Brown Sugar and Maple Cinnamon Toffee Cookies

Wow, that's a mouthful. ("That's what she said," - Michael Scott.)

I love brown sugar and I usually sub it in for regular sugar, especially in a lot of my fall recipes. I just love that caramel flavor it adds and I feel like it gives most things just a bit more depth of flavor. And, as you saw in my last post, I'm still in this maple kick, so I figured I'd combine the two. I recently made some pumpkin spice toffee cookies that I shared on my Instagram (@forkingsweetbaking) and decided to throw the leftover toffee bits I had in these. Boy am I glad I did. These bad boys are SO good, and the flavors just mesh so well. The toffee adds a bit of crunch and texture and man. I've already had so many requests to make more of these. I usually send my creations to work with my husband since he works in a restaurant and, as a former server, I know how much they love free food. They've been some great test subjects over the years! Haha. (Thanks guys, if any of you actually read this!)

This recipe makes roughly 2 dozen 3-inch cookies, and baking time will vary depending on the cookie size. For reference, my fall cookies pictured were 4-5 inches and 1/4 inch thick and I baked them for about 8 minutes.

If you make these bad boys, let me know what you think below! Or tag me in your creation :)