Cinnamon-Toffee Chews

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quick-n-easy
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: about 4 dozen cookies.

Recipe photo

If you're a chewy cookie kind of baker, this recipe is for you. With the help of our newest bake-able add-in, toffee crunch, we've created this salty-sweet, cinnamon-spiced cookie that's as fitting for the holidays as gingerbread. For a nutty twist, add 1/2 cup small-diced pecans or walnuts.

Cinnamon-Toffee Chews

star rating (6) rate this recipe »
quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: about 4 dozen cookies.
Published: 09/09/2013

Ingredients

  • 1 3/4 cups King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, at room temperature
  • 1/2 cup packed dark brown sugar
  • 1/4 cup dark corn syrup
  • 1 tablespoon milk
  • 1/2 cup toffee crunch or butterscotch chips
  • 1/2 cup chopped walnuts or pecans, optional

Directions

1) Preheat the oven to 325°F. Line two baking sheets with parchment paper, or grease lightly.

2) Combine the flour, baking soda, cinnamon, and salt.

3) In a separate bowl, beat the butter with the sugar until light and creamy.

4) Add the corn syrup, beating until combined.

5) Stir in the dry ingredient, then the milk and toffee crunch.

6) Scoop the dough a teaspoonful at a time onto the prepared baking sheets (a teaspoon cookie scoop works well here), spacing them at least 1" apart.

7) Bake the cookies for 8 to 10 minutes, until they're firm around the edges. Remove them from the oven, and allow to cool slightly before serving.

Yield: about 4 dozen cookies.

Reviews

1
  • star rating 12/24/2013
  • Susan from Glencoe, IL
  • This recipe sounded good and batter tasted like it would, but they looked totally uncooked and I let them stay in another 8 minutes. Once they cooled they were hard as a rock. There should be a note in the recipe that mentions they will look uncooked when ready to remove from the oven.
    I am sorry to hear that this recipe did not work out for you! Please feel free to call our Baker's Hotline so we can troubleshoot! Jon@KAF 855 371 2253
  • star rating 12/21/2013
  • Ken from Boston, MA
  • The dough is a bit odd; very dry and no eggs. So, sort of like a shortbread. I added a few more drops of milk so it held together better; but then after scooping onto the cookie sheet, I flattened them a little with a heavy drinking glass. The flavor and texture were divine; very cinnamony with a hit of sweetness from the candy. These were a hit.
  • star rating 12/16/2013
  • Patricia from Illinois
  • For cookies at a busy time of year, these could not be easier nor better tasting. Had absolutely no trouble with them, the dough was manageable and worked up like a dream. Shaped into small balls and managed to get 60 cookies to add to my cookie trays.
  • star rating 11/27/2013
  • Lori from New Palestine
  • I read the comments and still decided to make them. I am gluten-intolerant so I had to use a GF mix. I also added a teaspoon of xanthan gum and a teaspoon of flavor enhancer. Finally a teaspoon of butterscotch flavor. I used the other ingredients as is. GF dough is drier so sometimes the liquid sometimes has to be increased. GF sometimes takes longer shorter times to bake. My husband, who is not GI liked them.
  • star rating 11/17/2013
  • Dana from Sunnyside
  • I am not sure whether it was me or the recipe, but these were an unmitigated disaster. Despite being a fairly proficient home baker, and following the recipe to a T, the cookies did not turn out at all. The dough was extremely sandy and dry after mixing (perhaps the recipe is missing eggs?), and while I was able to pack it into a cookie scoop, I knew they wouldn't turn out. Indeed, in the oven, they baked into dry little mounds. Such a disappointment and a waste of the pricey toffee chips.
    We're sorry to hear you did not care for this recipe. Please call our bakers hotline if you would like to troubleshoot. ~ MJ
  • star rating 10/10/2013
  • Amy from Langley
  • Fabulous inspiration! sadly no KA products in my area (I've had poor luck with the cross border shipping thing) so my version is rife with substitutions: made my own toffee bits from the Joy of Baking site (more subs as I used hazelnuts & walnuts in place of almonds & no chocolate), Lyle's Golden Syrup for corn syrup, HAD to add some vanilla, (old fashioned) sour cream as no milk ... first batch is out of the oven, Sweet & cinnamony & chewy
1
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