COFFEE TOFFEE COOKIES RECIPES

Steps:

• PREHEAT oven to 350°F. Line 2 cookie sheets with Reynolds Parchment Paper; set aside. On another sheet of parchment paper, combine flour, cocoa, baking soda and salt; set aside. BEAT butter, brown sugar and granulated sugar together in a large bowl, on medium speed with an electric mixer, until light and fluffy. Dissolve instant coffee in milk. Beat in coffee mixture, eggs and vanilla until well blended. ADD flour mixture gradually to creamed mixture; beat on low speed just until blended. Reserve 3/4 cup toffee bits; stir remaining toffee bits into dough. Drop by heaping tablespoons about 2-inches apart onto parchment-lined cookie sheets. Combine chocolate chunks, almonds and reserved toffee bits; set aside. BAKE 4 minutes (cookies will still be wet on top.) Remove from oven; press cookie flat with the back of the measuring spoon. Sprinkle 1 heaping tablespoon almond-toffee mixture onto each cookie. Using the back of the measuring spoon again, lightly press topping into dough to form a larger round cookie. CONTINUING BAKING 8 to 9 minutes longer or until cookies are set. Do not over bake. Slide parchment with cookies onto a wire rack to cool. REYNOLDS KITCHENS TIPS: - Toast almonds in skillet over medium-high heat, stirring constantly until browned. - A #30 size scoop works perfectly for dropping cookie dough onto cookie sheets.

Steps:

• Preheat oven to 350°. In a small bowl, dissolve coffee granules in hot water., In a large bowl, cream butter, shortening and sugars until light and fluffy. Beat in eggs, melted chocolate, vanilla and coffee mixture. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in toffee bits and baking chips., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake 16-18 minutes or until edges are lightly browned. Cool on pans 2 minutes. Remove to wire racks to cool.