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Fudge-Filled Toffee Cookies

 Fudge-Filled Toffee Cookies
I combined three recipes to come up with these crisp cookies topped with a sweet chocolate center. They're a nice addition to a holiday cookie tray.
33 ServingsPrep: 25 min. + chilling Bake: 15 min./batch

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup confectioners' sugar
  • 1/2 cup canola oil
  • 1 egg
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon coconut extract
  • 1-3/4 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 3/4 cup milk chocolate English toffee bits
  • 2/3 cup chopped pecans
  • 2/3 cup flaked coconut
  • Additional sugar
  • FILLING:
  • 1-1/2 cups semisweet chocolate chips, melted
  • 3/4 cup sweetened condensed milk
  • 1-1/2 teaspoons vanilla extract
  • 1-1/4 cups pecan halves

Directions

  • In a large bowl, cream butter and sugars until light and fluffy. Beat
  • in the oil, egg and extracts. Combine the flours, salt, baking soda

2 of 2

Fudge-Filled Toffee Cookies (continued)

Directions (continued)

  • and cream of tartar; gradually add to the creamed mixture and mix
  • well. Stir in the toffee bits, pecans and coconut. Cover and
  • refrigerate for 1 hour or until easy to handle.
  • Shape dough into 1-in. balls; roll in sugar. Place 2 in. apart on
  • ungreased baking sheets. Using the end of a wooden spoon handle,
  • make an indentation in the center of each.
  • In a large bowl, combine the melted chocolate, milk and vanilla until
  • smooth. Spoon 1 teaspoon into the center of each cookie. Top with a
  • pecan half.
  • Bake at 350° for 12-14 minutes or until lightly browned. Remove
  • to wire racks to cool. Yield: 5-1/2 dozen.
Nutritional Facts: 2 cookies equals 248 calories, 16 g fat (6 g saturated fat), 18 mg cholesterol, 131 mg sodium, 25 g carbohydrate, 2 g fiber, 3 g protein.