These delightful cookies are, depending on where you bite them, chewy, crunchy, and soft. I think I ate five the day I made them.
They have a simple, salted caramel dough studded with cashews and toffee bits with a few chocolate chips for extra decadence. I had to make a second batch because Ben wanted me to leave most of the dough for raw eating. This is also an excellent method of consumption, though you lose the crunchy/chewy factors. This recipe is an adaptation of the Toll-House Cookie recipe.
Toffee Nut Crunch Cookies
- 1.5 sticks (3/4 Cup) room temperature butter
- 1/2 C. white sugar
- 1/2 C. packed brown sugar
- 1 egg
- 1 tsp vanilla
- 3 Tbsp liquid caramel coffee flavoring
- 1/2 tsp salt (3/4 tsp if you use unsalted nuts)
- 1/2 tsp baking soda
- 2 C. flour
- 1/2 C. chopped salted cashews
- 1/2 C. toffee bits
- 1/2 C. dark chocolate chips
Preheat oven to 375. In a large bowl(or stand mixer) mix together butter, sugars, egg, vanilla and caramel until well combined. Stir together baking soda, salt and flour and combine with previous mixture. Add cashews, toffee and chocolate chips and mix well. Bake for 9 minutes for a chewy soft center and slightly crunchy edges or adjust bake time as desired. Cool slightly before removing from pan. Milk is an excellent companion.