Chocolate Toffee Crunch Cookies

Step 1

If baking right away, preheat the oven to 350 degrees F.

Step 2

Add the butter to a skillet over medium-high heat and cook, swirling occasionally, until browned, 5 to 6 minutes. Pour into a bowl. Add the sugars to the bowl and beat with a hand mixer until combined. (It may look broken at this stage; don’t worry.) Add the eggs one at a time, letting one incorporate before adding the next. Mix in the vanilla and set aside.

Step 3

In a separate bowl, mix the flour, salt and baking soda. Add the flour to the wet ingredients in three increments, mixing on low speed after each until fully incorporated.

Step 4

Add the toffee, chocolate, half of the rice cereal and half of the candies. Fold until combined. Add the remaining cereal and candies to a small bowl. Using a 1/4-cup scoop, scoop a ball of the dough into the bowl and roll lightly. Transfer to a parchment-lined sheet tray and repeat with the remaining dough.

Step 5

If baking immediately, bake for 10 to 12 minutes. Transfer the cookies to a cooling rack and let cool slightly before enjoying, about 10 minutes.

Step 6

If freezing the dough, transfer the sheet tray to the freezer for 1 hour, then place the balls of cookie dough in a resealable plastic bag. Remove the desired amount of dough from the freezer and bake in a preheated oven at 350 degrees F for 14 to 16 minutes. Serve.