Monster Toffee Chip Cookies
By Lizzie on April 16, 2018
Have you ever wandered into your kitchen when you were really hungry and decided to bake something? Well, ordinarily this may be a huge mistake, but not in the case of these extraordinarily delicious cookies!!! Whenever I decide to create a new recipe, I usually spend a few days researching ideas and coming up with a game plan about how to put it together. Uh..not this time 🙂
It was a chilly, rainy day here in Florida, so I decided it was the perfect time to get in my kitchen and bake. Once I started creating these cookies, I got out my notepad and starting making notes about quantities, etc. It’s a miracle the dough actually made it to baked cookie form, because it’s beyond delicious and I found myself eating way more dough than I should have. Normally, I am not a raw cookie dough fan, but I always taste the dough before I bake it to make sure that I didn’t forget anything, or it doesn’t need any extra flavorings. This dough was SO good that I couldn’t stop myself from eating it just the way it was. You know a cookie is going to be great when the dough tastes this scrumptious. My husband and I were throwing around ideas about what to call these, and his ideas were making me laugh so hard, that I ended up just choosing something simple. Don’t let the name fool you though…these are quite possibly the best cookies you will EVER taste 🙂
Just some of the wonderful ingredients that go into these cookies!
Here’s the dough before I devoured way too much of it 🙂
After the dough has chilled for about 15 minutes, scoop it out with a large ice cream scoop.
Roll the dough into balls.
Slightly flatten the dough so you can add extra chocolate chips to the top before baking.
I added 7 large chocolate chips to each ball of dough before baking. I love Guittard milk chocolate chips because they are big!
Check out these bad boys warm from the oven!! Let them sit on the cookie sheet for about 15 minutes before removing to a rack.
I love golden edges and slightly soft centers!!
You can bake them a bit longer if you like them crunchy!!
Perfect with a big glass of cold milk 🙂
Smile for your close up 🙂
Monster Toffee Chip Cookies
Makes: 24 jumbo cookies Prep time: 30 minutes including chilling Bake time : 10 to 12 minutes
1 and 1/2 cups unsalted butter at room temperature
1 and 1/4 cups packed brown sugar
1 and 1/4 cups granulated sugar
2 teaspoons best quality vanilla
2 medium eggs at room temperature
1 teaspoon salt
2 teaspoons baking soda
4 cups all purpose flour
2 and 1/2 cups peanut butter chips
1 cup toffee bits
2 and 1/2 cups milk chocolate chips, plus more for adding on top before baking.
Preheat your oven to 350 degrees. Line 4 baking sheets with parchment or silicone baking sheets.
In the bowl of your stand mixer, (and yes, you will need one for these cookies because the dough is abundant and heavy), cream the butter and both of the sugars until light and fluffy.
Add the eggs, one at a time, scraping down the bowl as necessary. Add 2 teaspoons of vanilla, salt and baking soda and combine.
Add the flour, one cup at a time, but be careful not to over mix the dough or you will have tough cookies.
Gradually add in the toffee bits, and both chips.
Combine well so that all are evenly distributed.
Chill the dough for about 15 minutes before scooping onto baking sheets.
Place 6 cookies per sheet. Roll the dough into balls, and flatten slightly.
Add about 7 large chocolate chips per cookie to the top of each ball of dough.
Bake for 10 to 12 minutes, or until the edges are golden brown and the center is still slightly soft.
Leave on the pan for another 15 minutes before moving them to a baking rack. The cookies will fall apart if you try and remove them while they are warm. Believe me, these are worth waiting for 🙂
Keep them in plastic containers for a day or so before freezing any leftovers.