Chocolate Ganache Toffee Cookies

Chocolate Ganache Toffee Cookies

Are you ever so angry that you just want to break something? I know I am.

I’m a tad emotionally invested in Vanderbilt basketball, and am constantly getting my heart crushed by almost-amazing wins/seasons that have wildly disappointing ends. For example, I just got done watching us almost beat #1 Kentucky and almost end their 50-game home winning streak. Needless to say, I’m a bit upset.  

You may well ask, “OK, what does this have to do with baking and those delicious cookies in the picture above?”

Well, my friends, I’m advising you all on a way to take out your anger/ urge to break things productively. 


By breaking candy bars and putting them on top of cookies.

See, good use of anger.

Alright, so here’s how to turn your rage into amazing cookies:

Cookie ingredients:

1 cup softened butter  
1 ½ cups sugar                                                                                                         
2 eggs                                                                                 
2 cups flour 
2/3 cup cocoa                                                                                                
¾ tsp baking soda                             
Pinch of salt                                                   
½ tbsp cinnamon                                                                                                                                                                             
1 tsp vanilla

Ganache ingredients:

1 tbsp corn syrup        
1/3 cup milk
¾ cup dark chocolate, chopped into small pieces (or you can use semisweet/ dark chocolate chips)                
1 tsp vanilla                                                                 
1 tsp cinnamon

AND for the topping: ½ cup-ish of toffee or crush 3ish heath bars (it’s really up to you based on how much toffee you want on top of the cookies)

To make the cookies:

1.       Mix the ingredients in the order they’re listed,

2.       Chill dough for 1 hour (or put it in the freezer for like 20 minutes)

3.       Heat oven to 350.

4.       Grease a cookie sheet

5.       Roll dough into 1-inch balls

6.       Cook for 8-10 minutes

7.       Let cookies cool completely before ganacheing them.

To make the ganache:

1.       Mix the corn syrup and milk in a saucepan on low-medium heat and bring to a simmer.

2.       Add the chocolate, vanilla, and cinnamon and stir until the chocolate is completely melted and the mixture is well-combined.

3.       Remove the ganache from the heat and let it cool for 3-5 minutes.

4.       Top cookies with ganache using a teaspoon.

Now, crush the heath bars if you haven’t already. I recommend putting the bars in a plastic bag and crushing them using a rolling pin. However, if you don’t have a rolling pin, your roommate’s giant biology book will work just as well :-)

You can now let the cookies cool until the ganache solidifies a bit, or eat them while the ganache is warm. Both are excellent decisions.

How you can change it up:

1. Substitute butterscotch chips for half the dark chocolate in the ganache.

2. Break a different candy bar and put it on top. I can’t see this going badly with any candy bar. I would personally like to try it with a Hershey’s Cookies ‘n’ Creme bar

3. Put caramel on top of the ganache and then add the heath bar pieces.

4. Use nutella instead of dark chocolate in the ganache. (had to suggest it, sorry not sorry)

Break candy bars, not hearts…and when in doubt, bake!

<3 Dena