My family loves toffee so I'm always trying to find new ways to bake with it. These cookies are so easy to make and are wonderful for a Christmas cookie exchange. Chilling the dough before baking and paying attention to the baking time are essential so they don't turn too brown.—Christine Merten, Menomonee Falls, Wisconsin
- 1 cup butter, softened
- 1-2/3 cups confectioners' sugar, divided
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 2-1/4 cups all-purpose flour
- 1 cup (6 ounces) miniature semisweet chocolate chips
- 1 cup brickle toffee bits
- 2/3 cup finely chopped pecans, toasted
- Green, orange and red confetti sprinkles
- Preheat oven to 350°. In a large bowl, cream butter, 1/3 cup confectioners' sugar and salt until light and fluffy. Beat in vanilla. Gradually beat in flour. Stir in chocolate chips, toffee bits and pecans. Refrigerate, covered, 1 hour or until easy to handle.
- Shape dough into 1-in. balls; place 1 in. apart on ungreased baking sheets. Bake 12-15 minutes or until set. Cool on pans 2 minutes. Remove to wire racks. Roll warm cookies in remaining confectioners' sugar. Cool completely on wire racks.
- Reroll cookies in confectioners' sugar. Decorate using green sprinkles for snowman eyes, orange sprinkles for nose, and red sprinkles for mouth. Yield: about 5 dozen.
Originally published as Toffee Snowman Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2014
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