Cake batter cookies with English toffee crunch!
It’s totally cookie swap season, so we’re bringing our A-game this year with some chewy, candy-filled ,cake mix based Toffeedoodles.Thanks so some seriously melt-in-your mouth handmade toffee that we picked up from our local farmer’s market, we were able to bake up a treat with the perfect combination of sparkle and sweet. Like chocolate chip cookies—but with a MAJOR upgrade.
Take ’em to your next holiday party and you’ll leave empty-handed. Trust!
½ cup unsalted butter (softened)
1 box Miss Jones Organic Vanilla Cake Mix
2 cups English toffee chunks (English toffee bar cut up into small pieces)
Heat oven to 350 degrees F. Prepare two parchment lined baking sheets.
Using an electric mixer, whip butter on medium speed until smooth and fluffy. Add eggs one at a time, beating until fully combined. Add cake mix one cup at a time, beating until dough is thoroughly combined and thick and creamy. Fold in English toffee chunks.
In a small bowl add ¾ cup granulated sugar. Set aside.
Using your hands and a small ice cream scoop or a tablespoon, scoop out dough and press together to form a small ball. Roll in granulated sugar until evenly coated.
Place cookie dough balls on prepared baking sheet and place in the refrigerator for 10 minutes.
Remove from refrigerator and bake for 16-18 minutes, or until edges are golden brown. Wrap ‘em, swap ‘em or simply snack away!
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