I LOVE trying new cookie recipes, and these honeycomb cookies are my new favorite!
I first tried these cookies at my mother’s house, and I LOVED them SO much! They’re buttery and sweet, with honeycomb and chocolate chips that add the perfect crunch.
Honeycomb Cookies
I really wanted to make these cookies just like my mother's, so I asked her for the recipe. And here we are—I made the best, tastiest, crunchiest cookies ever!
I didn't want to make homemade honeycomb because each time I did, I ended up with way too much. So, I bought the Honeycomb from my local store.
If you have tried any of my cookie recipes, you will notice that I prefer to chill my cookie dough in the fridge for at least 30 minutes before baking. I find that chilling the dough really enhances the texture of the cookies.
My daughter also asked me to add chocolate chips to them, and as I LOVE white chocolate chips, I added some. They were such a good addition to these cookies.
You'll need
Here is an overview of all the ingredients I used to make this dessert. The quantities are in the recipe card.
The dry ingredients: I use light brown sugar, all-purpose flour, baking soda and a pinch of salt.
For the wet ingredients, I use unsalted, softened butter, a large egg at room temperature and vanilla extracts.
Honeycomb: I used store-bought honeycomb, which I cut with a sharp knife into medium-sized pieces, perfect for cookies.
White Chocolate Chips
How To Make Them
One: Preheat the oven to 180C / 350F and line 2 large trays with parchment paper.
Two: In a bowl, whisk butter and brown sugar until combined.
Three: Whisk in the egg and vanilla extract.
Four: Mix in the flour, baking soda, and pinch of salt until incorporated.
Five: Fold in the Honeycomb pieces and the chocolate chips, and then cover the bowl with plastic wrap and chill in the fridge for 30-40 minutes.
Six: Scoop about a tablespoon of the dough for each cookie and put it in the baking tray.
Tip: Allow about 2 inches between each cookie in the baking tray because the cookies will slightly spread.
Seven: Bake for 10-11 minutes, and then allow them to cool before serving.
Tip: The cookies come out of the oven soft and will firm up as they cool. So, allow them to cool for at least 10 minutes before serving.
My Tips For Better Cookies
I like to use a cookie scoop to scoop the cookie dough to make all the cookies the same size and bake them evenly.
Cream the sugar and butter well until fluffy and light; this helps make flavorful and soft cookies.
More Cookie Recipes:
- Chocolate Fork Biscuits
- Hazelnut Cookies with Chocolate Chips
- Easter Egg Cookies Recipe
- Easy Smarties Cookies Recipe
- Blondie Cookies
- Jam Filled Cookies
- Cinnamon Spice Cookies
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Recipe
Honeycomb Cookies
Equipment
- Baking try
Ingredients
- 100 g Light Brown Sugar
- 100 g Butter ,
- 1 large Egg
- 1 teaspoon Vanilla Extract
- 220 g All-Purpose Flour
- 1 teaspoon Baking Soda
- Pinch Of Salt
- 100 g Honeycomb Bites
- 100 g White Chocolate Chips
Instructions
- Preheat the oven to 180C / 350F and line 2 large trays with parchment paper.
- In a bowl, whisk butter and brown sugar until combined.
- Whisk in the egg and vanilla extract.
- Now, mix in the flour, baking soda, and pinch of salt until incorporated.
- Fold in the Honeycomb Bites and the chocolate chips, and then cover the bowl with plastic wrap and chill in the fridge for 30-40 minutes.
- After that, scoop about a tablespoon of the dough for each cookie and put it in the baking tray.
- Bake for 10-11 minutes, and then allow them to cool before serving.
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