Coconut Craters the Editors of Publications International, Ltd.
Makes 3 dozen cookies
|1||package (18 ounces) refrigerated chocolate chip cookie dough|
|1/4||cup packed brown sugar|
|1||tablespoon butter, melted|
|1||cup flaked coconut|
|1/2||cup chocolate-covered toffee baking bits|
- Preheat oven to 350°F. Line 36 mini (1-3/4-inch) muffin pan cups with paper baking cups.
- Shape dough into 36 balls; press onto bottoms and up sides of muffin cups. Bake 9 to 11 minutes or until golden brown.
- 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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