it slightly.
These cookies are chewy and delicious. They’re packed full of toffee chips and the sea salt on top is just perfect. My husband stole one and said he is so glad salted desserts are here. Me too. Me too.
3/4 cup unsalted butter, softened
1 3/4 cup light brown sugar
1/2 tsp kosher salt
1 tsp vanilla extract
2 1/2 cups flour
1/2 tsp baking soda
1/2 tsp baking powder
8 oz bag toffee chips
sea salt flakes
Preheat oven to 375 degrees. Line two baking sheets with parchment paper and set aside.
In a large bowl, cream the butter, sugar and salt together until light and fluffy. Add the eggs in one at a time. Add in the vanilla and mix. Add in the dry ingredients and mix until just combined. Fold in the toffee chips.
Using a large cookie scoop (3 tablespoon sized), drop the cookie dough on the prepared baking sheets with enough space around because they will spread slightly. Sprinkle the desired amount of sea salt flakes on top of the dough. Bake for 12 to 15 minutes or until they start to turn golden brown on the edges. Allow to cool for 5 minutes on the baking sheets and then transfer to a wire rack to completely cool.
Source: Shugary Sweets