Fudge Filled Toffee Cookies - 12 Days Of Cookies D... |
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Prep Time: 0 Minutes Cook Time: 14 Minutes |
Ready In: 14 Minutes Servings: 512 |
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Chocolate filled, nut topped toffee cookie. Great for the holidays and year round. Ingredients:
cookies |
1/2 cup butter, softened |
1/2 cup granulated sugar |
1/2 cup powdered sugar |
1/2 cup vegetable or canola oil |
1 3/4 cups all-purpose flour |
1/2 cup whole-wheat flour |
1/2 tsp. salt |
1/2 tsp. baking soda |
1/2 tsp. cream of tartar |
3/4 cup english toffee bits or almond brickle chips |
2/3 cup chopped pecans |
2/3 cup flaked coconut (optional) |
1 egg |
1/2 tsp. almond extract |
1/4 tsp. coconut extract (optional) |
additional sugar |
1 1/4 cups pecan halves |
filling |
1 1/2 cups semi sweet chocolate chips, melted |
3/4 cup sweetened condensed milk |
1 1/2 tsp. vanilla extract |
Directions:
1. COOKIES:
2. In a large mixing bowl, cream butter and sugars. Beat in the oil, egg and extracts.
3. Combine the flours, salt, baking soda and cream of tartar; gradually add to the creamed mixture. Stir in the toffee bits, pecans and coconut. Cover and refrigerate for 1 hour or until easy to handle.
4. Preheat oven to 350 degrees. Shape into 1-inch balls; roll in sugar. Place 2 inches apart on ungreased baking sheets. Using the end of a wooden spoon handle, or your thumb, make an indentation in the center of each. Spoon 1 teaspoon of filling into the center of each cookie. Top with a pecan half. Bake at 350 degrees for 12-14 minutes or until lightly browned. Remove to wire racks to cool.
5. FILLING:
6. In a bowl, combine all ingredients and mix until smooth.
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