Best 3 Chocolate Toffee No Bake Cookies Recipes
Indulge your sweet cravings with our delectable Chocolate Toffee No-Bake Cookies, a symphony of flavors and textures that will tantalize your taste buds. These cookies are a delightful combination of rich chocolate and buttery toffee, held together by the magic of oats and peanut butter. They require no baking, making them a quick and easy treat for any occasion.
Our recipe collection offers three irresistible variations to satisfy every palate. The classic Chocolate Toffee No-Bake Cookies are a timeless favorite, featuring a harmonious blend of chocolate chips and toffee bits. For a nutty twist, the Chocolate Peanut Butter Toffee No-Bake Cookies introduce a generous helping of peanut butter, adding a creamy and nutty dimension to the mix. And for those who prefer a touch of mint, the Chocolate Mint Toffee No-Bake Cookies infuse a refreshing burst of mint flavor, creating a delightful balance of sweetness and coolness.
These no-bake cookies are not only a culinary delight but also a breeze to prepare. With just a few simple steps and readily available ingredients, you can whip up a batch of these delicious treats in no time. Whether you're a seasoned baker or a novice in the kitchen, our detailed instructions and helpful tips will guide you through the process, ensuring perfect results every time.
So, gather your ingredients, preheat your oven (for the toffee only), and embark on a delightful baking journey. Create a batch of these Chocolate Toffee No-Bake Cookies and experience a symphony of flavors that will leave you craving more.
CHOCOLATE TOFFEE COOKIES II
These cookies will become crisp after they have cooled.
Provided by Stephanie
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Yield 18
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees F).
- Beat butter and sugar in large bowl until fluffy. Add egg, rum, and vanilla and beat until well blended.
- Sift flour, cocoa, baking soda and salt into small bowl. Stir dry ingredients into butter mixture. Mix in toffee and chopped almonds.
- Drop batter by heaping tablespoonfuls onto heavy large ungreased baking sheet, spacing 2 inches apart. Bake until cookies puff slightly and crack on top but are still soft to tough, about 11 minutes. Let cookies cool on sheet 1 minutes. Transfer cookies to rack and cool completely. Repeat shaping and baking with remaining batter.
Nutrition Facts : Calories 260.4 calories, Carbohydrate 31.1 g, Cholesterol 40.2 mg, Fat 14.5 g, Fiber 1.2 g, Protein 2.1 g, SaturatedFat 7.7 g, Sodium 170.6 mg, Sugar 12.7 g
NO-BAKE CHOCOLATE CLUSTERS
These little cookies are a bunch of good things all at once: crunchy and chewy, sweet and salty, craggy and never neat, or ever the same, which is just as they should be. The must-have ingredients are melted chocolate, either dark or white (or both), and cornflakes. The coconut is optional, and the cranberries are up for grabs - you can swap them for raisins or small bits of other dried fruit. Since these require nothing but melting and stirring, and because the ingredients are so basic, these can be a spur-of-the-moment cookie, a boon when there's often not enough time.
Provided by Dorie Greenspan
Categories cookies and bars, dessert
Time 20m
Yield 40 cookies
Number Of Ingredients 7
Steps:
- Line a baking sheet with parchment paper or a baking mat or with 40 mini-muffin liners.
- If you're using white chocolate, use 6 tablespoons/85 grams butter. For semisweet chocolate, use 8 tablespoons/113 grams butter. Put the butter in a small saucepan, top with the chocolate and cook over very low heat, stirring almost constantly, until smooth. (Alternatively, you can stir in a heatproof bowl set over simmering water or in a microwave-safe bowl in a microwave, stirring in 20-second increments.)
- Meanwhile, toss the cornflakes, cranberries and coconut, if using, in a large bowl. Pour over the melted chocolate and gently stir in with a flexible spatula. Some of the cereal will break - it's inevitable - but keep working until you've coated all of the flakes.
- Use a medium cookie scoop or two spoons to shape sweets either on the lined baking sheet or in the paper liners. Gently press the mixture into the scoop or a spoon, binding the elements, before releasing the scoop or scraping the mixture off the spoon with another spoon onto the sheet or into the liners. Finish with salt and sprinkles, if using.
- Refrigerate or freeze (my preference) for about 30 minutes, or until set, before serving. To keep, cover and refrigerate for up to a week or freeze for up to a month. These are good straight from the fridge or just a few minutes out of the freezer.
CHOCOLATE TOFFEE COOKIES
With one bite of these rich and gooey cookies, friends and family will be surprised to learn that they started from a boxed cookie mix. Patricia Van Wyk of Newton, Iowa created these crisp and crunchy cookies with a chewy interior. TIP: Dip them into hot coffee or tea for an after-lunch pick-me-up.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2 dozen.
Number Of Ingredients 5
Steps:
- In a large bowl, combine the cookie mix, oil, egg and water. Stir in toffee bits. , Drop by tablespoonfuls 2 in. apart onto parchment paper-lined baking sheets. Bake at 350° for 10-12 minutes or until set. Cool for 2 minutes before removing to wire racks.
Nutrition Facts : Calories 153 calories, Fat 9g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 91mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.
Tips:
- Use a food processor to finely chop the toffee until it resembles coarse crumbs. This will help you evenly distribute the toffee throughout the cookies.
- If you don't have a food processor, you can chop the toffee by hand with a sharp knife. Just be sure to chop it very finely so that it doesn't overwhelm the other ingredients in the cookies.
- Don't overmix the cookie dough. Overmixing will make the cookies tough.
- Chill the cookie dough for at least 30 minutes before shaping and baking. This will help the cookies hold their shape and prevent them from spreading too much.
- Bake the cookies at 350°F (175°C) for 10-12 minutes, or until they are set and the edges are just starting to brown.
- Let the cookies cool completely on a wire rack before serving. This will help them firm up and develop their full flavor.
Conclusion:
These chocolate toffee no-bake cookies are a delicious and easy-to-make treat that are perfect for any occasion. They are made with just a few simple ingredients and can be ready in under an hour. So next time you're looking for a quick and satisfying snack, give these cookies a try!
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