Publix Aprons

Cocoa Crisp and Toffee Cookies

Cocoa Crisp and Toffee Cookies
Total Time:
1 hour, 10 minutes
Active Time:
20 minutes


1/2 cup unsalted butter, softened
Nonstick aluminum foil
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup sugar
1 large egg (or 1/4 cup egg substitute)
1 teaspoon vanilla extract
1 1/2 cups cocoa-flavored rice cereal
3/4 cup toffee bits


  1. Set butter out to soften. Line baking sheet with foil. Combine in mixing bowl: flour, baking soda, and salt.
  2. Place butter and sugar in second mixing bowl; beat with electric mixer until combined and pale yellow. Beat in egg and vanilla until combined, then beat in flour mixture (in batches) until dough forms. Gently stir (fold) in cereal and toffee until combined. Chill dough 30 minutes.
  3. Preheat oven to 350°F. Scoop dough (about 1 tablespoon per scoop) onto baking sheet; bake 10–12 minutes or until edges are crisp and centers are set. Let stand 3 minutes to cool on baking sheet, then transfer to rack and let stand to cool completely before serving. (Makes about 30 cookies.)

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Nutritional Information

CALORIES (per 1/30 recipe) 120kcal; FAT 5.00g; SAT FAT 3.00g; TRANS FAT 0.00g; CHOL 15mg; SODIUM 60mg; CARB 17g; FIBER 0.00g; SUGARS 11g; PROTEIN 1g; CALC 0%; VIT A 0%; VIT C 0%; IRON 6%

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