Gotta say, ten times better than the store bought we all grew up with, that’s for sure!! Brownie type with toffee pieces in the cookie dough, filled with a delicious cream filling.. Yummy!!! The fillings, you can make them the traditional way or go wild and use your imagination. Go Hog Wild Baby!! 🙂 They didn’t last very long in my house, not with two boys in the house, that’s for sure! And they freeze very nicely. A little work putting them together but soooo worth it. You will never want to go back to buying and or eating the store brands again!!! Hope you enjoy…I would love to know what you think!! I hope you enjoy this recipe as much as me and my boys did and still do. Seriously, I would love for you to make them and let me know how you like them!! ENJOY!!!
Here’s what you’ll need…
1 Cup (2 sticks) Unsalted Butter, room temperature
1 1/2 Cup Light Brown Sugar
1/3 Cup Sugar
2 Eggs, room temperature
1 Tbsp. Beanilla vanilla extract
1/4 tsp. Salt
2 1/2 Cup A/P Flour
3 /4 tsp. Baking Soda
1 /2 Cup + 1 Tbsp. Dutch Cocoa Powder
1 1/2 Cup Toffee Pieces
(oops, I forgot to put the butter in my photo,,, DUH!!! LOL)
Preheat oven to 350 Degrees. Line a baking sheet with parchment paper, set aside.
In the bowl of your stand mixer cream together the butter, sugar and brown sugar until light and fluffy, about 3 to 4 minutes. Scrape down sides of bowl. Add the eggs, one at a time then the vanilla. Mix until well incorporated.
Sift together the flour, cocoa powder salt and baking soda. Add to butter mixture. Beat on slow to start or you will have flour everywhere!! LOL (Add in 2 portions0, when totally combined, add the toffee pieces using a small cookie scoop. place balls of dough 2: apart so they have room to spread out.
Bake 10 – 12 minutes. Let cool 2 minutes on pan then transfer cookies onto paper towels to absorb some of the butter n the bottom of the cookies. No one wants a grease soaked cookie, do they???? Well, I don’t for sure!! To each his own, right!!
Your cookies should come out all the same size, perfectly round and flat. Great for filling with your best cream cheese frosting or butter cream frosting, (recipe as follows). Don’t forget to let them cool completely before assembling them, okay..
Yummy, soft, cream filled chocolate, toffee cookies…
Wish I had some right now!!!!
Ready for some of the yummiest Butter Cream Frosting you just may ever taste???? You be the Judge and tell me,,,, if you dare…. 🙂
Best Butter Cream For Piping and Filling Cookie Sandwiches…
2 Cups Powdered Sugar, sifted
5 Tbsp. Unsalted Butter, room temperature
2 Tbsp. Whole Milk
1 tsp. Clear Vanilla Extract (or you can use Almond Extract. Any flavor you like I guess but just cut it down to 1/4 of a tsp. cause that stuff is pretty strong.
In the stand of your mixer, using the paddle attachment, cream the butter until light and fluffy, about 3 minutes. Add your powdered sugar, just about 1/2 cup at a time and keep your mixer on low so you won’t be wearing sugar all over yourself. LOL Add your Vanilla Extract or whatever other flavoring you are going to be using and the milk,,, if needed, to thin the frosting out. Make the consistency the way you want it! Just remember, you want to be able to spread it in your cookies. Top them and not have the filling oozing out, as in dripping out all over the place once the second cookie is placed on top is a good thing for sure, know what I mean. I have confidence in you. You can do it!!!
FANTASTIC IDEA!!! Why not make Ice Cream Sandwiches out of them!! Like I said, they freeze Beautifully!! I would love some feed back on this post, on these recipes. I would love for someone to try making this one particular recipe, see how ya like it. Give me some incentive to keep doing what I’m doing. Please, don’t be shy, I can take it!!
Thanx to all of my few readers and lookiloos who stop by and check out my block. Means the World to me!!
P.s. Reminder… This recipe has been modified for High Altitude Baking above 7,345 feet.