Chewy Toffee Cookies

So much for my new resolution. It didn't even last 24 hours. That's almost lame.



Just kidding. Lame is the last word I would use to describe these cookies.

They are crispy on the outside and chewy on the inside and they stay that way even a day later. I can't vouch for them any longer than that. If you can keep them around longer than 24 hours, you win the the prize.

The prize is still having cookies more than 24 hours later.

 Chewy Toffee Cookies

1 1/4 cup softened butter
1 1/4 cup brown sugar
1/4 cup caramel (I used my homemade stuff which I had in the fridge. I just softened it a little in the microwave)
1 tablespoon vanilla
1 egg
2 2/3 cups flour
3/4 teaspoon baking soda
3/4 teaspoon salt
2 Hershey's Toffee Almond Symphony Bars, broken into small chunks
1 bag of toffee bits (I like the kind with the chocolate)

Beat together the sugar and butter until fluffy. Add the caramel, vanilla, and egg and beat just until smooth. Mix together the flour, soda, and salt and add to the butter mixture, stirring until combined. Stir in the candy bars and toffee bits. Cover and refrigerate the dough for at least an hour. Preheat the oven to 375º. Scoop the dough out by about three tablespoons per cookie. Place six on each sheet. They will spread out as they bake. Bake for about 9-13 minutes or until the edges are brown and the center begins to puff up. Don't leave the cookies on the sheet too long because the toffee will harden and stick to the pan. Just wait a few minutes until they're cool enough to remove carefully with a metal spatula.
Note: You'll want to keep the extra dough in the fridge between batches.