TOFFEE CRUNCH COOKIES are easy to make and always a crowd pleaser!
This year for Christmas I am determined to enjoy every single second. In the past, I’ve found myself caught up in the minutia of the holiday – rushing around to get things done and going overboard.
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This year, I’m putting a stop to it all. I’m taking time to enjoy the holidays. I’m going to enjoy decorating, instead of trying to out-do myself from previous years. I’m going to make Christmas projects with my son. I’m going to sit by the fire and just enjoy my tree. And, I’m going to bake cookies. I’m not going to churn out cookies like a bakery. I’m going to make small batches of our family favorites with my son. While listening to our favorite Christmas music and singing off key. And, we’re going to enjoy every second of it.
One of our favorite holiday cookies are these Minty Surprise Cookies. We’ve made them for years and everyone loves them. To mix things up a bit, I swapped out the mint for toffee. The result was an instant hit!
These Toffee Crunch Cookies are easy to make and a great recipe to have the kids help with. You can use your favorite sugar cookie recipe (here’s mine) or you can totally cheat and use a cookie mix from the grocery store. Either way, they will turn out great!
I drizzled mine with melted milk chocolate, but you can also drizzle white chocolate mixed red or green food coloring to give them a more festive look. Or even sprinkle chopped up toffee candies on top.
Because they’re so easy to make, these cookies are great for holiday cookie exchanges. It’s not hard at all to whip up big batches of them.
Best wishes from my family to yours for a happy and healthy holiday season!
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Toffee Crunch Cookies
- 1 batch sugar cookie dough enough for 24 cookies (Store bought or homemade)
- 24 Andes Toffee Crunch Thins
- 1 cup chocolate chips
Prepare sugar cookie dough according to recipe or package directions.
Use a medium cookie scoop to portion out 1 cookie.
Flatten dough slightly in your hand and place unwrapped Toffee Crunch Thin in the center.
Cover candy with dough and form a ball, the candy should be hidden inside of the center of the dough ball.
Repeat with remaining dough and candies.
Place cookies several inches apart on cookie sheets.
Bake at 350 degrees for 8-10 minutes or until cookies are baked through and golden around the edges.
Allow to cool for 2 minutes before removing them from the cookie sheets and placing them on cooling racks.
While the cookies cool completely, melt chocolate chips.
Place melted chocolate in a zipper bag; snip the tip off of one corner and drizzle chocolate on top of cookies.
All chocolate to cool completely before storing.
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