It’s full on cookie season and I, for one, am digging it. I mean who doesn’t love cookies?? And the holidays are the perfect excuse to bust out in the kitchen and bake allllllll of the cookies. Seriously, no one will judge you this time of year if you decide to bake like 100 or 200 cookies. In December, that’s a totally reasonable thing to do.
I’m on a bit of a cookie kick right now and have been working on a couple awesome recipes to share with you guys. First up are these Figgy Toffee Cookies. Made with dark muscovado sugar, dried figs, and crus
hed up bits of toffee (either store bought or homemade….totally your call) – they are the perfect holiday cookie. These ingredients play beautifully off each other with the sweet, jammy figs complementing the subtle smokiness of the toffee and muscovado sugar. If you can’t find dark muscovado sugar, you can use dark brown sugar instead (if you do that – increase the molasses from 2 teaspoons to 1 tablespoon) but I highly recommend seeking out the muscovado sugar. It makes a big difference!
Hope you guys are getting your cookie on…..and, if you are, I hope you’ll add these to your rotation!
Figgy Toffee Cookies
- Yield: 24 cookies 1x
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, cut into one-inch pieces
1 ¼ cups dark muscovado sugar
½ cup sugar
2 large eggs
1 large egg yolk
1 ½ teaspoons vanilla extract
2 teaspoons unsulphured molasses
½ teaspoon instant espresso powder
1 cup coarsely chopped toffee (you’ll want to use plain toffee aka one that’s not covered in chocolate)
1 cup stemmed and coarsely chopped California Dried Figs (such as Sun-Maid Mission Figs)
Preheat the oven to 350°F and line two baking sheets with parchment paper.
Place the butter in a small saucepan. Cook over medium heat until it smells nutty and fragrant and is a light brown color. Pour the browned butter into the bowl of a stand mixer fitted with a paddle attachment and set aside to let cool completely.
In a small bowl, whisk together the flour, baking powder, baking soda, espresso powder and salt.
When the browned butter is cool, add in both sugars and beat at medium-speed until the mixture is light and fluffy. Then add in the eggs and egg yolk and continue beating for another 3 – 5 minutes. Add in the espresso powder, vanilla, and molasses and mix until just incorporated.
Decrease the mixer speed to low and add in the dry ingredients. Mix only until the flour is partially combined and then add in the figs and toffee and mix until the dough just comes together.
Using a cookie scoop or 2 spoons, take roughly 2 tablespoons of dough and roll into a ball. Place on your prepared baking sheet and then gently flatten the ball with the palm of your hand. Continue this process with the rest of the dough.
Bake for 10 to 12 minutes or until the cookies are golden brown. Cool cookies on the baking sheet for about 5 minutes and then transfer them to a wire rack to cool completely.