I hope you all had a festive and fun-filled July 4th weekend!  I had a great time with family and friends at our lake cabin and I am back to help you get through the post-holiday work week with Toffee Chocolate Chip Cookies.

Toffee Chocolate Chip Cookies {satisfymysweettooth.com}

Is there anything more perfect than the sweet and salty combination of a chocolate-covered toffee bar?  Heath bars have always been a favorite of mine because I am such a texture person and I love their crunch.  When I saw a recipe that reminded me of this famed candy bar, I couldn’t wait to put my own twist on it!  Toffee Chocolate Chip Cookies have the texture of a perfect sugar cookie:  slightly crispy on the outside edges while thick and soft in the middle.  I couldn’t resist tossing in some miniature chocolate chips in addition to Heath bits because there has never been a case of too much chocolate.

Toffee Chocolate Chip Cookies {satisfymysweettooth.com}

The fact that these Toffee Chocolate Chip Cookies only have brown sugar in them coupled with the mixed in toffee bits give these cookies such a rich buttery flavor that dunking them in a cold glass of milk just may be the ideal way to eat them.  Or I mean it is summer after all, why not sandwich some vanilla ice cream in between two Toffee Chocolate Chip Cookies for a hot summer afternoon treat?

Toffee Chocolate Chip Cookies {satisfymysweettooth.com}

Toffee Chocolate Chip Cookies

Prep Time: 10 minutes

Cook Time: 16 minutes

Total Time: 26 minutes

Yield: 3 dozen cookies

Buttery sweet and slightly salty toffee flavors shine through these crackled cookies that are slightly crisp on the edges but soft in the middle

Ingredients

  • 1 cup (16 Tbsp) unsalted butter, room temperature
  • 1 cup brown sugar, packed
  • 1 egg
  • 1 tsp vanilla
  • 2 1/4 cups flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup Heath Bits
  • 1/2 cup miniature chocolate chips
  • 1/4 cup granulated sugar

Instructions

  1. Preheat oven to 300 degrees.
  2. In a large bowl, using an electric mixer, cream together the butter and brown sugar until light and fluffy, about 1 minute.
  3. Add the egg and vanilla and mix until well blended.
  4. Mix in flour, baking powder and salt until combined.
  5. Finally, mix in Heath Bits and mini chocolate chips.
  6. Roll dough into 1 1/2-inch balls and place 2 inches apart on cookie sheets.
  7. Place the granulated sugar into a small, shallow bowl. Press the bottom of a small juice glass into the bowl of cookie dough (to grease the glass so that the sugar sticks to it) and then into the sugar.
  8. Gently press the sugared glass onto a ball of cookie dough to flatten lightly. Repeat with remaining balls of dough.
  9. Bake 14-18 minutes or until edges are firm.
  10. Recipe adapted from Better Homes and Gardens Baking

Toffee Chocolate Chip Cookies {satisfymysweettooth.com}

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A funny thing happened to me in my kitchen that resulted in these delicious bites of randomness.  I was in the process of making S’mores Brownie Bites because I am on a s’mores kick lately, and I had my brownie batter all mixed up, my marshmallows ready to go and then I realized that the few graham crackers that I thought that I had left over from S’mores Ice Cream Cake had become dessert in an act of desperation the night before!  I was so bummed, but did not want to run to the grocery store and had to use the brownie batter that I had already prepared so I looked through my pantry for brownie batter mix-in inspiration.

Peanut Mallow Brownie Cups {satisfymysweettooth.com}

My eye immediately caught the huge container of honey roasted peanuts that we always have on hand for snacking and I thought, people love the fluffernutter flavor combination (peanut butter and marshmallow cream), so why not still use the mini marshmallows that I had planned on and then throw in some of the peanuts?!  I wasn’t sure if my idea was going to be genius or a total flop and waste of ingredients, but I am happy to report that a slight panic over one missing ingredient resulted in the fantastically sweet & salty combination that is Peanut Mallow Brownie Cups!

Peanut Mallow Brownie Cups {satisfymysweettooth.com}

You already know how much I love anything individually-sized and that I have an obsession with cookie cups, so despite the unexpected manner in which these Peanut Mallow Brownie Cups came to be, they really don’t seem like that much of a stretch for me, do they?  The brownie batter is perfectly fudgey and not too sweet which makes the sweet, gooey marshmallows the perfect addition.  I always love a little crunch in my desserts and so the honey roasted peanuts are just the perfect little addition.

Peanut Mallow Brownie Cups {satisfymysweettooth.com}

I decided to top the Peanut Mallow Brownie Cups with a dab of quick peanut butter icing just so that I could decorate them with a few extra peanuts and marshmallows, but you could certainly skip that step.

Peanut Mallow Brownie Cups {satisfymysweettooth.com}

Peanut Mallow Brownie Cups

Prep Time: 10 minutes

Cook Time: 16 minutes

Total Time: 45 minutes

Yield: 12 brownie cups

Peanut Mallow Brownie Cups: Dense fudgey individually-sized brownies filled with honey roasted peanuts and mini marshmallows are the ultimate sweet and salty treat

Ingredients

  • 8 Tbsp (1/2 cup) unsalted butter
  • 3/4 cup semi-sweet chocolate chips
  • 1/2 cup sugar
  • 2 large eggs
  • 2 tsp vanilla
  • 1 cup flour
  • 3/4 cup miniature marshmallows, plus more for garnish, if desired
  • 1/2 cup honey roasted peanuts, plus more for garnish, if desired
  • For the optional peanut butter icing
  • 1/4 cup powdered sugar
  • 1 Tbsp peanut butter
  • 1-3 tsp milk

Instructions

  1. Preheat oven to 350 degrees and line a muffin pan with paper liners.
  2. In a large, microwave-safe bowl, melt butter and chocolate chips together in 30-second increments, stirring in between, until chocolate is fully melted and mixture is smooth.
  3. Mix in eggs and vanilla until well combined. (Make sure to mix immediately after adding eggs so that the hot chocolate mixture does not cook the eggs).
  4. Mix in flour just until you no longer see any streaks of flour remaining.
  5. Gently fold in the marshmallows and peanuts using a spatula or wooden spoon.
  6. Use an ice cream scoop or large spoon to fill paper liners in prepared pan 3/4 full of batter.
  7. Bake 16 minutes or until a toothpick inserted into the brownies comes out with only a few moist crumbs.
  8. Cool completely.
  9. For the optional peanut butter icing
  10. Put peanut butter in a small, microwave-safe bowl and microwave for 30 seconds, until it gets a bit runny.
  11. Mix in powdered sugar and stir until smooth.
  12. Add milk 1 tsp at a time to reach desired consistency.
  13. Spread a small amount of icing onto each cooled cupcake and top with extra marshmallows and peanuts if desired.

Peanut Mallow Brownie Cups {satisfymysweettooth.com}

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