Prep Time 30m
Cook Time 5m
Ready Time 135m
Yield 6 dozen cookies

  • 1 1/4 cups sugar
  • 1 cup Crisco® Butter Flavor All-Vegetable Shortening
  • OR 1 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 2 large eggs
  • 1/4 cup light corn syrup
  • 1 tablespoon vanilla extract
  • 3 cups Pillsbury BEST™ All Purpose Flour, plus 4 tbsp, divided
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 ounces milk chocolate English toffee chips, divided
Preparation Directions
  • Step 1Combine sugar and shortening in bowl of electric mixer. Beat at medium speed until well blended. Add eggs, corn syrup and vanilla. Beat until well blended and fluffy.
  • Step 2Combine 3 cups flour, baking powder, baking soda and salt in medium bowl. Add gradually to shortening mixture, beating at low speed until well blended. Divide dough into 4 equal pieces. Shape each into disk. Wrap with plastic wrap. Refrigerate 1 hour or until firm.
  • Step 3Heat oven to 375°F.
  • Step 4Sprinkle 1 tablespoon flour on large sheet of waxed paper. Place disk of dough on floured paper, flattening slightly with hands. Turn dough over. Cover with another large sheet of waxed paper. Roll dough to 1⁄4-inch thickness. Remove top sheet of waxed paper.
  • Step 5Sprinkle about 1⁄4 of toffee chips over dough. Roll lightly into dough. Cut out with floured star cookie cutter. Place 2 inches apart on ungreased baking sheets. Repeat with remaining dough and toffee chips.
  • Step 6Bake 5 to 7 minutes or until cookies are lightly browned around the edges. Cool 2 minutes on baking sheets. Transfer to cooling racks to cool completely.
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