Chewy Toffee Cookies
Toffeebit Cookies are crispy, buttery and have just a bit of chew.
Get your favorite toffee candy bar in a cookie! This is a maximum flavor cookie with minimal effort.
Toffeebit cookies were a gift I made for my dad for Father’s Day. Toffee is one of his favorite flavors next to vanilla.
My mom, my husband and the teenager loved these cookies as did I. If I had let Jesse the big, blonde lab have one, I’m sure he would have loved them too. Like most drop cookies, such as chocolate chip, these are quick and easy to make.
Have you ever thought cookies are like investing?
Whenever I buy something or do something, I try to think of what the return will be. Is this something that’s
going to last for years. Is this going to refine my life, like gardening or yoga or meditation? Or is this an item that’s going to break 24 hours after I bring it home and end up in a landfill?
I have to say, baking cookies offers a huge return on investment. For just a few minutes of hands-on time,
measuring, mixing and pouring, you get delicious homemade cookies that taste unlike anything you can buy in the
And you give your cookie recipients a warm, fuzzy feeling knowing that you stopped everything
to make them something with your hands that you thought they would enjoy.
Serve these cookies with a tall glass of milk or a steaming cup of coffee or hot chocolate.
These cookies are perfect cookie jar cookies because they keep well—that is if your household doesn’t devour them instantly.
Try to plan ahead when you’re going to make this cookie dough. Most cookie doughs need time to chill before baking. Chilling the dough for a few hours or overnight allows the flavors to fully marry and develop. You’ll have a much tastier baked good.
You can find toffeebits at most grocery stores. There will be bags of either regular toffee or chocolate covered toffee. I used regular toffee for this recipe but either will be fine.
If you have toffee bars lying around the house (Editor’s note: Who are you???), you could chop up those finely instead of buying bits.
Caution: you must line your cookie sheet with parchment paper or a non-stick liner like a silpat otherwise your cookies will likely stick to the pan. If you don’t have parchment or a silpat, I would suggest lining your baking sheet with foil and spraying it with non-stick spray.
- 1 cup butter, room temperature
- 1&1/2 cups brown sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 2&1/2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp sea salt
- 8 ounces toffee bits, plain or chocolate bits
- In the bowl of a stand mixer or in a large mixing bowl with a hand mixer blend butter until creamy, about two minutes.
- Add brown sugar. Mix on medium speed until the butter/sugar mixture is well-aerated, about three minutes.
- Add egg, one at a time. Blend to combine.
- Add vanilla extract and mix one more time to incorporate.
- Add flour, baking soda and salt and mix until just combined, maybe 60 seconds.
- Don't over mix, dough will be tough.
- Pour in toffee bits and stir.
- Chill for at least an hour, preferably three hours or overnight before baking.
- Scoop dough onto a parchment-lined cookie sheet or half sheet pan using a cookie scoop for uniformity. Or use a Silpat if you don't have parchment.
- Bake at 350 for 12 minutes.
- Baking times may vary depending on your oven temperature.
- When you start to smell fresh cookies, check the oven, they'll be done baking or nearly so.
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Tell me about your perfect, over the moon, best cookie. What would it taste like? What would it look like?