Chocolate Dipped Toffee Bits Cookies

Chocolate Dipped Toffee Bits Cookies

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SKILL LEVEL : intermediatePREP TIME : 30  Minutes

Ingredients

  Amount Per Serving % DV *
Calories120
Calories from Fat50
Total Fat6 g9% DV
Saturated Fat3 g18% DV
Trans Fat0 g
Cholesterol20 mg7% DV
Sodium100 mg4% DV
Total Carbohydrates16 g5% DV
Dietary Fiber0.0 g0% DV
Sugars12 g
Protein1 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron2% DV
  Amount Per Serving % DV *
Calories120
Calories from Fat50
Total Fat6 g9% DV
Saturated Fat3 g18% DV
Trans Fat0 g
Cholesterol20 mg7% DV
Sodium100 mg4% DV
Total Carbohydrates16 g5% DV
Dietary Fiber0.0 g0% DV
Sugars12 g
Protein1 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron2% DV
  • 1-1/3 cups HEATH BITS 'O BRICKLE Toffee Bits (8 oz. pkg.)
  • 1/2 butter or margarine (1 stick) , softened
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup light brown sugar packed
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 1-3/4 cups HERSHEY'S MINI KISSES Brand Milk Chocolates (10-oz. pkg.)
  • 2 tablespoons shortening (do not use butter, margarine, spread or oil)
  • 2-1/4 cups all-purpose flour

Directions

  • 1. Heat oven to 350°F. Line cookie sheet with parchment paper or lightly grease.
  • 2. Stir together flour, baking soda and salt; set aside. Beat butter, granulated sugar, brown sugar and vanilla in large bowl until well blended. Add eggs; beat well. Gradually add flour mixture, beating until well blended. Stir in toffee bits. Drop by rounded teaspoons onto prepared cookie sheet.
  • 3. Bake 9 to 11 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely.
  • 4. Line tray with wax paper. Place chocolate pieces and shortening in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chocolates are melted and mixture is smooth when stirred.
  • 5. Dip about one-half of each cookie into melted chocolate. Shake gently and scrape cookie bottom on edge of bowl to remove excess chocolate. Place on prepared tray. Refrigerate until chocolate is firm, about 30 minutes. Store in cool, dry place with wax paper between layers of cookies. Makes about 48 cookies.
Ingredients sitting on a table

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