Graham Cracker Toffee Cookies
Crispy and full of fillings and flavor, these cookies completely capture the magic of graham cracker toffee without any of that “oops-I-ate-too-much” too-sweet feeling. Yields about 14-16 cookies
Servings Prep Time
14-16 10minutes
Cook Time
20-25minutes
Servings Prep Time
14-16 10minutes
Cook Time
20-25minutes
Ingredients
Instructions
  1. In the bowl of a stand mixer or with a hand mixer, cream together butter and sugars until light and fluffy. Once you’ve hit that stage (about 5 minutes at a high speed), add in egg and vanilla, mixing to combine between each.
  2. In a separate bowl, whisk together flour, graham cracker crumbs, baking soda, and salt.
  3. Add dry ingredients to the mixer 1/2 at a time. Mix until just combined and a slight dusting of flour remains.
  4. Fold in the pecans, toffee bits, and chocolate chips. Leave the dough to chill in the fridge for at least 30 minutes.
  5. Preheat the oven to 300°F and line a baking sheet with parchment paper. With a large ice cream scoop, scoop out the dough onto your baking sheet. Sprinkle the tops with a little bit of salt.
  6. Bake cookies for about 20-25 minutes until the edges are golden brown. They’ll still be soft when you remove them from the oven. Leave them to cool on the baking sheet for 3-5 minutes before transferring to a wire rack to cool.
Recipe Notes

Again, I like to put my scooped out cookies in the freezer for about 5 minutes or so just to keep them from spreading too quickly.  As long as the dough has been chilled beforehand though (especially if it’s been in the fridge for more than 30 minutes) it shouldn’t make much of a difference.  It’s just my personal preference.

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