2sticksunsalted buttermelted and cooled to room temperature
1/2cupgranulated sugar
1cuplight brown sugar
1teaspoonvanilla extract
2largeeggs
12Skor Toffee candy barscrushed in a zip top bag
Instructions
Preheat oven to 375 degrees F. Line baking sheets (shiny silver ones) with parchment paper. (the parchment paper helps the melted toffee not stick to the pan)
In a medium bowl, stir together the flour, baking soda and salt.
In a large bowl, stir together the butter and sugars. Mix in the vanilla and eggs.
Stir in the dry ingredients. Mix in the toffee bar pieces. Form balls of dough (approx. 2 tablespoons each).
Chill the dough balls for at least 2 hours. (You can chill overnight. You can also freeze them after they are chilled and bake them up to a month later.)
Bake for 12-13 minutes or until the outsides look golden brown, but the insides are not quite done.
Remove by lifting parchment with hot cookies to cooling rack. When cool, slide off parchment and store in an air-tight container.
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