Toffee Cookies Recipe

5 from 1 vote

These toffee cookies have chewy edges, soft centers and bits of toffee in every bite. They're easy to make and don't require chilling!

Prep Time10

Cook Time10

Cooling10

Total Time30

Course: cookies, Dessert

Cuisine: American

Diet: Vegetarian

Servings: cookies

Author: Laura

Cost: $8

Equipment

Ingredients

½ cup salted butter softened
¼ cup white sugar
¾ cup light brown sugar
1 tsp pure vanilla extract
1 large egg
1 ¾ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon sea salt
1 cup toffee bits
½ cup milk chocolate chips
2 Tablespoons flaky sea salt (optional)

US Customary - Metric

Instructions

Preheat oven to 375 degrees F. Line two large baking sheets with silicone baking mats or parchment paper, set aside.
In a medium bowl, combine baking soda, baking powder, and sea salt. Set aside.
In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a hand-held mixer, beat together the butter, white sugar and brown sugar on medium-high speed until light and fluffy – about 1 minute.
Add egg and vanilla and beat until combined.
Add the dry ingredients, beat on medium speed until combined.
Add the toffee bits and chocolate chips and stir until evenly distributed throughout the dough.
Use a 1 ½ or 2 Tablespoon cookie scoop to measure out portions of dough, roll them into balls and place them evenly spaced on the two baking sheets (about 8 per sheet). Repeat until all the dough is used.
Bake in preheated oven for 8-9 minutes, or until the top is just set and just barely beginning to turn light golden brown.
Remove from oven and immediately sprinkle with flaky sea salt. Then, let the cookies cool on the baking sheet for 5-10 minutes.
After 5-10 minutes, transfer the cookies to a wire rack to cool completely.

Video

Notes

Ingredient Substitution Notes

Salted Butter. Unsalted butter and coconut oil (softened, not melted) or vegan butter (Earth's balance) are good substitutes for salted butter.
Granulated sugar. I recommend using organic cane sugar or regular white sugar.
Light brown sugar. using dark brown sugar will impart a slightly richer molasses taste.
Vanilla extract. vanilla bean paste works in place of extract.
All-purpose flour. For a gluten-free version use 1:1 all-purpose gluten-free flour.
Fine sea salt. Use fine (not coarse) sea salt. If using iodized table salt, decrease the amount by half.
Toffee Bits. Use store-bought toffee bits (so easy) or chop up leftover homemade almond toffee and use that!
Milk Chocolate Chips. the milk chocolate compliments the toffee, however semisweet or dark also taste delicious and a little less sweet.

Store

Store the toffee cookies in an airtight container at room temperature for 3-5 days.

Freeze

Freeze the dough before baking. portion out the dough and roll it into balls. Then place it on a baking sheet and flash-freeze the balls until hardened. Once hardened, transfer the dough balls to an airtight container until you're ready to bake.

To bake: remove the cookie dough from the freezer and let it thaw in the refrigerator overnight or at room temperature for 2 hours before baking according to the recipe instructions. This is my preferred method, because you can bake them fresh when you're ready to enjoy them.

Freeze baked cookies. To freeze baked cookies, let them cool to room temperature. Then store them in an airtight container in the freezer for up to 2 months.

To thaw: let the cookies sit out at room temperature until thawed. You can also warm them in the oven set to 250 degrees F, in a baking dish covered with foil (or a lid) until warmed through.

Nutrition