Cookie Ingredients:
1 cup butter, at room temperature
1 cup brown sugar
1 tsp. vanilla
2 eggs, at room temperature
3 1/2 cups flour
1/2 tsp. baking soda
1/2 tsp. salt
6 - 1.4 ounce bars of chocolate covered toffee (Skor candy bars), crushed
Glaze Ingredients:
1/4 cup butter
1/2 cup packed brown sugar
2 to 3 Tbsp. milk
1 1/3 cups powdered sugar
1/3 cup milk chocolate chips
1/3 cup white chocolate chips
Directions:
Heat the oven to 325 degrees. Combine together the dry ingredients and set aside. Beat the first four cookie ingredients together on medium speed until light and fluffy. On low speed, mix in the dry ingredients. Reserve 1/3 of candy bar pieces for topping the cookies and pour the rest of the candy bar pieces into the dough. Shape dough into one-inch balls and place on an ungreased cookie sheet, one inch apart. Bake for 10 or 11 minutes. This is a drier cookie so do not over bake them. Immediately remove to a cooling rack.
For the glaze:
In a saucepan heat the butter, brown sugar and milk over med-low heat; stirring frequently until the mixture just comes to a boil and sugar is dissolved. Stir in the powdered sugar. Beat with a wire whisk to remove lumps. Immediately dip the tops of cookies in the glaze (cookies do not need to be completely cooled, just firm and set). Be careful the glaze is very hot. Place back on the rack and let stand about 10 minutes until the glaze is set. (If glaze starts to thicken or set in the pan just reheat it over med-low heat and stir with a whisk.)
Place milk chocolate chips and white chocolate chips in separate bowls and heat 15 to 30 seconds in microwave to melt, stir frequently. Place melted chocolate in plastic bags and snip a little bit off of the corner (or use a spoon) and drizzle over cookies. Top with remaining candy pieces.
Recipe from Taste and Tell
