Award Winning Soft Chocolate Chip Toffee Cookies |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This is a recipe I originally got from and modified slightly it to suit our tastes. I was intrigued by the idea of using pudding mix in cookies and the texture is really good. I have substituted butterscotch or coconut cream pudding mix for the vanilla- just about any flavor would work. Ingredients:
4 1/2 cups flour |
2 teaspoons baking soda |
1/2 teaspoon salt (omit if using salted butter) |
1 cup unsalted butter |
1 cup butter flavor shortening |
1 1/2 cups packed brown sugar |
1/2 cup sugar |
2 (3 1/2 ounce) packages instant vanilla pudding |
4 eggs |
2 teaspoons vanilla extract |
4 cups semi-sweet chocolate chips (or half milk chocolate chips) |
1 (10 ounce) package toffee pieces or 2 cups chopped nuts |
Directions:
1. preheat oven to 350 degrees.
2. Sift together flour, baking soda and salt; set aside.
3. Cream together butter, shortening and sugars.
4. Beat in the pudding mix until well blended.
5. Add the eggs and vanilla.
6. Blend in the flour mixture and stir in the chocolate chips and toffee bits, or nuts.
7. Drop by rounded spoonfuls (I use a cookie scoop) onto ungreased or parchment lined cookie sheets.
8. Bake 10-12 minutes until golden brown around the edges and soft in the center.
9. Allow to cool on sheets for a few minutes before removing to racks to cool completely.
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