These toffee cookies are absolutely mouthwatering! Packed with bits of toffee and a hint of vanilla, they deliver a perfect balance of buttery richness and crunchy sweetness. Whether you’re baking them for a special occasion or just to treat yourself, these cookies are a guaranteed hit!
Ingredients
1 cup unsalted butter, softened
3/4 cup brown sugar, packed
2 large eggs
1/4 cup white sugar
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup toffee bits (or chopped toffee bars)
1/2 cup semi-sweet chocolate chips (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large bowl, cream together the softened butter, brown sugar, and white sugar until the mixture is light and fluffy.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Gently fold in the toffee bits (and chocolate chips, if using) until evenly distributed throughout the dough.
Drop rounded tablespoons of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 9-11 minutes, or until the edges of the cookies are lightly golden. The centers will remain soft.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Servings: 24 cookies
Variations
Chocolate lovers: I sometimes add a handful of chocolate chips to the dough for a richer taste. Semi-sweet chocolate chips complement the toffee perfectly, creating a sweet balance.
Nutty twist: Add chopped pecans or walnuts for a crunchy, nutty element.
Smaller batch: If I don’t want 24 cookies, I simply cut the recipe in half, and it works just as well!
Storage/Reheating
These cookies are great for storing! I keep them in an airtight container at room temperature for up to a week. If I want to keep them for longer, I’ll store them in the fridge, where they’ll stay fresh for up to two weeks. To reheat, I simply pop them in the microwave for a few seconds or warm them in the oven at 350°F for about 5 minutes to get them soft and chewy again.
FAQs
How can I make the cookies chewier?
To get a chewier texture, I recommend slightly underbaking the cookies so the centers stay soft. You can also add an extra tablespoon of butter to the dough for more moisture.
Can I use margarine instead of butter?
While I personally prefer the richness of butter, you can substitute margarine if you want. Just make sure to use unsalted margarine, as the recipe calls for unsalted butter.
Can I freeze the dough?
Yes! I often freeze the dough by scooping it into balls and placing them on a baking sheet. Once frozen, I transfer the dough balls to a freezer bag. When I’m ready to bake, I just place the frozen dough on a baking sheet and bake as usual, adding an extra minute or two to the baking time.
Are toffee bars okay to use instead of toffee bits?
Absolutely! If I don’t have toffee bits, I’ll chop up toffee bars like Heath or Skor. The chunks add an extra burst of sweetness!
Can I substitute a gluten-free flour blend for the all-purpose flour?
Yes, a 1:1 gluten-free flour blend should work well. I suggest checking the packaging for any additional instructions, though, as some blends might need an extra binding agent like xanthan gum.
Conclusion
These toffee cookies are one of my all-time favorite treats. With their delightful combination of chewy texture and crunchy toffee, they are sure to satisfy any sweet tooth. Whether you’re making them for a special occasion or just for a cozy snack, these cookies are the perfect balance of flavors and are sure to be a hit with everyone who tries them. Happy baking!
Recipe:
Print
Toffee Cookies
- Total Time: 20 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
These toffee cookies are sweet, chewy, and irresistibly delicious with bits of toffee and a hint of vanilla. The perfect balance of buttery richness and crunchy sweetness.
Ingredients
1 cup unsalted butter, softened
3/4 cup brown sugar, packed
1/4 cup white sugar
2 large eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup toffee bits (or chopped toffee bars)
1/2 cup semi-sweet chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, cream together the softened butter, brown sugar, and white sugar until the mixture is light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in the toffee bits (and chocolate chips, if using) until evenly distributed throughout the dough.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 9-11 minutes, or until the edges of the cookies are lightly golden. The centers will remain soft.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
If you prefer a richer taste, you can add a handful of semi-sweet chocolate chips to the dough.
For a nutty twist, add chopped pecans or walnuts.
If you want a smaller batch, simply cut the recipe in half to yield fewer cookies.
Store cookies in an airtight container at room temperature for up to a week, or in the fridge for up to two weeks for longer freshness.
To reheat, microwave for a few seconds or warm in the oven at 350°F for 5 minutes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 12g
- Sodium: 55mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
