<img src="http://static1.squarespace.com/static/5ff267aee13675281094a709/5ff272666ed34a73678e42fe/68082c8fc29aa940dd54c7aa/1745370495020/Chocolate+Toffee+9.jpg?format=1500w"

alt="Chocolate-Toffee Meringue Cookies"

style="max-width:100%; height:auto;">

<br><br><b>Book: </b> <i>My Vermont Table </i> by Gesine Bullock-Prado <br><br>

<b>Chapter:</b> Winter<br><br>

<b>Overall Score:</b> 9/12<br><br>

<b>Recommended?</b> I’ve seen a lot of recipes touted as “brownie” cookies, but none of them quite capture that quintessential crackly brownie crust the way these do. These cookies <i>literally</i> shine! Don’t worry about the fact that they’re from the Winter chapter. Make them in any (every!) season. When your heart can’t decide whether you want a cookie or a brownie, get the best of both worlds by making these. <br>