Egg-Free Toffee Chip Cookies

Egg-Free Toffee Chip Cookies

Photo by Aubrey F.

  • Prep Time


  • Total Time


  • Servings



  • Ingredients

  • ½ cup butter, softened

  • ½ cup sugar

  • ½ cup packed brown sugar

  • ¼ cup water

  • ¼ cup canola oil

  • 1 teaspoon vanilla extract

  • 2-½ cups all-purpose flour

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • ½ cup HERSHEY’®S Mini Chips Semi-Sweet Chocolate Chips

  • ½ cup HEATH® Milk Chocolate Toffee Bits


Directions In a large bowl, cream butter and sugars until light and fluffy. Beat in the water, oil and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips and toffee bits. Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets; flatten with the bottom of a small glass. Bake at 350° for 10-12 minutes or until edges begin to brown. Remove to wire racks. Yield: 4 dozen.


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