Cheesecake Toffee Drops
Ingredients
- 1 13 cups all-purpose flour ⓘ
- 12 teaspoon baking soda ⓘ
- 14 teaspoon salt ⓘ
- 1 cup firmly packed light brown sugar ⓘ
- 8 tablespoons cream cheese, at room temperature ⓘ
- 4 tablespoons unsalted butter, at room temperature ⓘ
- 1 egg ⓘ
- 1 teaspoon vanilla extract ⓘ
- 1 cup chopped chocolate-covered english toffee bar (such as Heath or Skor) ⓘ
Instructions
- Place rack in center of oven and preheat oven to 300 degrees.
- Set aside an ungreased baking sheet.
- Place flour,baking soda and salt in a small bowl and whisk to blend well.
- Place brown sugar, cream cheese and butter in a medium sized mixing bowl and beat with a hand-held electric mixer on medium speed until dough is lighter in texture, about 20 seconds.
- Add egg and vanilla, mix briefly to blend.
- Scrape down sides of bowl and add flour mixture.
- Beat on low speed just until dry ingredients are blended inches.
- Stir in chocolate-covered toffee with a wooden spoon.
- Drop cookie batter by rounded tablespoons into twenty-four mounds onto baking sheet, spacing them 1-1/2 to 2 inches apart.
- Bake until cookies appear dry and are golden, up to 20-25 minutes.
- While cookies are baking, lay waxed paper on wire rack.
- Remove baking sheet from oven and immediately transfer cookies to waxed paper.
- Let cookies cool completely.
Nutrition & Diet Analysis (per serving)
734
kcal
37% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).