With one bite of these rich and gooey cookies, friends and family will be surprised to learn that they started from a boxed cookie mix. Patricia Van Wyk of Newton, Iowa created these crisp and crunchy cookies with a chewy interior. TIP: Dip them into hot coffee or tea for an after-lunch pick-me-up.
- 1 package (17-1/2 ounces) chocolate chip cookie mix
- 1/4 cup canola oil
- 1 egg
- 2 tablespoons water
- 1/2 cup English toffee bits or almond brickle chips
- In a large bowl, combine the cookie mix, oil, egg and water. Stir in toffee bits.
- Drop by tablespoonfuls 2 in. apart onto parchment paper-lined baking sheets. Bake at 350° for 10-12 minutes or until set. Cool for 2 minutes before removing to wire racks. Yield: 2 dozen.
Originally published as Chocolate Toffee Cookies in Quick Cooking September/October 2005, p11
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Reviewed Nov. 25, 2009
"A quick cookie recipe that doesn't have nuts (my brothers don't like them in cookies!). My favorite when I'm in a hurry"