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“The bakery near my grandmother's house used to sell these cookies and they were a real treat for us kids. Now that we're grown, and the bakery is closed, the best alternative was to make them myself.”
READY IN:
50mins
YIELD:
2 dozen
UNITS:
US

Ingredients Nutrition

Directions

  1. For the Buttercrunch Toffee:
  2. Line a rimmed cookie sheet with wax paper and set aside. In a heavy bottom saucepan, melt butter. Add sugar and cook over medium high heat until boiling. Reduce heat and continue to cook until it reaches 290 F on a candy thermometer. Remove from heat and pour onto pan. Set aside to cool. When cool, break toffee into small pieces.
  3. For the Cookies:
  4. Preheat oven to 325. In a medium bowl, sift together flour, confectioner’s sugar, cornstarch, baking powder, baking soda, and salt. Set aside. In a large bowl, cream butter and sugars. Add eggs, one at a time, beating after each addition. Add vanilla and corn syrup (optional). Stir in candy pieces, mixing thoroughly. Refrigerate dough for 30 minutes. Roll into 1 ½” balls (approximately 1 rounded Tablespoon). Place 2” apart on an ungreased tray. Bake at 325 for 10 minutes. Cool on tray for 5 minutes before transferring to a wire rack.

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