Caramel Crème Toffee Nut Cookies



Yields 32-36 2 ½ inch cookies

Preparation: Heat oven to 350 degrees F. Line bake sheet with parchment paper.

• 21/2 cups of flour
• 2 teaspoons of baking soda
• 1/4 teaspoon salt
• ½ cup of homemade caramel sauce, warm not hot (recipe follows)
• 1 egg
• 2 teaspoons vanilla
• 1 1/2 tablespoon of corn syrup
• ½ cup dark brown sugar
• ½ cup granulated sugar
• 1 cup of toffee bits
• 1 pecans, toasted and chopped

1. Sift flour, baking soda and salt; set aside. Place caramel cream in a bowl and whisk in egg, vanilla and corn syrup until well combined. Add in sugars and whisk until well combined. Fold in flour mixture with a wooden spoon or a sturdy spatula until just combined. Fold in toffee bits and pecans until combined.

2. For easy handling, place dough in refrigerator for an hour. Remove and pinch of enough dough to roll into 1-1/2 inch balls. Place dough balls one inch apart on parchment and bake for about 10-12 minutes or until cookies start to turn golden. Allow to cool for 1-2 minutes on bakes sheet before moving cookies unto a wire cooling rack.

Homemade Caramel Crème Sauce

• ½ cup sugar
• 2 tablespoons of unsalted butter, room  temperature
• 3/4 cup cream

1. Add sugar into a saucepan over low heat. Stir until sugar has dissolved. Use a wet brush to remove any crystals that form on the side. Once sugar has dissolved increase heat to high. Now and then, using the handle give the pot a swirl to keep the mixture moving. Do not stir the mixture directly. The mixture will start to bubble after a minute. As the mixture darkens to a medium amber color, approximately 5-7 minutes add butter and  cream to saucepan. The mixture will bubble wildly. Whisk to combine, do not worry about the bubbles as they will subside upon cooling.

Christmas cookies, holiday cookies, holiday baking, cookie exchange recipe, homemade caramel sauce, how to make caramel sauce,  caramel sauce recipe, caramel cookie recipe, toffee cookie recipe, toffe nut cookie recipe

A few notes:

• You will have a more caramel crème sauce then you need. But keep that handy, as I have a cake recipe coming up using caramel creme sauce that is absolutely delicious.
• This cookie dough is forgiving and does not require refrigeration prior to baking as the cookies will bake up the same in body and texture whether it is refrigerated or not. However, I do recommend refrigerating the dough for at least an hour for easy handling.
• I am sometimes asked if corn syrup can be omitted. Yes, it can be, but it lends chewiness to cookies, so that’s why I use it. In some instances you can change out corn syrup for honey to achieve that extra chewiness, but honey will sometimes impart its own flavor.

Recipe Source: http://www.bakersroyale.com/cookies/caramel-creme-toffee-nut-cookies/