I had planned on showing you around the master suite today, but unfortunately, a darn migraine thwarted my plans. (Migraine now averted, thankfully!) So instead I thought I would share my recipe for Coffee Toffee Cookies. If you like Ben and Jerry's Coffee Heath Bar Crunch ice cream, then my friend, these cookies are for you.
Remember that empty cake stand from yesterday's post?
Well, the KitchenAid saw some action over the weekend and it is empty no longer! Here's the finished product:
And a close up...
Here's how to make them:
1/2 cup butter
3/4 cup brown sugar
1/4 cup granulated sugar
1 tablespoon coffee
1-1/4 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup toffee pieces
Cream butter and sugar. Add coffee, beating until well combined. Slowly add the dry ingredients about a third at a time until all the flour is just blended. Do not overmix.
*Note: At the point, the dough will look more crumbly than other cookies you may have made because there are no eggs to bind the dough. Don't worry! It will all, literally, come together.
Add the toffee pieces until just combined.
Turn the dough out onto some plastic wrap and form into a log. (Here's where the dough should come together.) Wrap dough log - mmm, sounds appetizing huh? - in plastic wrap and freeze for 45 mins to refrigerate until cold, about 3 hours.
Cut into 3/8 inch thick rounds...
And bake at 325 degrees for 13 mins. (They will look a tad undone in the middle. That's okay, as they will continue to cook when you take them out of the oven, and you don't want them to flatten too much.)
Let them cool for about 5 mins and enjoy! Happy eating!