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White Chocolate Toffee Crunch Cookies Recipe.
- Prep Time: 45-minutes
- Cooking Time: 1-hour
- Serves: 4 dozen cookies
White Chocolate Toffee Crunch Cookies Recipe.
- Recipe Submitted by Cornbread on 11/27/2014
Category: Holiday, Eggs, Cookies, Chocolate
Ingredients List
- 2 sticks unsalted butter (1 cup), room temperature
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups unbleached all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups white chocolate chips plus 2-3 Tablespoons (divided)
- 1 1/2 cups pretzels (measured first, place into a zippered plastic bag and crush with you hands or a spatula) plus 2-3 Tablespoons (divided)
- 1/4 cup toffee bits plus 2-3 Tablespoons (divided)
Directions
Preheat oven to 350 degrees F. Line two large cookie sheets with parchment paper.
Using a hand mixer and a large bowl or a stand mixer, add butter and sugar and cream together. Add eggs and vanilla extract and mix thoroughly. In a separate bowl, measure out flour, baking soda and salt. (Be sure to check out how to measure flour.)
Mix together and add to butter-sugar-egg mixture in batches. Mix a little to combine and then finish by combining using a spatula. Be careful not to over mix.
Fold in white 1 1/2 cups of white chocolate, 1 1/2 cups crushed pretzels, 1/4 cup toffee bits into the cookie dough.
Using a medium sized cookie scoop (about 1 1/2 Tablespoons), scoop out cookie dough (and rounding it out with your hands) and place onto lined cookie sheet. Be sure to leave about an inch and a half between each cookie. Top each cookie with a sprinkle of toffee, 1 or 2 white chocolate chips and 1 or 2 pieces of crushed pretzels.
Bake for 10 to 12 minutes. Allow cookies to rest for about 1-3 minutes on the cookie sheet before removing with a spatula and placing on a cooling rack. Store cookies in an airtight container with a small piece of bread to preserve softness and chewiness.
Using a hand mixer and a large bowl or a stand mixer, add butter and sugar and cream together. Add eggs and vanilla extract and mix thoroughly. In a separate bowl, measure out flour, baking soda and salt. (Be sure to check out how to measure flour.)
Mix together and add to butter-sugar-egg mixture in batches. Mix a little to combine and then finish by combining using a spatula. Be careful not to over mix.
Fold in white 1 1/2 cups of white chocolate, 1 1/2 cups crushed pretzels, 1/4 cup toffee bits into the cookie dough.
Using a medium sized cookie scoop (about 1 1/2 Tablespoons), scoop out cookie dough (and rounding it out with your hands) and place onto lined cookie sheet. Be sure to leave about an inch and a half between each cookie. Top each cookie with a sprinkle of toffee, 1 or 2 white chocolate chips and 1 or 2 pieces of crushed pretzels.
Bake for 10 to 12 minutes. Allow cookies to rest for about 1-3 minutes on the cookie sheet before removing with a spatula and placing on a cooling rack. Store cookies in an airtight container with a small piece of bread to preserve softness and chewiness.
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