There’s something so fun about eating seasonal things… you only get them once a year! That means you look forward to them with eager anticipation. One of my favorite Christmas treats is English toffee. I love the crunch and the chocolate. It’s so so good. Living in a tiny town has its perks. Kim, the woman who works at the post office, is a master candy maker. During the Christmas season, she makes huge plates of her famous candy and spiced nuts that you can nibble on while you are in the post office. I pretty much plan my day’s calories around my post office trips because you know I don’t just stop at one piece of English toffee. It’s just too good to say no to.
In honor of my toffee love, I thought that I would make a cookie that replicated the deliciousness of English Toffee because who doesn’t need English Toffee Cookies in their life?! These are buttery, rich, with a light layer of chocolate. Pretty much cookie perfection! Toffee Butter Cookies are a must make this week.
I’m not sure why a little drizzle of chocolate makes things feel so fancy, but these are sure to impress without much work. I’m on board with that.
Craving more? Subscribe to Bless this Mess to get new recipes, meal plans, and a newsletter delivered straight to your inbox! If you try this recipe, let me know what you think! Leave a comment, pin it, and don’t forget to tag a picture #blessthismesseat on Instagram. I love to see your kitchen skills in action!
Toffee Butter Cookies with Chololate
- Yield: Makes about 4 dozen cookies
- 1 cup butter, softened
- 1 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla
- 2 1/3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup Heath Toffee Bits
- 1 cup milk chocolate chips
- Preheat the oven to 350 degrees.
- In a large bowl, using an electric mixer or a stand mixer, beat the sugar and butter together until light and fluffy, about 3 minutes. Add the egg and vanilla and beat well to combine.
- Add the flour, baking powder, and salt and stir until incorporated. Add the Heath Bits.
- Scoop 1 tablespoon of dough onto a parchment or baking mat lined sheet and bake for 8-10 minutes.
- Once the cookie cool, melt the chocolate chips. Place the melted chocolate in a plastic freezer bag and then snip of a small corner of the bag. Drizzle the chocolate over the cookies. Allow the chocolate to set before handling. Keep extras in an air tight container.
These cookies were part of a really fun food blogger cookie swap! A REAL one, not just an online thing!
I signed up and sent a dozen cookies to 3 other food bloggers and, in return, had 3 packages of cookies show up in my mailbox. It was a really fun way to get to know more faces in the food blogging community as well as support the Cookies for Kid’s Cancer fund. Each of us donated to the cancer research fund in order to participate, which I thought was an awesome idea (You can use the link above to donate too! The more the merrier.). Last year they made over $3,000 and I’m sure this year was even better.
Getting boxes in return was SO much fun.
I got a box of Salted Chocolate Pistachio Cookies from Annalise at Completely Delicious. I love Annalise and was totally star-struck to get a box from her! The cookies were fabulous!
I also got a box of Cranberry Shortbread Cookies from Julie at Julie Bakes. They were shortbread perfection! I’m so happy to have the recipes.
I’m thinking about hosting something like this next year (and not limiting it to food bloggers), because it was just so fun. Mail is the best. Mail with cookies inside is pretty much amazing!
Have a great week friends! What things do you still have on your Christmas list to get done? I need to wrap gifts, but I don’t think I’ll be able to stick them under the tree this year because destructo-baby would have them unwrapped in no time. Though he has been great at not taking ornaments off the tree.
Thanks for being here. You are the best!