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Caramel and Toffee Sugar Cookies

 

Today is one of those rare days where I don’t have a lot to say.  I know, it doesn’t happen very often and sometimes in our house, I’m sure my hubby would say it doesn’t happen often enough.  I normally have lots to say.  Whether it makes sense or not, that is beside the point.  But today, I’ve got nothing.

 

  

So you are in luck.  Because on a quiet day like this, even though I don’t have anything to say, these cookies will talk to you.   

Not verbally silly.  Food can’t talk. 

At least that’s what I’ve been told by a few therapists. 

But just by looking at them and then when you taste them, they will somehow subliminally be saying, “Aren’t these the best darn cookies you’ve tasted in a long time?”

 

Start with your favorite sugar cookie recipe or my new favorite easy way out – the bag cookie mixes by Betty Crocker.  So easy!  Bake them according to the package directions.  Add a little bit of melted caramel on top of the cookie, then some toffee bits and then drizzle some chocolate and you have one of the best darn cookies you’ve tasted in a long time.

Don’t worry; this “don’t have a lot to say” phase won’t last long.  It never does.

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Caramel and Toffee Sugar Cookies

I love the taste of a good sugar cookie so I thought, how can I make this better. Caramel, toffee and chocolate all came to mind. Put the 4 together and you have a good tasting cookie.

Yield: 2 - 3 dozen

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 45 – 50 minutes

Ingredients:

• Favorite Sugar Cookie Recipe or 1 bag of Betty Crocker Sugar Cookie made according to package directions.
• 6 ounces Kraft caramel bits
• 2 tsp heavy whipping cream
• 1/4 cup toffee bits
• 1/3 cup chocolate chips
• 1 tsp shortening

Directions:

1. Place a nonstick mat or wax paper under a cooling grid to catch the extra caramel and chocolate.
2. Bake sugar cookies according to your recipe directions for a 2” diameter cookie.
3. Let cookies cool for 3 – 5 minutes on pan then transfer to the cooling grid.
4. Place 6 ounces of caramel bits and 2 tsp heavy whipping cream in a microwave safe bowl. Melt on HIGH for 1 minute. Stir to make sure the caramel is all melted. If not, return to microwave for another 15 seconds.
5. Top each cookie with a teaspoon of caramel. More or less depending on your tastes.
6. Immediately sprinkle the caramel with some toffee bits.
7. Place chocolate chips and shortening in a microwave safe bowl. Melt on 50% power for 1 minute. Stir. If the chocolate chips are not melted smooth, add 30 seconds more time still at 50% power. Do this until the chips are smooth.
8. Take a fork and drizzle the melted chocolate over the top of the cookies.
9. Let set for 15 minutes.

Store in an air tight container.

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One Response to “Caramel and Toffee Sugar Cookies”

  1. #
    Lisa — January 17, 2012 at 7:53 pm

    OMG, I made these over the holidays but sprinkled them with sea salt and also drizzled white chocolate on top, they were such a hit!