Toasted Coconut, White Chocolate, and Toffee Cookies

Now this is my kind of cookie. A little undercooked so they are a bit gooey, filled with white chocolate chips, milk chocolate-covered toffee pieces, and topped with toasted coconut. YUM! My son had a friend over after school today, and both boys, along with my daughter, raved about these cookies. They called them definitely blog-worthy and super tasty, which of course made me want to try one too. Yep, definitely blog-worthy!!

Toasted Coconut, White Chocolate, and Toffee Cookies

Ingredients:

• ½ cup unsalted butter, room temperature
• ¾ cup brown sugar
• ¼ cup white sugar
• 1 large egg
• 1 tsp vanilla
• 1 ¼ cups flour
• ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ¾ cup white chocolate chips
• ½ cup milk-covered chocolate toffee pieces
• ¾ cup coconut, divided

How to Make Toasted Coconut, White Chocolate, and Toffee Cookies:

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

Cream the butter with a hand mixer until lighter in color and creamy, about 1 minute.

Add the brown sugar and white sugar and beat for 1 minute.

Add the egg and vanilla, then beat until creamy.

Combine the flour with baking powder, baking soda, and salt; mix well.

Gradually add the flour mixture to the butter mixture until combined. Add the white chocolate chips, toffee pieces, and ½ cup of coconut. Mix until combined.

Drop small rounded balls of cookie dough on the prepared baking sheet, about 2 inches apart. Flatten the cookies a little bit, then sprinkle some of the remaining coconut evenly on top of each cookie.

Bake for 9-10 minutes, or until slightly brown around the edges.

Remove from the oven and let them cool on the baking sheet for 3 minutes.

Transfer to a wire cooling rack to cool completely. Enjoy!