I rarely bake cookies, and I’m not sure why. They’re fun to make and it’s an activity that my son and I could do together. After these easy toffee cookies, I think summer ’16 will be the season of cookies.
What I love about this recipe for toffee cookies is that it only calls for 5 ingredients, which means they’re super easy to make. Another bonus? It’s a quick and dirty recipe: 2 minutes mixing and about 10 minutes of baking time.
You know what that means right? More time for eating!
As I said before, I don’t bake cookies often. If you do a cookie search on The Bewitchin’ Kitchen you won’t find many (you will find this healthy cookie recipe though). You see friends, there is very little willpower over here. If I don’t eat half a batch, my husband will, and if we manage to save some overnight – my cat will sneak over and eat it. Yes, one time I woke up and saw that my cat ate 22 mini cookies (and not even homemade, he ate the Pillsbury Minion cookies that I bought for my son).
He’s such a tank.
Other toffee recipes you can find on The Bewitchin’ Kitchen:
Peanut Butter Fudge with Crunchy Toffee Topping (this is one of my all-time favorites).
Chocolate Toffee Cookies
This recipe for chocolate toffee cookies produces a delicious, soft chocolate cookie. Happy baking!
My favorite part of the recipe? The yummy Skor bits on top, I love the creamy toffee flavour!
Chocolate Toffee Cookies
Toffee Cookies – this easy cookie recipe uses chocolate cake mix and a total of 5 ingredients. A fast dessert that the will sell out bake sales in no time!
- 1 box chocolate cake mix
- 2 eggs
- 1/2 cup butter, softened
- ?1 tsp vanilla
- 1/2 cup toffee bits (Skor makes them, they’re beside the chocolate chips)
- Preheat oven to 375
- Empty cake mix into a medium sized bowl and add the butter and vanilla.
- In another bowl, combine the eggs and give them a quick whisk with a fork to break the yolks.
- Add the eggs to the cake mixture and combine well.
- Spoon out the cookies onto a parchment lined baking sheet.
- Using a fork, flatten the cookies slightly.
- Bake for approximately 10 – 12 minutes?.
- When cookies come out of the oven, quickly sprinkle the toffee bits on the top and push them slightly into the cookie while it’s still soft. ?Let cool in the pan for 5 minutes before transferring them onto a cooling rack.
I like to use a small melon scoop (approximately 2 tbsp) so that all the cookies are uniform in size.
What’s your favorite cookie recipe? Let me know in the comments!
Like this recipe? Please, share with your friends!
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