Brown Sugar Toffee Cookies

I promised you the best cookies ever, and here they are.  Brown Sugar Toffee Cookies.  They were a major hit at Peter's clinic today, and well, a hit with me.  I follow several blogs, and I came across this yesterday on Joy the Baker.  Brown Sugar Cookies?  Those sound amazing.  I changed a few things, like adding 2 chopped toffee bars to the batter.  The result is a crispy on the outside, chewy on the inside, fall-like bit of heaven in a cookie.

Take the time to whisk together your dry ingredients,
or sift them.  It makes a difference!!

They really are fall-ish, like everything else I'm making now-a-days.  Why does toffee taste autumnal?  Maybe it's because toffee is kinda like caramel, caramel=caramel apples=apple picking=harvest=fall.  Glad we solved that equation.  Plus, there's a touch of spice from cinnamon and pumpkin pie spice, so that never hurts.

Really thick dough!!

I hope you enjoy these as much as we did.  I had all the ingredients on hand (with the exception of the toffee bars, but I ran downstairs to the convenience store in our apartment, and voila!!  Toffee bars!!).

Wonder what happened to this blob of dough?  Salmonella, I'm not scared.

Brown Sugar Toffee Cookies
Adapted from Joy the Baker

1 3/4 cup all purpose flour
2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp pumpkin pie spice
1 stick butter, softened
1 cup brown sugar
1 tsp vanilla extract
1 large egg
2 toffee bars, chopped
A few extra chocolate chips, if you feel it's necessary

Preheat oven to 350 degrees.  In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and pumpkin pie spice.

In a mixer, beat butter and brown sugar on medium speed for about 3-5 minutes, scraping bowl occasionally.  Add egg and vanilla extract, and beat for 1 minute more.  Make sure ingredients are well-combined.

Add the dry ingredients gradually to the butter and sugar mixer.  Beat until the dough just comes together.   Fold in toffee pieces with a spatula.

Using a cookie scoop (or 2 spoons), drop cookie dough onto well-greased baking sheets.  Bake for 10-12 minutes or until lightly browned.  Cool on pan for 5 minutes before transferring to wire rack to cool completely.  Enjoy!!