• Home
  • About
  • Recipe Index

Cookie Madness

menu icon
go to homepage
  • Home
  • About
  • Recipe Index
subscribe
search icon
Homepage link
  • Home
  • About
  • Recipe Index
×
Home » Butterscotch and Nut Cookies

Sue's Toffee Crunch Cookies

Modified: Jan 7, 2021 · Published: Aug 21, 2018 by Anna · This post may contain affiliate links · 5 Comments

Jump to Recipe

With cooler weather on the way, I'm starting to think about cookies. Oh wait, I'm always thinking about cookies! Anyhow, it occurred to me that these Heath Toffee Crunch Cookies from Sue would be a welcome addition to holiday cookie platters. The recipe is from a little book Sue made when she was a girl which she brought along on her recent visit to Chicago.

Sue's Toffee Crunch Cookies

As we thumbed through Sue's book we got a kick out of seeing how many times "oleo" and shortening appeared rather than butter. For those of you wondering what "oleo" is, it's margarine. Luckily butter works just as well.

Sue's Toffee Crunch Cookies

Above is a photo of the cookies Sue made. They're loaded with pecans and crushed Heath bars so they have more of a pecan/toffee/milk chocolate flavor rather than a chocolate chip flavor. They are similar to Minnesota Munchers, but call for a little more flour. Speaking of which, the recipe calls for 1 ½ cups of sifted flour. If you don't have a scale it's good to sift, but if you do just weigh out 185 grams.

Here's a texture shot. All of the "crunch" comes from the pecans and toffee, so it's important to use the full amount.

Toffee Crunch Cookies

Lastly, you can make these cookies with a medium cookie scoop, small cookie scoop or rounded teaspoons. To get 36 cookies you'll need to go with the teaspoons. In this case I recommend keeping them on the small size so you'll get more crunch.

Sue's Toffee Crunch Cookies

Recipe

Sue's Toffee Crunch Cookies

Sue's Toffee Crunch Cookies

Cookie Madness
This is an old recipe from my baking buddy, Sue in MN. She's been making these since she was a child.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 12 minutes mins
Total Time 22 minutes mins
Course Dessert
Cuisine Cookies
Servings 36

Ingredients
 

  • 1 ½ cups sifted all-purpose flour 185 grams
  • ½ teaspoon baking soda
  • ½ teaspoon salt or ¾ teaspoon if using unsalted butter
  • 1 stick 114 grams salted or unsalted butter, softened
  • ¾ cup packed brown sugar 140 grams
  • 1 egg
  • ¾ to 1 teaspoon vanilla extract
  • 1 cup crushed Heath bars 125 grams, about 20 miniatures
  • ⅓ cup chopped toasted pecans (I used closer to ½ cup)

Instructions
 

  • Preheat oven to 350 degrees F. Have ready two ungreased baking sheets.
  • Whisk together the flour, baking soda and salt.
  • In a large mixing bowl, beat the softened butter and brown sugar until creamy. Add the egg and beat until well blended, then beat in the vanilla extract.
  • Stir the flour mixture into the butter mixture until blended, then stir in the toffee and pecans.
  • Using a small cookie scoop or rounded teaspoons, scoop out rounds and arrange 2 inches apart on baking sheets.
  • Bake one sheet at a time for 12 minutes or until cookies appear one.
  • Alternatively, scoop all of your balls of dough onto a plastic wrap lined tray. Cover and chill several hours or overnight, then bake the chilled dough balls.
  • You can also make the cookies bigger if you like. A medium size cookie scoop will give you about 20 cookies.
Tried this recipe?Let us know how it was!

If you try Toffee Crunch Cookies, let me know what you think!

More Butterscotch and Nut Cookies Archives

  • sea salt caramel chip cookies
    Sea Salt Caramel Chips Pecan Cookies
  • Cranberry Crisps
    Sliced Cranberry Cookies with Pecans
  • Pecan Crispies
    Pecan Crispies
  • butter pecan cookies
    Self-Rising Flour Butter Pecan Cookies

Comments

    Leave a Reply

    Your email address will not be published. Required fields are marked *






  1. Sue says

    August 23, 2018 at 8:00 pm

    5 stars
    I’m glad you tried them! I really like these cookies. It’s awesone that you converted things to weights. I never sift the flour when I make them because I doubt my Mom would have.

  2. Sonya says

    August 22, 2018 at 9:17 am

    What a cute story, an amazing heirloom book, and a delicious sounding and looking cookie!!!

  3. Anna says

    August 22, 2018 at 8:13 am

    They really do.

  4. Terry says

    August 22, 2018 at 8:09 am

    Yum. Since nuts never go in anything I make, I'll add extra Heath. Heath bars make everything better, right?

  5. cookienurse says

    August 22, 2018 at 6:42 am

    I got a big kick at seeing the mimeograph copy of the recipe! I can still remember the smells of freshly printed sheets of paper!
    Looking forward to trying out the recipe 🙂

Peanut Butter Fudge Jumbles recipe baked in a 9-inch square Pampered Chef stoneware pan.

Hello!

I'm Anna, and welcome to Cookie Madness. To learn more about me, check the About page.

About

Footer

About

Privacy

Contact

    Cookie Madness is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.

    © All rights reserved. Do not copy, distribute, or reproduce without permission.