Loaded Butterfinger Chocolate Chip Toffee Cookies
Prep time does not include refrigeration time. Allow at least an hour for the cookies to chill in the refrigerator or freezer. Loaded Butterfinger Chocolate Chip Toffee Cookies are full of chocolate mix-ins.
Servings 45 cookies
Calories 180kcal
Ingredients
- 1 cup butter room temperature
- ½ cup granulated sugar
- 1 and ½ cup brown sugar packed
- 2 large eggs room temperature
- 1 Tablespoon pure vanilla extract
- 1 and ½ cup all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup old-fashioned rolled oats pulse them 4 to 5 times in the food processor to break them down
- 1 cup English Toffee Baking Bits
- ½ cup Butterfinger candy bars coarsely chopped
- 2 cup semi-sweet chocolate chips I used semi-sweet. Use your favorite.
Instructions
- Cream butter and sugars until smooth. Add eggs and vanilla, beating until smooth.
- Combine flour, baking soda, baking powder, and salt. Slowly add to mixer and mix until combined. Don't over-mix.
- Combine remaining ingredients in a large bowl: oats, toffee chips, candy bars, chocolate chips. With the mixer on low, add these ingredients until just combined. Don't over-mix.
- Using a spring release scoop (like an ice cream scoop), scoop dough onto a cookie sheet that is lined with parchment paper or waxed paper. Place in the refrigerator or freezer for at least one hour. You can store the dough in the freezer for up to four months.
- To bake: Preheat oven to 375 degrees F. Remove cookie dough from the freezer (just the quantity you intend to bake.) Allow to sit out 15 minutes before baking.
- I used a 1 and ½ inch scoop for my cookies. At this size for a cookie with crisp edges and soft in the center, I bake for 9 minutes. Watch them closely to get the perfect doneness for you.
- Allow cookies to sit on the cookie sheet untouched 3 to 4 minutes after removing from the oven. After 3 to 4 minutes, using a thin spatula, remove cookies from cookie sheet to a wire rack to cool completely. Store in an airtight container for up to 4 days.
Notes
- I used a 2=tablespoon spring-release scoop to measure these cookies.
- I baked them at 350 degrees for 9 minutes.
- Then, I cooled the cookies on the pan for 3 to 4 minutes before transferring them to a wire rack to cool completely. The cookies will firm up as they cool.
- Store baked cookies in an airtight container!
Nutrition
Calories: 180kcal | Carbohydrates: 24g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 26mg | Sodium: 118mg | Potassium: 51mg | Fiber: 1g | Sugar: 18g | Vitamin A: 217IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg
