Double Chocolate Honeycomb Cookies

I recently made honeycomb toffee and found it be be a pretty aggressive candy, with an almost burnt flavor.  But, when combined with chocolate, it was amazing.

So I decided to use my favorite chocolate cookies as a base and make honeycomb cookies.  

The cookies were gooey and delicious with a caramely flavor, plus the bit of honeycomb on top added a delightful little crunch!

Double Chocolate Honeycomb Cookies

Inspired by from Baking Off Script

1 cup unsalted butter, softened

¾ cup brown sugar

¼ cup white sugar

1 (3.4 oz) package chocolate instant pudding

2 eggs

1 tsp vanilla extract

1 tsp baking soda

½ tsp salt

2 tbsp dark cocoa powder

2 cups all purpose flour

2 ½ cups  honeycomb toffee, divided

1 cup mini semi sweet chocolate chips

Preheat the oven to 350 degrees F and line baking sheets with parchment or silicone mats.

Place the butter and sugars in the bowl of a stand mixer and beat until smooth and creamy.  Add the pudding mix and mix until combined.

Add the eggs and mix thoroughly; stir in the vanilla.

Turn the mixer to low and slowly add the cocoa powder, baking soda, salt, and flour. 

Add the chocolate chips and 2 cups of the honeycomb toffee, allow the mixer to break up any larger chunks.

Use a 2 tablespoon scoop to drop the cookies onto the prepared sheets.

Bake the cookies for 10-12 minutes or until the cookies are set.  

Once cookies are done, move the trays to wire racks.  While the cookies are still hot, add additional chunks of honeycomb toffee to the top of each cookie.  The heat from the cookies will melt the honeycomb slightly.

Cool the cookies completely on the trays and store in a tightly sealed container.

Makes 40-45 cookies