Cheesecake Toffee Drops

A couple of months ago I caught a recipe on one of the blogs I like to read, Brooke's ...and a Cookie for Dessert. I knew eventually I would make them. I finally got around to making these last week and they came out great. I probably could have eaten just the batter it was so tasty, but then I figured I should actually try to bake them.

I love that this came from the Small Batch Baking cookbook - it's nice to have a recipe that doesn't make 4 dozen cookies, and instead makes "just enough." Thanks for sharing this great recipe, Brooke!

Cheesecake Toffee Drops

(from ...and a Cookie for Dessert & "Small Batch Baking")

1/3 cup all purpose flour
1/8 teaspoon baking soda
Pinch of salt
1/4 cup firmly packed light brown sugar
2 tablespoons cream cheese, at room temperature
1 tablespoon unsalted butter, at room temperature
1 teaspoon well-beaten egg or egg substitute
1/4 teaspoon vanilla extract
1/4 cup chopped chocolate-covered toffee bar (such as Heath or Skor)

Place rack in center of oven and preheat to 300 degrees. Set aside an ungreased baking sheet.

Place the flour, baking soda and salt in a small bowl and whisk to blend. Place the butter, brown sugar and cream cheese in a medium-size bowl and beat on medium speed until smooth. Add the beaten egg and vanilla, and beat on medium speed until dough is light in texture, about 20 seconds. Scrape down the sides of the bowl and add the flour mixture. Beat on low speed until the dry ingredients are blended in. Stir in the toffee with a wooden spoon.

Drop the cookie batter by rounded tablespoonfuls onto the baking sheet, spacing them 1 1/2 to 2 inches apart. Bake until the cookies appear dry and golden, 20-25 minutes. Remove the baking sheet from the oven and immediately transfer cookies to a wire rack, cool completely.

Makes 6 cookies