Yep. You read that right. Toffee Crisp Cookies. Hell yeah.
These crispy joys of deliciousness came into existence as part of a family treat. We are all headed to a little country cottage for my mums 60th, she loves my wholemeal and peanut butter cookies (click here for the recipe) so I made a ton for her, however, the boyfriend is allergic to nuts and my brother loves a bit of chocolate indulgence, so, I thought I better make something else so no one felt left out.
Although I’ve made them with Toffee Crisp (a childhood favourite) you can replace for any chocolate bar your heart desires. Go forth and indulge bakers.
Ingredients for Toffee Crisp Cookies
4 bars of 38g Toffee Crisp bars
270g plain flour
1tsp bicarbonate of soda
1tsp baking powder
100g salted butter (unsalted is fine if that’s all you have!)
75g sunflower oil (or vegetable oil)
150g soft light brown sugar
40g caster sugar
1 medium egg
Baking sheets greased with butter or lined with baking parchment
Makes around 22 cookies
Preheat oven to 180oC
1) Chop up your Toffee Crisp bars. I cut them into 1cm slices and then sliced down the middle of the bar – but it really depends on how big of a chunk you’d like. Once done, set aside.
2) In a medium bowl, sift together the flour, bicarbonate of soda and baking powder. Set aside.
3) In a large bowl whisk together the butter, oil, light brown sugar and caster sugar until pale and fluffy. Then add the egg and whisk again until all combined.
4) Pour half the flour mixture into the butter/sugar mixture bowl and fold together until only just combined, then add the remaining flour and repeat. Do not over mix.
5) Add about 3/4 of the chopped up toffee crisp and mix together until evenly dispersed.
6) Use your hands to roll the batter into ping pong sized balls. Place on the baking tray and press down gently, making sure they’re not too flat. Press the remaining 1/4 of the chopped up toffee crisp chunks onto the top of the cookies. These cookies spread, so leave enough room for them to grow. Place in the oven for 13-14 mins, they will still be light in colour, browning a tiny bit round the edges.
7) Leave to cool on the baking sheet and then transfer to a wire rack to cool completely (if you can wait that long)