Ingredients
COOKIES:
1 pouch (17.5 ounces) chocolate chip cookie mix, Betty Crocker®
3⁄4 cup all-purpose flour
1⁄4 cup vegetable oil
2 eggs
1 teaspoon imitation butter flavoring, McCormick®
FILLING:
1 cup whipped buttercream frosting, Betty Crocker®
1⁄4 cup powdered sugar, sifted, Domino®/C&H®
3⁄4 cup toffee bits, Heath®
Directions
Spoon cookie mix into a wire-mesh strainer set over a large bowl. Sift cookie mix through strainer, leaving chocolate chips in strainer (reserve chocolate chips for another use). Add flour, oil, eggs, and butter flavoring to cookie mix in bowl; stir until dough comes together. Shape into a ball; wrap in plastic wrap. Chill dough in refrigerator for at least 30 minutes.
Meanwhile, preheat oven to 375°F. Line cookie sheet(s) with parchment paper; set aside.
On a lightly floured surface, roll out chilled dough to 1⁄4-inch thickness. Using a 3-inch flower cookie cutter, cut 12 shapes from dough. Using a 1-inch round cookie cutter, cut out each flower center. Reroll scrap dough; cut out another 12 flower shapes, but do not cut out centers. Transfer flowers to prepared cookie sheet(s), spacing cookies 2 inches apart.
Bake for 8 to 10 minutes or just until starting to brown. Cool on cookie sheet(s) for 5 minutes. Transfer cookies to a wire rack; cool completely.
For filling, in a medium bowl, stir together frosting and powdered sugar until well mixed. Gently stir in 1⁄2 cup of the toffee bits.
Spoon a heaping tablespoon of the filling onto each of the whole flower cookies. Top each with a cutout flower cookie. Sprinkle a scant teaspoon of the remaining toffee bits in the center of each cutout.
