Monster Toffee Chip Cookies
Makes: 24 jumbo cookies Prep time: 30 minutes including chilling Bake time : 10 to 12 minutes
Ingredients
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.
Directions
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.