Craving something sweet, but not too rich? Toffee Butter Cookies are the answer. Light, crisp, buttery, and extra tasty with the double chocolate layer on top. These would make great cookies for a school party, bake sale or just to bring a smile to someone’s face. My toffee bits usually wind up as ice cream topping, but I manage to save a few for these cookies. Talk about good with a cup of coffee!
Toffee Butter Cookies
2 1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup butter,softened, no substitutes
1 1/2 cups powdered sugar
1/2 cup toffee bits
2 teaspoons vanilla extract
1/2 cup white chocolate chips
1/2 cup semi-sweet chocolate chips + 1 tablespoon half and half
Preheat oven to 350 degrees. In a large bowl, beat together with electric mixer, butter and powdered sugar, add egg and vanilla, beat until fluffy. Add flour, baking powder, baking soda and toffee bits, beat at low speed until well combined. Use a medium cookie scoop or a tablespoon full rounded into balls and place 2 inches apart on greased or lined cookie sheets. Bake 10-12 minutes or until cookies are starting to brown on the edges. Cool on cookie sheet for a couple of minutes, move to wire rack to finish cooling. For topping, melt white chocolate chips in a microwave safe bowl, for about 30 seconds, stir until smooth. In a separate microwave safe bowl, combine semi-sweet chocolate chips with half and half and microwave about 45 seconds, stirring after the first 20 seconds. Stir until smooth. Pipe or drizzle each chocolate over the cooling cookies.
*For piping, just add slightly cooled chocolate to a small zipper style bag and clip one corner and squeeze over cookies.