Toffee Cookies Recipe

Introduction

These toffee cookies are a delightful treat combining buttery dough with sweet, crunchy toffee bits. Soft on the inside with a hint of sea salt on top, they make the perfect balance of flavors for any occasion.

Ingredients

• 1 cup unsalted butter (softened, 8 ounces)
• ½ cup white granulated sugar
• ½ cup light brown sugar (light or dark, packed)
• 1 teaspoon vanilla extract
• 1 egg
• 2½ cups all purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup toffee bits
• sea salt (for topping)

Instructions

1. Step 1: In a large mixing bowl or stand mixer, combine softened butter, white sugar, brown sugar, and vanilla extract until the mixture is light and fluffy, about 3 minutes. Blend in the egg until just combined.
2. Step 2: In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
3. Step 3: Gradually incorporate the dry ingredients into the wet mixture, mixing until just combined.
4. Step 4: Fold the toffee bits gently into the dough.
5. Step 5: Cover the dough and refrigerate for at least 2 hours to firm up.
6. Step 6: Preheat the oven to 350°F (175°C). Line cookie sheets with parchment paper.
7. Step 7: Form 1-inch dough balls and place them on the cookie sheets, spacing each about 3 inches apart.
8. Step 8: Sprinkle a small pinch of sea salt on top of each dough ball, then bake for 8 minutes or until the edges turn just golden brown.
9. Step 9: Let the cookies cool on the baking sheet for 1 minute before transferring them to a wire rack to cool completely.

Tips & Variations

• For a richer flavor, try using dark brown sugar instead of light brown sugar.
• Add a handful of chopped nuts like pecans or walnuts for extra crunch.
• If you prefer chewier cookies, slightly underbake by reducing the baking time by 1-2 minutes.
• Storing the dough overnight enhances the toffee flavor and texture.

Storage

Store cooled toffee cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a sealed bag or container for up to 3 months. To refresh frozen cookies, warm them briefly in the oven at 300°F for 5-7 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added sea salt on top to avoid overly salty cookies.

What can I substitute for toffee bits if I can’t find them?

Chopped Heath bars or any crunchy caramel candy pieces work well as a substitute for toffee bits.

Toffee Cookies Recipe

Print Recipe

★★★★★

4.7 from 111 reviews

These Toffee Cookies feature a buttery, soft base loaded with crunchy toffee bits and a hint of sea salt on top, creating a perfect balance of sweet and savory flavors. Ideal for those who love cookies with a rich caramel crunch and a slightly crisp edge while remaining chewy inside.

• Author: Caleb
• Prep Time: 15 minutes
• Cook Time: 8 minutes
• Total Time: 2 hours 23 minutes
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup unsalted butter (softened, 8 ounces)
• ½ cup white granulated sugar
• ½ cup light brown sugar (packed, light or dark)
• 1 teaspoon vanilla extract
• 1 egg

Dry Ingredients

• 2½ cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt

Add-ins and Toppings

• 1 cup toffee bits
• Sea salt (for sprinkling on top)

Instructions

1. Cream Butter and Sugars: In a large mixing bowl or stand mixer, combine the softened butter, white granulated sugar, and light brown sugar. Beat together for about 3 minutes until the mixture is light and fluffy. Then blend in the egg until just combined, ensuring the mixture is smooth but not overmixed.
2. Mix Dry Ingredients: In a separate medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
3. Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture to the wet mixture, mixing gently to incorporate without overworking the dough.
4. Fold in Toffee Bits: Carefully fold the cup of toffee bits into the dough to distribute them evenly throughout without breaking them up.
5. Chill Dough: Cover the dough tightly with plastic wrap and refrigerate for at least 2 hours. This cooling step allows the dough to firm up, making it easier to form cookies and enhancing their texture.
6. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line cookie sheets with parchment paper to prevent sticking and promote even baking.
7. Form Dough Balls: Scoop out 1-inch dough balls and place them on the prepared cookie sheets, spacing them approximately 3 inches apart to allow for spreading.
8. Add Sea Salt and Bake: Sprinkle a pinch of sea salt on top of each dough ball to enhance the flavor, then bake the cookies in the preheated oven for about 8 minutes or until the edges are just golden brown. Keep a close eye to avoid overbaking.
9. Cool Cookies: Remove from oven and let the cookies cool on the baking sheet for 1 minute to set. Then transfer them to a wire rack to cool completely, ensuring they firm up properly and do not become soggy.

Notes

• For best results, do not skip chilling the dough, as it prevents excessive spreading and develops flavor.
• Use quality toffee bits or chopped toffee candy for maximum crunch and flavor.
• If you prefer softer cookies, reduce baking time by 1-2 minutes but watch closely.
• Store cookies in an airtight container at room temperature for up to one week.
• Sea salt on top is optional but highly recommended to balance the sweetness.

Keywords: toffee cookies, easy cookies, buttery cookies, sea salt cookies, homemade cookies, caramel crunch cookies