Giant Toffee Gingerbread Cookie
Details
- Timing
- Timing
- Total:
- Bake:
- 18 Min.
- Prep:
- 40 Min.
- Skill Level:
- Intermediate
- Yields:
- 40 cookies
What is it about giant cookies that makes them so irresistible? For this Giant Toffee Gingerbread Cookie recipe, we're confident that it's the spicy, sweet and chocolaty ingredients baked into every bite. Who knew that a gingerbread cookie with HEATH Milk Chocolate Toffee bits and a cookie glaze made with HERSHEY'S SPECIAL DARK Mildly Sweet Chocolate Chips could taste so heavenly? Break the finished cookie for a more rustic-looking treat, or cut them in triangles to stick in bowls of ice cream for a more refined finish.
No matter how you cut them, giant cookies make a splash for holidays, birthdays or parties. Our Hershey's Milk Chocolate Chip Giant Cookies, the more traditional cousin to our Giant Toffee Gingerbread Cookie recipe, is another giant cookie recipe worth keeping on your baking list.
Ingredients & Directions
- Prep Time
- 40 minutes
- Bake Time
- 18 minutes
- Cool Time
- 30 minutes
- Chill Time
- 30 minutes
Ingredients
-
3 cupsall-purpose flour
-
1 Tbsppumpkin pie spice plus 2-1/4 teaspoons
-
1 tspkosher salt
-
1/2 tspground black pepper
-
1/2 tspbaking soda
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1/4 tspbaking powder
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1/2 cupunsalted butter, softened (1 stick)
-
1egg
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1/2 cuppacked dark brown sugar
-
1/2 cupunsulfured molasses
-
1-1/3 cupsHEATH Milk Chocolate Toffee Bits (8 oz package), divided
-
Cookie Glaze
-
4 Tbspsunsalted butter
Step-By-Step Directions
heavy-duty mixer
rolling pin
wire rack
oven
refrigerator
microwave
microwave-safe bowl
parchment paper
Stir together flour, pumpkin pie spice, salt, black pepper, baking soda and baking powder; set aside.
Beat butter and brown sugar in heavy-duty mixer about 5 minutes or until light and creamy. Beat in egg and molasses. Reduce mixing speed; gradually blend in flour mixture. Stir in 3/4 cup toffee bits. Divide dough into four equal portions. Flat each portion into flat disk; wrap in plastic wrap. Refrigerate 30 minutes or until firm enough to roll.
Heat oven to 350° F. Roll one disk at a time between two large sheets of parchment paper until about 1/8-inch thick. Transfer parchment paper and cookie to cookie sheet; remove top sheet of parchment paper. Bake cookie 18 to 20 minutes or until very crisp. Cool completely on cookie sheet on wire rack. Repeat for remaining cookie disks.
Make Cookie Glaze; immediately drizzle over cookies and quickly sprinkle with remaining toffee bits. Allow glaze to set. Cut or break each cookie into 10 pieces.
Cookie Glaze:
Place 1-1/3 cups HERSHEY'S SPECIAL DARK Chocolate Chips and 4 tablespoons unsalted butter in microwave-safe bowl. Microwave at High (100%) 1 minute; stir. If necessary, microwave at High an additional 15 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred. Using whisk, blend in 1/4 cup hot water. Use immediately.
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Nutrition FactsServings Per Container 40 servingsServing size 1 cookie (36g)Amount per servingCalories160% Daily Value*Total Fat 8g 10%Saturated Fat 4.5g 23%Trans Fat 0gCholesterol 15mg 5%Sodium 100mg 4%Total Carbohydrates 21g 8%Dietary Fiber 0g 0%Total Sugars 13gIncludes 13g Added Sugar 26%Protein 2gVitamin D 0 0%Calcium 22mg 2%Iron 2mg 10%Potassium 109mg 2%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.
Nutrition information includes glaze.
