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Toasted Coconut, White Chocolate, and Toffee Cookies

Toasted Coconut, White Chocolate, and Toffee Cookies

Now this is my kind of cookie. A little undercooked so they are a bit gooey, filled with white chocolate chips, milk chocolate-covered toffee pieces, and topped with toasted coconut. YUM! My son had a friend over after school today and both boys along with my daughter raved about these cookies. They called them definitely blog-worthy and super tasty, which of course made me want to try one too. Yep, definitely blog-worthy!!

Toasted Coconut, White Chocolate, and Toffee Cookies

How to Make Toasted Coconut, White Chocolate, and Toffee Cookies

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

Cream the butter with a mixer until lighter in color and creamy, about 1 minute. Add the brown sugar and white sugar and beat for 1 minute. Add the egg and vanilla then beat until creamy.

Combine the flour with baking powder, baking soda, and salt; mix well.

Gradually add the flour mixture to the butter mixture until combined. Add the white chocolate chips, toffee pieces, and 1/2 cup of the coconut. Mix until combined.

Drop small rounded balls of cooking dough on the prepared baking sheet, about 2 inches apart. Flatten the cookies a little bit then sprinkle some of the remaining coconut evenly on top of each cookie.

Toasted Coconut, White Chocolate, and Toffee Cookies

Place into the oven and bake for 9-10 minutes, or until slightly brown around the edges. Remove from the oven and allow them to cool on the baking sheet for 3 minutes. Transfer to a wire cooling rack to cool completely. Enjoy!

Toasted Coconut, White Chocolate, and Toffee Cookies

Toasted Coconut, White Chocolate, and Toffee Cookies

Toasted Coconut, White Chocolate, and Toffee Cookies

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Dessert
Servings: 24
Author: Pam - For the Love of Cooking

Ingredients

  • 1/2 cup unsalted butter room temperature
  • 3/4 cup brown sugar
  • 1/4 cup white sugar
  • 1 large egg
  • 1 tsp vanilla
  • 1 1/4 cups flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup white chocolate chips
  • 1/2 cup milk covered chocolate toffee pieces
  • 3/4 cup coconut divided

Instructions

  • Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
  • Cream the butter with a mixer until lighter in color and creamy, about 1 minute.
  • Add the brown sugar and white sugar and beat for 1 minute.
  • Add the egg and vanilla then beat until creamy.
  • Combine the flour with baking powder, baking soda, and salt; mix well.
  • Gradually add the flour mixture to the butter mixture until combined.
  • Add the white chocolate chips, toffee pieces, and 1/2 cup of the coconut. Mix until combined.
  • Drop small rounded balls of cooking dough on the prepared baking sheet, about 2 inches apart.
  • Flatten the cookies a little bit then sprinkle some of the remaining coconut evenly on top of each cookie.
  • Place into the oven and bake for 9-10 minutes, or until slightly brown around the edges.
  • Remove from the oven and allow them to cool on the baking sheet for 3 minutes.
  • Transfer to a wire cooling rack to cool completely. Enjoy!
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5 Comments

  1. this is exactly my kind of cookie too! those toffee bits make cookies so chewy and wonderful. love these, pam!