Toffee Chip Thins Recipe

4 3 3
Toffee Chip Thins Recipe
Toffee Chip Thins Recipe photo by Taste of Home
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Toffee Chip Thins Recipe

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4 3 3
Publisher Photo
In an attempt to create the "ultimate" cookie, I took the best features from my favorite recipes to create this sweet, crisp cookie. My family can't get enough of them.
MAKES:
27 servings
TOTAL TIME:
Prep: 10 min. Bake: 10 min./batch + cooling
MAKES:
27 servings
TOTAL TIME:
Prep: 10 min. Bake: 10 min./batch + cooling

Ingredients

  • 1/2 cup butter, softened
  • 1 can (14 ounces) sweetened condensed milk
  • 2 cups graham cracker crumbs (about 32 squares)
  • 3/4 cup all-purpose flour
  • 2 teaspoons baking powder
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1 cup English toffee bits or almond brickle chips
  • 1-1/2 cups sweetened shredded coconut, optional

Directions

In a large bowl, combine butter and condensed milk. Combine the cracker crumbs, flour and baking powder; gradually add to the butter mixture. Stir in the chocolate chips, toffee bits and coconut if desired.
Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 10-12 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks to cool completely. Yield: about 4-1/2 dozen.
Originally published as Toffee Chip Thins in Best of Country Cookies 1999, p22

Nutritional Facts

2 each: 223 calories, 12g fat (6g saturated fat), 17mg cholesterol, 172mg sodium, 29g carbohydrate (22g sugars, 1g fiber), 3g protein.

  • 1/2 cup butter, softened
  • 1 can (14 ounces) sweetened condensed milk
  • 2 cups graham cracker crumbs (about 32 squares)
  • 3/4 cup all-purpose flour
  • 2 teaspoons baking powder
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1 cup English toffee bits or almond brickle chips
  • 1-1/2 cups sweetened shredded coconut, optional
  1. In a large bowl, combine butter and condensed milk. Combine the cracker crumbs, flour and baking powder; gradually add to the butter mixture. Stir in the chocolate chips, toffee bits and coconut if desired.
  2. Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 10-12 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks to cool completely. Yield: about 4-1/2 dozen.
Originally published as Toffee Chip Thins in Best of Country Cookies 1999, p22

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MY REVIEW
Debglass11 User ID: 6300479 258874
Reviewed Dec. 30, 2016

"Made these cookies this Christmas season with the intention of freezing them, but they never made it into the freezer! My family gobbled them up. Followed the recipe exactly, using boxed graham cracker crumbs. I didn't add the optional coconut, but probably will next time. Great cookie! Will definitely make again!"

MY REVIEW
wombie User ID: 5672227 28142
Reviewed Dec. 27, 2011

"This wasn't a hit with my family, perhaps I did something wrong, my cookies didn't look this nice"

MY REVIEW
lurky27 User ID: 1251896 21517
Reviewed Oct. 14, 2011

"Yum! Took 9 minutes per batch in my oven. A delicious, easy to bake treat!

~ Theresa"

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