Chocolate Toffee Crescents
Makes about 2 dozen cookies
|1||package (18 ounces) refrigerated triple chocolate cookie dough|
|1/2||cup all-purpose flour|
|1||package (8 ounces) toffee baking bits, divided|
|3/4||cup butterscotch chips or semisweet chocolate chips|
- Lightly grease cookie sheets. Let dough stand at room temperature about 15 minutes.
- Combine dough and flour in large bowl; beat until well blended. Stir in 6 ounces toffee bits. Shape dough by rounded tablespoonfuls into crescent shapes; place 2 inches apart on prepared cookie sheets. Freeze 20 minutes.
- Preheat oven to 350°F. Bake crescents 9 to 11 minutes or until set. Cool on cookie sheets 2 minutes. Remove to wire racks; cool completely.
- Place butterscotch chips in small resealable food storage bag. Microwave on MEDIUM (50%) 1 minute; knead bag lightly. Microwave and knead at additional 30-second intervals until completely melted. Cut off tiny corner of bag. Drizzle melted chips over crescents; sprinkle with remaining 2 ounces of toffee bits. Let stand until set.
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