Have you gained your COVID-15 yet?
Like many, I’ve been doing a lot of baking during the shut-down, and this Bacon Toffee Cookie is based on several other recipes that I came across and modified into one new cookie. Clearly, not something for vegetarians.
These are nice and soft, and stay fresh for quite a while when kept airtight. I find these are best as smaller cookies – mine are about 2″ diameter, which in my world qualifies as small.
Bacon Toffee Cookies
1 c (2 sticks) butter, room temperature
3/4 c brown sugar
3/4 c granulated sugar
1 large egg
1 large egg yolk
2 t vanilla extract
3 c all-purpose flour
1 t baking powder
3/4 t salt
¼ t baking soda
6 Sweet Jumbles Maple Bacon Marshmallows
1 c Milk Chocolate Toffee Bits
- Preheat oven to 375 degrees. Link baking sheet with parchment paper or silpat.
- Mix butter, brown sugar, and granulated sugar with an electric mixer until fluffy.
- Add egg, egg yolk, and vanilla until well mixed.
- In a separate bowl, whisk together flour, baking powder, salt, and baking soda. Gradually incorporate into butter mixture until combined.
- Cut or tear apart marshmallows into small pieces, about ½-inch cubed. The exact size or shape does not matter, as the marshmallows will melt in the oven and leave behind flavor.
- Mix marshmallow pieces and toffee bits into dough for about 20-30 seconds.
- Using your hands, roll dough into tablespoon-sized balls. Place on prepared baking sheet about 2-inches apart.
- Bake for 12 minutes, or until lightly golden.
- Cool one minute on baking tray and then transfer to a wire cooling rack to cool completely.