A new recipe that I tried this week, and I think it's amazing! I love the chocolate and toffee, plus this ultra soft cookie dough-- WOW!
Ingredients:
1 Cup Butter, softened
3/4 Cup Brown Sugar
1 Small Box Instant Vanilla Pudding
1 t Vanilla (Mexican Vanilla is my favorite)
2 Eggs
2 1/2 Cups Flour
1 t Baking Soda
1 Bag Hershey Extra Creamy Milk Chocolate with Toffee and Almonds (use about 9 oz)
Directions:
Preheat oven to 375F. In a large bowl cream butter, brown sugar, vanilla pudding and vanilla. Add eggs one at a time, beating until light and fluffy. Combine flour, baking soda and add to the creamed mixture. Chop chocolates into small pieces and stir into dough. Drop my spoonful onto greased cookie sheet. Rough chop extra chocolate and place a few larger pieces on top of cookie before baking. Bake for 9 minute.
Tips:
Make sure your butter is just softened (not melted), or your creamed mixture will come out runny.
I am always looking for cookies that "hold shape" instead of spreading out when baked, well here you go.
Leave the extra chocolate off the top if you want to stack these to bag and tie for a gift.
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