Maple Toffee Cookies

These cookies scream fall in New England without being pumpkin or apple flavored.  There's nothing like stopping at a sugar shack in Vermont while leaf peeping to pick up a jug of maple syrup, and possibly some other maple goodies.  But cookies are not a maple treat I typically see in our New England travels, so I was eager to try them and they certainly are delicious.  These maple toffee cookies have a strong maple flavor and are studded with crunchy toffee and speckles of chocolate.  A delicious and crisp cookie perfect for enjoying with coffee or tea, you might find these as a new fall favorite.

Aimee shared these cookies over at Shugary Sweets and I knew Dave would love them in all their maple goodness.  I did have to make some alterations though.  First, I decided to substitute some of the brown sugar for maple sugar, just to enhance that maple flavor.  And since I couldn't find the suggested Green and Blacks Milk Chocolate Toffee, I substituted with milk chocolate toffee bits and added some dark chocolate morsels for a contrast.  I love how these cookies turned out, with lots of flavor and a slight crunch.  But now I'm out of maple sugar, so it looks like I need to hit up the sugar shack!

Maple Toffee Cookies

Ingredients

3/4 cup butter, softened
1 1/4 cup brown sugar
1/2 cup maple sugar
1/2 teaspoon salt
2 eggs
1 teaspoon maple flavor
1 teaspoon cornstarch
2 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup milk chocolate toffee bits
1/2 cup toffee bits
1/3 cup dark chocolate chips

In the bowl of stand mixer or a large bowl with a hand held mixer, cream butter and sugars until light and fluffy, about 3-4 minutes.  Beat in eggs, one at a time, then mix in maple flavor and cornstarch.

 In a medium bowl, whisk together flour, baking soda and baking powder.

Gradually add flour mixture to butter mixture and stir until just combined.

Stir in milk chocolate toffee bits, toffee bits and dark chocolate chips.

Drop dough onto parchment or Silpat lined cookie sheets.  (Note: I used a small cookie scoop).  Slightly flatten the dough balls with the palm of your hand.  

Bake at 375 degrees F for 10-12 minutes until set and edges are crisp.  Turn baking sheet 180 degrees halfway through.  If using more than one sheet at a time, rotate positions in the oven for more even baking.

Remove from oven and let cool on pans for 3-5 minutes before transferring to wire racks to cool completely.

Makes 4 1/2 dozen cookies.

Happy Baking,
The Cookie Princess

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