Toffee Crunch Cookies
I really don’t have a good name for these cookies. So as I sat here eating cookie after cookie I tried to figure out what tastes come through the most. The crunch of the crispy rice with the chewy toffee taste is what I think does it for me. But, you will have to make them yourself and decide.
There are a few rules with these cookies. I know, I know, I’m not a rule follower either, which is why I had to learn the hard way. So, that’s what food blogging is all about. Teaching each other.
Rule One: Use parchment paper. The marshmallow melts, and the sugars combined with the gooey marshmallow form a chewy toffee texture. Which sticks to your pan. Use parchment paper, and allow cookies to cool on parchment for several minutes.
Rule Two: Don’t make cookies bigger than a tablespoon or two. I tried to make ’em big, because isn’t bigger always better? Nope. Not with these cookies. They spread out way to much and lost the texture they needed. Smaller is better.
Rule Three: Okay, I don’t really have a rule three. But you can’t set down rules and not have three of them. So rule 3 will be to follow rules one and two. Please.
Toffee Crunch Cookie Recipe:
Cook Time: 10-12 minutes
- 2 stick butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 eggs
- 1 Tbsp vanilla extract
- 2 cup flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 cup quick oats
- 1 cup crispy rice cereal
- 1 1/4 cup milk chocolate morsels
- 1 cup mini marshmallows
- Beat butter with sugars. Add eggs one at a time, then add vanilla. Beat in flour, baking soda and baking powder. Fold in oats, cereal, morsels and marshmallows.
- Drop by 1-2 Tbsp onto a parchment lined cookie sheet. Bake in a 350 degree oven for 10-12 minutes. Enjoy!