Serving size 30 cookies
Ingredients
1 cup salted butter, at room temperature
1/2 cup powdered sugar
2 tsp vanilla
2 cups all-purpose flour
1 cup mini chocolate chips
1/2 cup toffee bits
Directions
Preheat oven to 350° F.
Line a baking sheet with parchment paper and set aside.
Using electric mixer cream together butter and powdered sugar until light and fluffy.
Add in vanilla extract and beat until smooth.
Turn the mixer to low and slowly add the flour, mixing just until a dough forms.
Fold in chocolate chips and toffee bits.
Make 1 inch balls and place on baking sheet one inch apart.
Press down lightly on each ball to give cookies a slightly flat surface. (I use the back of tablespoon)
Bake for 12-14 minutes until the cookies are firm to the touch and just golden around the edges.
Let the cookies cool 5 minutes on the baking sheet before moving cookies to cooling rack.
Repeat with remaining dough, making sure the baking sheets are completely cooled between batches.
Different version use mini M&Ms instead of mini chocolate chips
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