Coconut Craters

Coconut Craters

Coconut Craters


Makes 3 dozen cookies


1 package (18 ounces) refrigerated chocolate chip cookie dough
1/4 cup packed brown sugar
2 tablespoons milk
1 tablespoon butter, melted
1 cup flaked coconut
1/2 cup chocolate-covered toffee baking bits


  1. Preheat oven to 350°F. Line 36 mini (1-3/4-inch) muffin pan cups with paper baking cups.
  2. Shape dough into 36 balls; press onto bottoms and up sides of muffin cups. Bake 9 to 11 minutes or until golden brown.
  3. Meanwhile, combine brown sugar, milk and butter in medium bowl. Stir in coconut and toffee bits. Gently press down center of each cookie cup with back of teaspoon. Spoon 1 rounded teaspoon toffee mixture into each cup. Bake 2 to 4 minutes or until golden. Cool in pan 10 minutes. Remove to wire racks; cool completely.

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