Fashioned after the Nebraska-made butter brickle ice cream, these buttery cookies are full of toffee bits.
Storage: Store in an airtight container for 3 days, or freeze for up to 3 months.
Adapted from a recipe on anaffairfromtheheart.com.
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Ingredients
measuring cupServings: 48 (makes 48 cookies)
Directions
Step 1
Position a rack in the middle of the oven and preheat to 350 degrees. Line two large sheet pans with parchment paper.
Step 2
In a medium bowl, whisk together the flour, baking soda and salt.
Step 3
In a stand mixer fitted with a paddle attachment, or in a large bowl with a hand mixer, beat the butter on medium-high speed until fluffy, about 2 minutes. Add the sugars and vanilla, and beat on medium-high until fluffy and thoroughly combined. Add the eggs one at a time, beating well after each addition. Gradually add the flour mixture, beating on low until incorporated. Fold in the toffee bits.
Step 4
Drop by rounded teaspoons onto the prepared pans. Bake one pan at a time, for 9 to 11 minutes, or until slightly brown. Let the cookies cool for a few minutes on the pan, then transfer to a wire rack to cool completely. Serve, or store in an airtight container.
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Nutritional Facts
Per cookie
Calories
95
Fat
4 g
Saturated Fat
2 g
Carbohydrates
15 g
Sodium
64 mg
Cholesterol
1 mg
Protein
1 g
Sugar
11 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
Adapted from a recipe on anaffairfromtheheart.com.
Tested by Monica Norton and Lisa Cherkasky.
Published December 3, 2019
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