Looking for a milk chocolately, toffee, chewy, yummy cookie recipe to treat your family or friends with? Of course you are – right?! (Or you can come to my house where there are always cookies!)
Look no further. Your search has ended. Bells are ringing. Angels singing. These blissful cookies will become a family favorite. I dare you to each just one.
Milk Chocolate Toffee Chip Cookies
4 sticks butter, softened
1 1/2 cups packed brown sugar
1 1/2 cups white granulated sugar
2 tsp vanilla
2 tsp baking soda
2 tsp salt
5 cups all purpose flour
1 11.5 oz bag Nestle Milk Chocolate Chips
2 8-oz bags Hershey’s Heath English Toffee Bits’O Brickle Toffee Bits
With electric mixer, beat butter and sugar together until completely incorporated. Add vanilla and eggs, and beat until light and fluffy. Add baking soda and salt, and mix another minute. Gradually add flour and beat until well incorporated, but do not overbeat.
Fold in Milk Chocolate Chip morsels and Toffee Bits. Refrigerate dough for at least 4 hours or up to 2 days.
When ready to bake, preheat oven to 375 degrees F. With your hands, form a cookie dough ball about 1-1/2 inches in diameter. Place on baking stone. Bake for 8-10 minutes. Do not overbake. Allow to cool on baking stone for 2-3 minutes, then remove to cooling rack to cool completely.
Cheers & Hugs,