Toffee Texas Sheet Cake Cookies

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A rich fudge cake mix cookie is made extra special with toffee bits and homemade caramel frosting. The perfect sheet cake cookie.

Prep Time1 30

Cook Time25

Total Time1 55

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 339kcal

Preheat oven to 350°.
Combine cookie ingredients in large bowl and mix until completely incorporated {I like to use a hand held mixer}. NOTE: Dough will be thick. Add 1/4 cup of toffee bits and mix until it is incorporated into the dough.
Using a medium sized cookie scoop {or heaping tablespoon}, scoop cookies onto a parchment {or silicone mat} lined cookie sheet.
Bake for 9-11 minutes, remove from oven and let cool on cookie sheet for 10 minutes before moving them to a cooling rack. Repeat until all of the dough is baked.

In a medium saucepan, combine butter, brown sugar, evaporated milk and salt. Melt and bring to boil over medium heat. Once it is at a rolling boil, continue to cook for 10 minutes while stirring occasionally. You will notice that it will thicken slightly. After 10 minutes, remove from heat, add vanilla and stir.
To cool the frosting, set the saucepan into a bowl with ice. Be sure that you stir it constantly because it will thicken quickly this way. You could also do this at room temperature. Once you are to a good consistency, pour or spoon the frosting over the cookies {working one cookie at a time}. You may have to use a spoon and spread it out if you want the entire cookie covered. Immediately sprinkle with toffee bits.
Serve immediately your toffee sheet cake cookies if you want a gooey and sticky cookie or let them set up for a couple of hours if you prefer them to be more set up. Store cookies at room temperature for 4-5 days.