The Skor pieces in this recipe can easily be substituted with hard butterscotch candy pieces or if you are adamant that you must have toffee give this recipe for Homemade Toffee Bits a try. Alternatively, you could also replace the toffee bits with chocolate chips for an equally delicious Meltaway Cookie.
Hi Dana! Evaporated milk won't work, since it won't act as a binder and doesn't have that \"sticky\" quality of condensed milk. If you wanted it a tad less sweet, I would decrease the amount of toffee bits and condensed milk by just a bit, then taste the mixture and adjust!
Making these chocolate toffee cookies could not be easier. All you need is one big mixing bowl and a hand blender. We use Heath Toffee bits instead of chocolate chips for this, making these soft, chewy with just a touch of crunch. The cookies will spread out quite a bit during baking and will be thin when fully baked.
ReplyHailey Shakota Wisdom JohnsonJune 5, 2016, 1:43 pmCan the cocoa be optional if I want these to be somewhat more like a chocolate chip cookie with toffee bits instead of a double chocolate cookie with toffee bits
I just found this recipe and am looking forward to trying soon. I think I will make my own toffee bits to add but all these flavors sound amazing. I believe your recipe says that the cookies will be on the thicker side I hope so because I am looking for a thicker, rather than thinner, toffee cookie. Looking forward to trying!
I had a slight hesitation in giving the dessert to my daughter and knew that the skor chips had almonds in them but since my daughter is only PA I thought it would be okay. She has been tested for Nuts on 3 different occassions, first time the result was positive the next two were negative. She has also had Skor bits almost 2 years ago without a reaction.
These chocolate chip toffee cookies are essentially trumped up chocolate chip cookies with toffee bits and a little bit of healthiness in them. Ok, that might be a bit of an exaggeration, but I figure the oatmeal counts for something.
Brickle, is essentially tiny pieces of broken up English toffee. Sometimes covered in chocolate, this cookie recipe is just pure buttery brickle bits. In the US you can by Heath toffee bits and in Canada, Skor toffee bits. I buy mine in bulk at the local bulk food store.
The toffee bits are small pieces of crunchy toffee (Skor is a type of candy bar). If you can get your hands on some toffee, you could crush it up into pieces to put in this recipe. Toffee is similar to a crunchy version of caramel. As for the brown sugar, I'm not too familiar with all the types of sugar, but on the brown sugar package it says 'pure cane sugar'. From my understanding demerara sugar is a bit more grainy, so it might not be as smooth when blended with the cream cheese. Hope that helps and hope you are able to try the recipe!
2. Place butter and sugar in a stand mixer with a paddle attachment. Beat at medium-high speed for 5 minutes until fluffy and light in colour. Scrape mixture down the sides and into the bowl. Add egg and vanilla. Continue beating for 3 minutes until light and fluffy again. Scrape down the sides of the mixing bowl. Continue to mix for 2 more minutes. Add sifted flour mixture and beat on low speed until incorporated. Scrape sides again. Add toffee bits and mix on low until incorporated.
Then I ditched the cinnamon because even though I love that spice I didn't want it to overpower the flavor of the toffee bits. I also opted to use milk chocolate chips instead of semi-sweet, which actually made a big difference in balancing out the flavors, and I'm not even normally that much of a milk chocolate girl.
I've made these cookies a few times and really do love them. I make my own toffee from scratch which is relatively easy for anyone unable to find store-bought toffee bits. However, as one other reviewer noted, these cookies spread a tonnnn in the oven (which has happened every time I bake them). I find I get much better results when I freeze the dough for a bit and bake once they are chilled, as the cookies spread a bit less in the oven.
When I first showed a glimpse of these Salted Toffee Chocolate Chip Cookies on Instagram, I received a flood of messages asking for the recipe, and I understand why: they are SO GOOD! This is like a chocolate chip cookie on steroids because the rich butterscotch flavour is taken up a few notches by adding toffee bits right into the cookie dough! They are super chewy and the sweet and salty flavour is addictive and so delicious.
Toffee Cake Mix Cookies are so easy to make with only 4 ingredients! Yellow cake mix, eggs, oil, and toffee bits. These taste like a buttery sugar cookie with bits of toffee through out. Easy cookies that are perfect for a sweet treat or Holiday baking.
Prepare Cookie Dough : Add the dry contents of the cake mix into a large mixing bowl along with the eggs, oil, and toffee bits. Stir until well combined, and no flour streaks remain, or you can use a blender.
Just like brownies you can doctor them up with add ins and this version has bits of toffee stirred into the batter. It gives them these little pockets of crunch which works really well with the soft texture. I like to use Skor bars which are milk chocolate covered toffee. Trust me, toffee just takes them over the top.
I used this recipe but modified it slightly: instead of skor bars I added half a bag of skor bits, half a bag of milk chocolate chips, and a bunch of colored sprinkles just for fun. I baked it way longer than the recipe says to. It was so good, everyone loved them! I took them to a party and every single one disappeared. Addictive!
These Shortbread Toffee Cookie Bars are made with a buttery brown sugar shortbread crust, filled with a sweetened condensed milk caramel, and topped with milk chocolate and toffee bits! SO sweet and rich!
Another Momofuku Milk Bar favourite, these cookies are dense, chewy and filled Skor toffee bits. Make these cookies during your next Sunday baking session and don't skip the refrigeration step -- it ensures the cookie is tender, with a well-developed flavour! 59ce067264