Ganache Toffee Crunch Cookies

I originally created this recipe, without the ganache, for a bakery I worked in while I was going to college.  Part of my internship was to make a cookie to sell in the store.  I wanted something slightly unique, but something many people would love.  They seemed to be a big hit, & I have since then, made them even better with adding the ganached tops.  What gets better than toffee, almonds, & chocolate?  AMAZING!
Pin It

Ganache Toffee Crunch Cookies

Recipe by: Amber (Dessert Now, Dinner Later!)

• 1/2 cup butter
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1/2 tsp vanilla
• 1 large egg
• 1 1/4 cup flour
• 1/4 tsp salt
• 1/4 tsp baking soda
• 1/2 (8oz) bag of HEATH Milk Chocolate Toffee Bits
• 1/2 cup oatmeal
• 1/2 cup sweetened flake coconut
• 1/2 cup sliced almonds
• 1 cup semi-sweet chocolate chips
• 3 Tbsp butter

1. Preheat oven to 350*F.
2. Cream together the butter, sugars, & vanilla in a stand mixer.  Scrape bowl.
3. Beat the egg slightly; then add to butter mixture & mix well.  Scrape bowl.
4. 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.)
5. Mix in the toffee bits, oatmeal, coconut, & almonds.  Dough will be thick.
6. Drop dough in 1 1/2-inch balls onto a greased baking sheet & bake for 15 minutes (edges start to get brown.)  Let cookies cool.
7. Melt chocolate chips & butter in a double boiler.  Wait until it is melty before you stir it, or it may cease.
8. Once cookies are cooled, spoon some warm ganache on top of each cookie & sprinkle some extra toffee bits/sliced almonds.

Makes: Approximately 3 dozen cookies

I originally created this recipe, without the ganache, for a bakery I worked in while I was going to college.  Part of my internship was to make a cookie to sell in the store.  I wanted something slightly unique, but something many people would love.  They seemed to be a big hit, & I have since then, made them even better with adding the ganached tops.  What gets better than toffee, almonds, & chocolate?  AMAZING!
Pin It

Ganache Toffee Crunch Cookies

Recipe by: Amber (Dessert Now, Dinner Later!)

• 1/2 cup butter
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1/2 tsp vanilla
• 1 large egg
• 1 1/4 cup flour
• 1/4 tsp salt
• 1/4 tsp baking soda
• 1/2 (8oz) bag of HEATH Milk Chocolate Toffee Bits
• 1/2 cup oatmeal
• 1/2 cup sweetened flake coconut
• 1/2 cup sliced almonds
• 1 cup semi-sweet chocolate chips
• 3 Tbsp butter

1. Preheat oven to 350*F.
2. Cream together the butter, sugars, & vanilla in a stand mixer.  Scrape bowl.
3. Beat the egg slightly; then add to butter mixture & mix well.  Scrape bowl.
4. 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.)
5. Mix in the toffee bits, oatmeal, coconut, & almonds.  Dough will be thick.
6. Drop dough in 1 1/2-inch balls onto a greased baking sheet & bake for 15 minutes (edges start to get brown.)  Let cookies cool.
7. Melt chocolate chips & butter in a double boiler.  Wait until it is melty before you stir it, or it may cease.
8. Once cookies are cooled, spoon some warm ganache on top of each cookie & sprinkle some extra toffee bits/sliced almonds.

Makes: Approximately 3 dozen cookies