Toffee Crackle Cookies
- Servings: 48 cookies
- Course: Dessert
Reynolds Kitchens tip
Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.
- Reynolds® Parchment Paper
- 1 cup butter, softened
- 1 cup packed brown sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 egg
- 1 teaspoon vanilla
- 2-1/4 cups all-purpose flour
- 1 cup chocolate-covered toffee pieces
- Granulated sugar
Preheat oven to 300 degrees F.
In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking powder, and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in toffee pieces.
Shape dough into 1-1/4-inch balls. Place 2 inches apart on a parchment paper lined cookie sheet.
Dip the bottom of a glass in granulated sugar and flatten each ball to about 1/4-inch thickness.
Bake about 20 minutes or until edges are firm but not brown.
Transfer cookies to a wire rack; cool.