adapted from: Betty Crocker
1/2 c. unsalted butter, room temperature
1/2 c. light brown sugar, packed
1 tsp. vanilla
1 large egg
1 3/4 c. all-purpose flour
1/4 tsp. baking soda
1/4 tsp. salt
3 bars (1.4 oz. each) chocolate-covered English toffee candy, finely chopped
Glaze
1/4 c. unsalted butter
1/2 c. light brown sugar, packed
2-3 Tbl. milk
1/2 tsp. vanilla
1 1/3 c. powdered sugar
1/3 c. semi-sweet chocolate chips
1/3 c. white chocolate chips
Preheat oven to 325 degrees. In a large bowl, cream together butter and sugar. Mix in the vanilla and egg until smooth and creamy. Add the flour, soda and salt and mix until just incorporated. Reserve 1/3 of the chopped candy for garnish. Stir remaining chopped candy into the dough. Shape dough into 1-inch balls and place on a greased baking sheet, 1-inch apart. Bake for 11 minutes or until edges start to brown. Place a cooling rack over a piece of wax paper and immediately remove cookies from cookie sheet to cooling rack. Bake remaining dough.
Meanwhile, prepare the glaze. In a medium saucepan, heat butter, brown sugar, 2 Tablespoons of milk and vanilla over medium-low heat. Stir frequently until mixture just comes to a boil and sugar is dissolved. Stir in powdered sugar and whisk until smooth. If glaze is too thick, add remaining milk. Immediately dip tops of cookies into glaze (be careful, the glaze is hot). Cookies don't have to be completely cooled, just firm and set. Place on cooling rack. If glaze starts to set in saucepan, reheat over medium-low heat and beat with a whisk until softened.
Place chocolate chips and white chocolate chips in separate small, microwave-safe, bowls. Microwave one at a time for 1-2 minutes, stirring every 30 seconds, until chocolate is melted and smooth. Drizzle over cookies (I like to use a fork to drizzle the melted chocolate). Repeat with white chocolate chips. Top with reserved crushed candy before the chocolate sets. Allow to set and serve. Makes around 2 1/2 dozen cookies.