Coffee Toffee Cookie Recipe | Tasty Tuesday
Coffee Toffee Cookies | Tasty Tuesday
How about a joke to start Tuesday with?
One morning a little old grandma woke up to find that her 7-year-old grandson had made her her morning coffee. "How wonderful!," She thought. "What a nice little boy." She thanked his and they sat together while she drank the worst cup of coffee she had ever had. When she finally made it to the bottom of the cup there were three green army men in the bottom of the cup. She said, "Honey, what are the army men doing in my coffee?" Her grandson replied cheerfully, "Grandma it says on TV that the best part of waking up is soldiers in your cup."
Okay, now that you are smiling, how about a cookie?
I can't think of a better way to start the day than with a sweet treat that blends two of my favorite flavors. Coffee and toffee. These chewy little pieces of heaven compliment a cup of coffee just as well as they do a scoop a vanilla ice cream.
Ingredients
1 stick unsalted butter
¾ cup light brown sugar
¼ cup white sugar
1 egg
4 tsp instant coffee granules
1 tbsp hot water
1 and ¼ cup all-purpose flour
½ tsp baking soda
¼ tsp salt
1 cup toffee pieces
Preheat the oven to 325 degrees.
Dissolve the instant coffee in the hot water and set aside to cool. Cream butter, brown and white sugar together until it lightens in color slightly. Mix in the coffee and egg. Set aside.
Whisk together the flour, baking soda and salt. Add to the butter mixture and mix until it just comes together. Add in the toffee pieces and finish mixing. Be careful to not over mix or you will have one tough cookie. And not in a good way.
Split the cookie dough in half and form into two equal sized logs approximately a inch and a half wide. Wrap your cookie dough logs in plastic wrap and place in the refrigerator for a minimum of one hour to rest.
After one hour remove the dough from the refrigerator. While still cool, slice the cookie dough log into 1 / 4 inch slices. Place the slices onto a cookie sheet lined with parchment paper.
Bake for 12 to 15 minutes. Allow to cool slightly before moving to a cooling rack.
Enjoy!
