Ganache Toffee Crunch Cookies
Yields 36 cookies
Ingredients
- ½ cup (113 g) unsalted butter
- ½ cup (100 g) brown sugar, gently packed
- ½ cup (100 g) granulated sugar
- ½ tsp vanilla
- 1 large egg
- 1 ¼ cup (150 g) all-purpose flour, (stir, spoon, & level)
- ¼ tsp salt
- ¼ tsp baking soda
- 4 oz (113 g) HEATH Milk Chocolate Toffee Bits, (half of an 8oz bag)
- ½ cup (40 g) quick oats
- ½ cup (60 g) sweetened flake coconut
- ½ cup (42 g) sliced almonds
Ganache:
- 1 cup (170 g) semi-sweet chocolate chips
- 3 Tbsp (42 g) unsalted butter
Instructions
- Preheat oven to 350˚F.
- Cream together the butter, sugars, & vanilla in a stand mixer. Scrape bowl.
- Beat the egg slightly; then add to butter mixture & mix well. Scrape bowl.
- Stir flour, salt & baking soda together in a separate bowl; then add slowly to the moist ingredients & mix thoroughly. Scrape bowl. (You need to scrape the bowl after each step so you don't have any creamed butter/sugar mixture hiding that will make the cookie spread.)
- Mix in the toffee bits, oatmeal, coconut, & almonds. Dough will be thick.
- Drop dough in 1½-inch balls onto a greased baking sheet & bake at 350˚F for 15 minutes (edges start to get brown.) Let cookies cool.
- Melt chocolate chips & butter in a double boiler. Wait until it is melty before you stir it, or it may cease.
- Once cookies are cooled, spoon some warm ganache on top of each cookie & sprinkle some extra toffee bits/sliced almonds.