Brown Butter Toffee Chocolate Chip Cookies

 

2½ cups flour

1 tsp. baking soda

½ tsp. salt

1 cup butter

½ cup sugar

1 cup light brown sugar

2 large eggs

1 tsp. pure vanilla extract

1 cup semi-sweet chocolate chips

1 cup toffee bits

I cup chopped nuts (optional)

 

Melt butter in a medium saucepan over medium heat. Stir constantly. Remove from heat immediately when the butter begins to turn brown (about 8 minutes). Pour into a shallow dish and chill until it become solid, but still soft.

Preheat oven to 375°F.

Combine flour, baking soda and salt.  Set aside.

Cream together the butter and sugars on medium speed. Add the eggs one at a time, mixing well after each. Add the vanilla. Mix in the flourmixture until just combined. Add the chocolate chips, nuts and toffee bits and mix until incorporated into the dough.

Drop by rounded 1-inch balls onto baking sheet and bake for 10 minutes, until edges are just beginning to brown. Cool on a wire rack. Cookies stay fresh up to 1 week in an airtight container.

This recipe can be found here.

M&M Almond Chocolate Chip Cookies

 

1 cup butter

1 cup sugar

¾ cup light brown sugar

2 large eggs

2 tsp. vanilla

3¼ cups flour

¼ tsp. salt

1 tsp. baking soda

1 cup chocolate chips

1 cup mini M&Ms

1 cup almonds, chopped

Preheat oven to 350°.

Combine flour, baking soda, and salt in a medium bowl. Stir and set aside.

Toast almonds, if desired.

Melt butter. Place in mixing bowl while still warm, add both sugars and mix on low until combined. Let sit to cool for a few minutes.

Mix in vanilla. Next, add eggs, one at a time.  Add flour mixture and mix until combined. Add chocolate chips, M&Ms, and chopped almonds; stir to combine.

Chill for 30 minutes to one hour, until cooled.

Use tablespoon size cookie scoop to place on baking sheet. Bake for 10-12 minutes  Let cool for 5 minutes, and then remove from pans to cool completely.

This recipe can be found here.

Salted Caramel Butter Bars

 

2 cups (4 sticks) butter

1 cup white sugar

1½ cups powdered sugar

1 Tbsp vanilla

4 cups flour

1 11.5 oz jar salted caramel sauce

2 cups pecans, toasted

Sea salt

Preheat oven to 325°.

Line a 13x9" baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil liberally with cooking spray and set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar until creamy and fluffy, about 2 minutes. Beat in the powdered sugar and vanilla. Lastly, beat in the four (4) cups of flour until a soft dough has formed. Press HALF of the dough evenly into the bottom of the prepared pan. Refrigerate the remaining dough.

Bake the crust for 15 minutes. Remove from the oven. Pour the caramel evenly into the crust, distribute the pecans on top of caramel, then crumble the remaining dough on top to cover the caramel layer. Sprinkle lightly with sea salt.

Return to the oven and continue baking for an additional 25-30 minutes or until golden brown and the caramel is bubbly. If the middle jiggles a little bit, this is okay - it will continue to cook as it cools.

Cool completely, then refrigerate for at least an hour before cutting into squares.

The original recipe can be found here.

Lemon Chip Cookies

 

2¼ cup flour

½ tsp. baking soda

1 tsp. salt

½ cup shortening

1 cup sugar

2 eggs

1 tsp. lemon extract

1 cup lemon chips

½ cup chopped walnuts or almonds

½ cup butter

 

Preheat oven to 375°.

Combine flour, baking soda and salt; set aside.

Mix together shortening, butter and sugar. Add extract and eggs.  Add flour mixture.  Add chips and nuts.

Drop by tsp. onto cookie sheet.

Bake for 10-12 minutes.

 

This recipe can be found here.