The holiday season is finally here! I know there are some who start celebrating the very minute Thanksgiving wraps up, and more power to them, but I find I really need a little breathing room between each holiday. We’re well into December now, though, so I am ready to embrace the tree, the lights, the music, and of course, all the baking.
Each year I try to test out a new cookie recipe. I know over the course of the next few weeks I’m going to get plenty of the old favorites at office parties, friends’ gatherings, and family time, so I don’t want to get burnt out on Christmas tree sugar cookies coated with sprinkles, Hershey’s kiss topped peanut butter cookies, or peppermint bark.
This year, I tried a variation on my personal chocolate chip cookie recipe to make it a little more seasonal. There’s a heavy hand of cinnamon and nutmeg in this one that reminds me of eggnog, but I could also see this making a delicious autumnal cookie as well. The white chocolate and crushed toffee bits work perfectly with those spices, and the cookies are equally delicious hot from the oven while the toffee is still a sticky, liquid caramel and the next day, once the toffee has hardened to add a crispy crunch (I may have had three this morning as breakfast with my espresso. Great prenatal nutrition. Mother of the year.). As a heads up, the cookies may be a little soft when you take them out of the oven. That’s okay! They will firm up as they cool. You want the bottoms to be a nice, even golden brown, but because of the flour in this recipe, if the tops brown up as well, it will yield a cookie with a hard, biscotti-like texture. The soft tops from the oven ensure that the centers of your cookie will stay soft and chewy even after everything has cooled. I hope that you love this recipe as much as I did! Comment and let me know how your batch turned out!
Christmas Spice White Chocolate Toffee Cookies
Yields about 2 dozen cookies
- 1 cup (2 sticks) butter, softened (I prefer using Kerrygold)
- 3/4 cup of granulated sugar
- 3/4 cup of packed brown sugar
- 2 eggs, room temperature
- 2 tablespoons of Madagascar vanilla extract (this is my favorite)
- 1 teaspoon of baking powder
- 1 teaspoon of nutmeg
- 2 teaspoons of cinnamon
- Dash of salt
- 3 cups of flour
- 1 cup of white chocolate chips (I prefer using Ghirardelli or Guittard)
- 1 cup crushed toffee (I used Heath Bits of Brickle, bear in mind that has nuts in it)
Preheat oven to 350 degrees. Cream butter and sugars until thoroughly mixed. Beat in eggs and vanilla. Add baking powder, cinnamon, nutmeg, and salt. Again, mix thoroughly to evenly disperse the spices, as they can clump up, and there’s nothing worse than a mouthful of ground cinnamon! Mix in flour one cup at a time. Add the toffee and white chocolate and stir. Drop spoonfuls of batter onto a greased cookie sheet and bake for 10-12 minutes. Due to the softness of the cookies when they first come out, a metal spatula may be most helpful to transfer them to a cooling rack. Allow to cool and enjoy!