Toffee Coffee Cookies
May 09, 2021
"Here a cafe mocha is turned into a cookie. Chopped up pieces of toffee candy (like a Heath Bar) create crunch, which adds so much flavor and texture to an already delicious cookie."
- Serving Size: 1 (296.5 g)
- Calories 1124.4
- Total Fat - 53.3 g
- Saturated Fat - 30.5 g
- Cholesterol - 332.3 mg
- Sodium - 794.2 mg
- Total Carbohydrate - 147.6 g
- Dietary Fiber - 7.7 g
- Sugars - 98.8 g
- Protein - 18.2 g
- Calcium - 137.8 mg
- Iron - 3.9 mg
- Vitamin C - 0.2 mg
- Thiamin - 0.4 mg
Use the paddle attachment on your stand mixer.
Cream the sugars and butter until smooth.
Whisk the eggs and vanilla extract until homogenized.
Gradually add the eggs mix to the creamed mixture. Continue to mix until smooth.
Combine the flour, baking soda, and baking powder.
Add all of the dry ingredients and paddle until almost mixed. Add the espresso powder and heath bar pieces.
Mix until fully combined, be careful not to over mix at this stage.
Scoop using a 1.33 ounce scooper.
Bake at 350 degrees Fahrenheit for 5 minutes then rotate the pan in the oven and bake until the cracks begin to lose their shine.
Tips & Variations
No special items needed.