Toffee Crunch Cookies
Toffee Crunch Cookies are easy to make and always a crowd pleaser!
Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Servings 24 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.