This cookie is kind of like Panera’s Toffee Nut Cookie, but homemade. I made these cookies the first week of the new year and I have had absolutely no time to post about them (and this post will be short, for me).
To create the cookie, I looked at the ingredients listed on the package of the Panera cookie. I then decided to modify my basic chocolate chip cookie recipe based on the ingredient list from the Panera cookie. Lastly, to make my cookie more special I added more nuts and toffee than in the Panera Cookie. I believe the add-ins in the Panera cookie are minimal to keep costs down. I, however, am only concerned with my bottom, not my bottom line :-)
So, if you like the Toffee Nut Cookies made by Panera, try making them at home. Not saying they will replace a large, delicious Panera cookie, (I mean hello... It is Panera!) but they will more than satisfy.
Toffee Nut Cookies
1 cup (2 sticks) Butter
3/4 cup Brown Sugar
3/4 cup Granulated Sugar
2 tsp Vanilla Extract
2 Eggs (or Egg Replacer)
2 1/2 cups All Purpose Flour
1 tsp Salt
1 tsp Baking Soda
1 bag Heath Toffee Bits (the kind without chocolate)
1 cup Brazil Nuts (ground with about 1/4 cup of the flour above so it does not form a butter in the food processor; also, if you like larger chunks of nuts, do not grind the nuts as fine)
1. Pre-heat oven to 350 F.
2. Cream together butter and sugars.
3. Add in vanilla and eggs (or egg replacer).
4. In a separate bowl mix the flour, ground brazil nuts, salt, and baking soda.
5. Add the flour mixture to the butter mixture and mix until combined.
6. Add in the toffee bits and mix in completely.
7. Scope cookies onto parchment lined cookie sheet, leaving space because they will spread.
8. Bake for about 15 minutes.
9. Cool (hot bubbling sugar right out the oven, not a good idea) and enjoy!