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Recipes
Cookiepalooza
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Cocoa Crisp and Toffee Cookies
Ingredients
  • ½ cup unsalted butter
  • Nonstick aluminum foil
  • 1 ½ cups all-purpose flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 1 cup granulated sugar
  • 1 large egg (or ¼ cup egg substitute)
  • 1 teaspoon vanilla extract
  • 1 ½ cups cocoa-flavored rice cereal
  • ¾ cup toffee bits
Steps
    1. Set butter out to soften. Line baking sheet with foil. Combine flour, baking soda, and salt in medium bowl.
    2. Place butter and sugar in large bowl; beat with electric mixer on HIGH until fluffy and pale yellow. Beat in egg and vanilla until combined, then stir in flour mixture (in batches) until dough forms. Stir (fold) in cereal and toffee bits until combined. Cover dough and chill 30 minutes.
    3. Preheat oven to 350°F. Scoop dough (about 1 tablespoon each) onto baking sheet about 1 inch apart; bake 10–12 minutes until edges are crisp and centers are set. Let stand 3 minutes to cool on baking sheet, then transfer to wire rack to cool completely before serving. (Makes about 30 cookies.)
Serving Suggestions
  • Complete your cookie swap with fresh salad blend, sandwich platter, and sweet tea.
  • In a hurry? Make a custom sandwich cookie by spreading cream cheese icing between two Bakery cookies.
Cocoa Crisp and Toffee Cookies

Do not eat raw dough/batter.
Cocoa Crisp and Toffee Cookies

Amount per 1⁄30 recipe serving: Calories 120, Total Fat 5g, Sat Fat 3g, Trans Fat 0g, Chol 15mg, Sodium 65mg, Total Carb 17g, Fiber 0g, Total Sugar 11g, (Incl. 11g Added Sugars), Protein 1g, Vitamin D 0%, Calc 2%, Iron 6%, Potassium 0%