English Toffee Balls
Submitted by blubber
Buttery English toffee ball cookies studded with crushed chocolate-covered toffee bars and vanilla pudding mix, rolled in powdered sugar. Melt-in-your-mouth holiday cookie tin favorites.
YIELD
12 servingsPREP
10 minCOOK
30 minREADY
40 minThese cookies don’t look like much. Little powdered sugar snowballs sitting on a plate. Then you bite into one and hit a buttery, toffee-laced center that practically dissolves on your tongue.
The secret weapon is vanilla pudding mix creamed right into the butter and sugar, which gives these cookies an unbelievably tender crumb. Crushed chocolate-covered English toffee bars add crunchy, caramelized bits throughout.
Shape them into 1-inch balls, bake until the edges just barely turn golden, then roll them in powdered sugar while they’re still warm so it sticks and melts into a sweet, snowy shell.
They belong in every holiday cookie tin, right next to the shortbread and the thumbprints.
Kitchen Tips
- Crush the toffee bars while still in the wrapper. Give them a few good whacks with a rolling pin. Opening the wrapper first means toffee shards flying everywhere.
- Softened butter is key. It needs to cream smoothly with the pudding mix and sugar. Cold butter will leave lumps.
- Roll in sugar while warm. The residual heat slightly melts the powdered sugar so it forms a coating instead of just dusting off.
Ingredients
Directions
Heat oven to 325F degrees.
In large bowl, cream powdered sugar, butter and pudding mix.
Lightly spoon flour into measuring cup; level off.
Stir flour, milk, vanilla and crushed toffee bars into creamed mixture; mix well.
Shape dough into 1 inch balls.
Place on ungreased cookie sheets.
Bake for 13 to 18 minutes or until edges are light golden brown.
Cool. Dip top of cookie in powdered sugar.
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