White & Chocolate Chip Cookies with Marshmallow Bits and Toffee

So, my best friend Jeannie turns the big 3-0 today and even though her gift will be arriving late, this is one part of it. She requested some cookies baked by yours truly and I wanted to try something new. Jeannie is actually allergic to milk/dark/semi-sweet chocolate, so I made her cookies without and added milk chocolate chips to the rest of the dough.

White & chocolate chip cookies with marshmallow bits and toffee. Now, say that 5 times fast! Goodness, that title alone is such a mouthful. The recipe calls for 3 cups of flour!! Probably because there's so much add ins, but my dough was slightly crumbly. Jenny from Picky-Palate didn't instruct to refrigerate the dough before baking like most cookie recipes do, but I made the dough at about midnight and I don't plan to bake and ship til next week anyways. Today, I decided to bake half a dozen just for myself to test it out and of course taste test to make sure it's good enough for my bestie. I let the dough sit out for a bit and when it came to scoop my dough, it was still pretty hard and very crumbly. I baked it the full 12 minutes like the recipe suggested and even let it sit on the cookie sheet for 5 minutes before putting it on the cooling rack. The cookies barely spread and the middle still had that undercooked doughy texture which I personally don't like. The cookie itself? SUPER SWEET! Oh man. Still a good cookie. Happy Birthday Jeannie!! ♥



White & chocolate chip cookies with marshmallow bits and toffee Recipe by Picky-Palate

2 sticks softened unsalted butter
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
3 cups all purpose flour
1 teaspoon baking soda
3/4 teaspoon kosher salt
1 cup chocolate chunks
1 1/2 cups white chocolate chips
3/4 cup mini marshmallow bits
1/4 cup toffee chips

1. Preheat oven to 350 degrees F. and line large baking sheet with parchment or silpat liner.

2. In stand mixer, beat butter and sugar for 3-4 minutes, will be light and fluffy. Add eggs and vanilla until well combined. Slowly add flour, chocolate, chips, marshmallow bits and toffee. Mix until just combined.

3. With a medium cookie scoop, scoop dough onto prepared baking sheet, about 1 inch apart. Bake for 10-12 minutes, until baked to your liking. Remove and let cool for 5 minutes on baking sheet before transferring to cooling rack.

Chocolate Toffee Caramel Cookies

Today is hubby's 29th birthday and the last day or so, I have been baking up a storm. Originally I was only going to bake cupcakes which I did (look out for the post soon), but I want him to bring most of them to work. Except, I only have a dozen of cupcakes to send to his company/team, so an addition of cookies have also been included. This is my favorite Toffee Cookie recipe, but since I was really low on toffee chips and was in no mood running to the store at 11pm, I added caramel bits. The cookie is still delicious though. The melted caramel bits add a different texture, but since it melted, it's hardened and there's a chew to it. Not too bad. I probably wouldn't add them because I do love the original toffee recipe. Anyways, give it a go or leave them out.



Chocolate Toffee Caramel Cookies
Original recipe from Simply Recipes

2 1/2 cups unbleached all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup (2 sticks) unsalted sweet butter, room temp
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups toffee chips
1 cup chocolate chips
1 cup caramel bits

Sift together the flour, salt, and baking soda. Set aside.

Cream butter until fluffy. Add the sugar and continue to beat until light and fluffy. Beat in eggs one at a time, and vanilla.

Alternatively mix in the toffee chips and the flour mixture, a third at a time, until well blended. Chill cookie dough for at least an hour (or 30 minutes in the freezer).

Preheat oven to 350°F. On cookie sheets lined with parchment paper spoon out the cookie dough in small 1-inch diameter balls (size of a large marble). Place dough balls 3 inches away from each other on the cookie sheets.

Bake for 10-12 minutes, until the edges are just starting to brown. Remove from oven and let cool for a few minutes.