Double-Chocolate Toffee Cookies

Name: Double-Chocolate Toffee Cookies
Yield: 36
Ingredients: ½ cup butter, softened; 1 cup sugar; 2 eggs; 1 tsp vanilla extract; 1 cup all-purpose flour; ½ cup unsweetened cocoa powder; 1 ½ tsp baking powder; ¼ tsp salt; 1 (12-ounce) package semisweet chocolate chips; 1 (11-ounce) package caramel bits; 6 (1.4-ounce) milk chocolate English toffee bars, coarsely chopped

Serve these doubly delicious treats with either a steaming cup of coffee or a cold glass of milk.

Cocoa powder, chocolate chips, caramel bits and chopped English toffee bars give these cookies delectable buttery-rich flavor. Serve these doubly delicious treats with either a steaming cup of coffee or a cold glass of milk.

Makes 36 servings

Ingredients

½ cup butter, softened
1 cup sugar
2 eggs
1 tsp vanilla extract
1 cup all-purpose flour
½ cup unsweetened cocoa powder
1 ½ tsp baking powder
¼ tsp salt
1 (12-ounce) package semisweet chocolate chips
1 (11-ounce) package caramel bits
6 (1.4-ounce) milk chocolate English toffee bars, coarsely chopped

Directions

In a mixing bowl beat together butter and sugar with an electric mixer. Beat in eggs and vanilla.
In a medium bowl stir together flour, cocoa powder, baking powder and salt; add to butter mixture and beat until combined. Stir in chocolate chips, caramel bits and chopped toffee bars. Cover and refrigerate 30 minutes or until dough is firm enough to handle.
Preheat oven to 350°F. Roll tablespoons of dough into balls. Place balls 2 inches apart on lightly greased cookie sheets. Bake 12 minutes or just until tops are set. Cool on cookie sheet 1 minute. Transfer to a wire rack and let cool.