Toffee Crunch Cookies
Delicious cookies made with buttery sugar dough, Andes Toffee Crunch Thins, and rich chocolate chips.
Servings: 24 cookies
Calories: 150kcal
Ingredients
Cookie Dough
- 1 batch Sugar Cookie Dough Store-bought or homemade; enough for 24 cookies.
Toffee
- 24 pieces Andes Toffee Crunch Thins
Chocolate Chips
- 1 cup Chocolate Chips Semi-sweet or milk chocolate.
Instructions
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: Line two baking sheets with parchment paper.
- Step 3: Portion the sugar cookie dough into 24 equal balls and space them on the baking sheets.
- Step 4: Press one Andes Toffee Crunch Thin into the center of each cookie dough ball.
- Step 5: Bake for 10-12 minutes until the edges are golden.
- Step 6: Melt the chocolate chips in a microwave-safe bowl.
- Step 7: Drizzle the melted chocolate over the cooled cookies.
- Step 8: Allow cookies to cool completely before serving.
Equipment
- Oven
- Baking Sheets
- Parchment Paper
- Mixing Bowl
- Cookie Scoop
- Microwave-Safe Bowl
Notes
Store cookies in an airtight container at room temperature for up to one week.