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Fudge-Filled Toffee Cookies

Total Time

Prep: 25 min. + chilling Bake: 15 min./batch


5-1/2 dozen

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.
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  • 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 sweetened shredded coconut
  • Additional sugar
  • 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


  1. In a large bowl, cream butter and sugars until light and fluffy. Beat in oil, egg and extracts. Combine flours, salt, baking soda and cream of tartar; gradually add to creamed mixture and mix well. Stir in toffee bits, pecans and coconut. Cover and refrigerate 1 hour or until easy to handle.
  2. Preheat oven to 350°. 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.
  3. In a large bowl, combine melted chocolate, milk and vanilla until smooth. Spoon 1 teaspoon into the center of each cookie. Top with a pecan half.
  4. Bake 12-14 minutes or until lightly browned. Remove to wire racks to cool.

Nutrition Facts

2 each: 248 calories, 16g fat (6g saturated fat), 18mg cholesterol, 131mg sodium, 25g carbohydrate (17g sugars, 2g fiber), 3g protein.

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