Malted Maple Toffee Cookies

Love.  These.  Cookies.  Enough said?  I always keep cookies in the house to stash in little lunchboxes, so I am constantly trying out new cookie recipes that I find.  I like to change things up for my Hungry Puppies.  These cookies were total winners, as both Hungry Puppies ate two still warm from the oven.  These cookies are delightfully chewy, yet crispy on the edges.  They have a warm maple flavor, and reminded me a bit of malt, so I added some.  I chopped up my favorite Symphony bar with toffee and almonds and threw that in with some toffee bits, and we have arrived at delicious.  Original recipe found here.

Malted Maple Toffee Cookies

3/4 cup butter, room temperature
1 3/4 cup brown sugar, packed
1/4 cup malted milk powder
1/2 teaspoon kosher salt
2 eggs
1 teaspoon maple extract
2 1/2 cups all purpose flour
1 Tablespoon cornstarch
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 Giant (6.8 ounces) Symphony Bar with Toffee and Almonds, chopped
1/4 cup toffee bits
1/4 cup chocolate toffee bits

Preheat the oven to 375F.  Line a baking sheet with parchment paper.

In a large bowl, or the bowl of a stand mixer, cream together the butter, bornw sugar, malted milk powder, and salt until light and creamy.  Beat in the eggs, one at a time.  Beat in the maple extract.  Add the flour, cornstarch, baking soda and baking powder, and beat until just combined.  Stir in the chopped Symphony bar, toffee bits, and chocolate toffee bits.

Using a cookie scoop (about 2 tablespoon), scoop and drop the dough onto the prepared baking sheet.  Bake for 10 to 11 minutes.  Remove from the oven and let cool on the baking sheet for 2 to 3 minutes.  Transfer cookies to a cooling rack to cool completely.  Makes about 2 1/2 dozen cookies.

Enjoy!  -Cardamommy