Print
ShareThis
Marshmallow Ice Cream Cone Cookies
Learn to make butter & sugar cookies with our quick and easy recipes. Butter & sugar cookies make a wonderful dessert or snack.
Chocolate Toffee Crescents
Yield: Makes about 2 dozen cookies
Ingredients:
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
Preparation:
1.
Lightly grease cookie sheets. Let dough stand at room temperature about 15 minutes.
2.
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.
3.
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.
4.
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.
This recipe appears in:
Chocolate
