Let’s get right to it. I really liked this cookie. It’s kind of crumbly, almost with a cakey quality to it, but not dry because of the toppings and all the icing and such. The toffee on the top and in the cookie is ridiculously delicious and if you don’t give these cookies away immediately before you know it you will probably eat a dozen or two without even realizing it.
If you want to bake with a friend, this is definitely the recipe to do it. The assembly with the icings and layers would definitely be easier done with different people watching the different pots and pans with the chocolates and sauce. It’s definitely doable; you just need to move fast. Fast like you’re making these cookies for Miranda Priestly and they MUST be done immediately.
A couple of notes;
If you get to this point (step 4) and think “OH MY GOD I made some sort of avant-guard deconstructed cookie dust and I have to start again!!!!” No you don’t, you can still roll the dough into cookie form. Don’t panic.
See it worked!
Make sure you spoon all the caramel you want on each cookie in one spoonful; otherwise they will be uneven and not so pretty.
As you can see this was a messy process. Unless you enjoy cleaning make sure you have parchment paper under the cooling racks before you do this. Do not skip this step!
It’s like endless rolling toffee-peaked mountains.
You probably want the recipe already.
1/2 cup butter, softened
1/2 cup packed brown sugar
1/2 teaspoon vanilla
1 3/4 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
2 bars (1.4 oz. each) chocolate covered English toffee candy (like Skor or Heatth Bar), finely chopped
1/4 cup butter
1/2 cup packed brown sugar
2-3 tablespoons milk
1 1/3 cups powdered sugar
1/4 cup milk chocolate chips
1/4 cup white chocolate chips
1 bar (1.4 oz.) chocolate covered English toffee candy, (like Skor or Heath Bar), coarsely chopped
1. Heat the oven to 325F, and line 3 baking sheets with parchment paper.
2. Chop all the toffee bars in advance (this will make things easier later).
3. In a large bowl, beat 1/2 cup butter (cut up into chunks to make mixing easier), 1/2 cup brown sugar, the vanilla and the egg with an electric mixer on medium speed until light and fluffy. (I would have posted a picture of what “light and fluffy” looked like but it was fairly reminiscent of vomit so for esthetic appeal, I decided to not do that).
4. On low speed, beat in the flour, baking soda and salt until fully incorporated.
5. Stir finely chopped candy into the dough with a large spoon.
6. Shape dough into 1-inch balls. Place cookies 1 inch apart (see picture for approximate sizing/spacing). Slightly flatten the cookies with the palm of your hand.
7. Bake 11 to 14 minutes or until edges start to brown and tops of cookies feel set when tapped. While baking, place cooling racks on waxed paper, and measure out ingredients for topping.
8. Immediately remove cookies from cookie sheets to cooling racks.
9. Put on 2 small pots of salted water to boil for your double boilers to melt the chocolates.
10. While the cookies cool, in a 1-quart saucepan, heat 1/4 cup butter, 1/2 cup brown sugar and 2 tablespoons of the milk over medium-low heat , stirring frequently, until mixture just comes to a boil and sugar is dissolved.
11. Stir in powdered sugar gradually; beating with a wire whisk to remove lumps.
12. Immediately drop large spoonfuls of sauce onto cookies. (Cookies don’t need to be completely cooled, just firm and set.) Let stand about 10 minutes until glaze is set. If glaze starts to set in saucepan, reheat over medium-low heat and beat with a wire whisk.
13. Place milk and white chocolate chips (separately) in bowls of double boilers, stirring constantly until melted and smooth.
14. Using the tip of a spoon, drizzle each flavor generously over cookies. (This took some practice; take a spoonful of chocolate and let the large clumps drip back into the bowl. Now there should be a steady thin stream of chocolate falling off the spoon. Hold this spoon about a foot above your cookies and drizzle the melted chocolate back and forth to make a similar design to that pictured above).
15. Sprinkle with remaining toffee candy. (If you are worried the toffee is not going to stick, drizzle some extra chocolate on top of the toffee to hold it in place).
16. Refrigerate 20 minutes to set quickly.