Today I come with another chocolate chip inspired recipe. Can you blame me though? Seriously though…chocolate chip cookies are the easiest thing to bake and it’s even easier to load them up with other goodies, like chunks of toffee and caramel. And you guessed it..that’s exactly what I did! Toffee-Caramel Chocolate Cookies were born in the midst of leftovers. Let me explain.
I realized one thing about myself: the most tastiest recipe ideas usually come from leftovers. You know those random, half empty bags left in the pantry or couple vegetables lurking in the fridge towards the end of the week? Those are usually the golden ingredients in my house because every time I decide to cook something from random things it usually turns out to be a great meal. It’s the simple things that turn out to be the greatest.
So, in the midst of leftover, half empty bags in my pantry these cookies were born. Soft chocolate chip cookie with chunks of toffee pieces and chewy caramels. My new favorite go to quick treat or if I’m generous an after-school treat for my little guy 🙂 He’s been coming home every day last week asking if he can have one more chewy cookie.
I used all brown sugar which produced a more soft cookie. The chunks of toffee and caramel add a nice texture, while still keeping the cookie soft and chewy. This is a great post on different ways to make chocolate chip cookies if you like science-y part of baking.
- 3/4 cup shortening
- 2 cups brown sugar, packed
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 2 eggs
- 1 Tbsp. vanilla
- 1 1/2 cups all-purpose flour
- 1/2 cup chopped toffee candy
- 1/2 cup chopped soft caramels
- 1 cup semi-sweet chocolate chips
- Preheat the oven to 375F.
- In a large bowl, beat shortening on medium speed with a hand held mixer until creamy. Add brown sugar, baking soda, and salt. Beat in eggs and vanilla until combined. Gradually beat in flour until combined. Stir in toffee, caramels, and chocolate chips.
- Lightly coat baking sheets with cooking spray. Drop dough by rounded tablespoons 2 inches apart onto the cookie sheet. Bake 7-9 minutes or until edges are light brown. Transfer to a wire rack to cool.