Toffee Doodle cookies are a basic snickerdoodle cookie jammed with toffee bits. This cookie recipe is a Starbucks Copycat Toffee Doodle Cookie.
The coffee chain sold these cookies maybe eight years ago? I forget. Everything after age 40 is a blur.
These are so delish. I know I say this about every cookie but this one really is something special. Chewy because snickerdoodles, if you make them right, are chewy but extra chewy thanks to the toffee.
If you're a snickerdoodle fan, you must try cake mix snickerdoodle cookies.
This snickerdoodle inspired cookie is similar to making Toffee Bit Cookies or Easy Chocolate Toffee Cookies.
These would be great if you were making Best Homemade Ice Cream Sandwiches.
It's a drop dough and a good cookie for new bakers to make.
Once the dough is mixed and has chilled for at least a half hour, you roll the balls of toffee snickerdoodles in a coating of cinnamon and sanding sugar and bake to perfection.
Get a big glass of moo milk/almond milk/oat milk handy, you’ll need it.
Ingredients
You'll use all the common ingredients for cookies:
- flour
- baking soda
- sugar
- sea salt
- butter
- eggs
- vanilla extract
- ground cinnamon for rolling
- sanding sugar for rolling (can substitute granulated)
Special Ingredients
- cream of tartar (it's a powder and you'll find it in the baking aisle at the grocer)
- toffee bits (8 ounce bag, you'll find in baking aisle with chocolate chips)
Instructions* (for full directions see recipe)
Measure dry ingredients in a medium bowl and give a stir.
Beat butter, sugar, eggs and pure vanilla extract or imitation in a large bowl or the bowl of a stand mixer.
Add dry ingredients and beat on low speed until just combined with no white streaks remaining.
Add toffee bits and stir into the dough using a spatula.
Chill dough for at least 30 minutes then bake.
Cookie Baking Advice
You may find these baking posts helpful, from How to Freeze Cookie Dough, Room Temperature Butter for Baking to Salted or Unsalted Butter for Cookies? to Do I Need A Cookie Scoop?, Cookie Size Chart to What Should a Beginner Bake? to Where Can I Buy Sprinkles?, Why is my sugar cookie dough too sticky? and Cookie Holidays. What is Sanding Sugar and Where Can I Buy Sprinkles might also be helpful.
Tools
Electric mixer
small bowl/large bowl
measuring spoons/cups (or a scale)
spatula
cookie scoop
Ziplocks or container for storing dough or cookies
cookie sheet
parchment paper
Helpful Tips/Serving Suggestions
Pay attention to the cookies because every oven is different. I’m using a gas range. You may need to bake yours an extra minute or two if you’re using an electric oven. If you smell the cookies, they’re probably done or nearly done baking.
Cream of tartar is an acidic powder similar to baking soda. It gives snickerdoodle that slightly crinkled look that comes from the cookies rising a bit and then falling.
Because cream of tartar is an acid, you can try using 1 teaspoon of vinegar or citrus juice for ½ teaspoon cream of tartar.
You can use two teaspoons of baking powder as a replacement for both the cream of tartar and the baking soda. Don't use baking soda if you're replacing the cream of tartar with baking powder.
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Recipe
Toffee Doodle Cookies
Toffee Doodle cookies are a basic snickerdoodle cookie jammed with toffee bits.
These are so delish. I know I say this about every cookie but this one really is something special. Chewy because snickerdoodles, if you make them right, are chewy but extra chewy because toffee lends chew.
You roll toffeedoodles in a coating of cinnamon and sanding sugar and bake to perfectio
Ingredients
- 1 & ½ cups sugar
- 1 cup butter, room temperature
- 2 eggs, large, room temperature
- 2 &¾ cups, all purpose flour
- 2 teaspoons cream of tartar
- ¼ teaspoon salt (kosher or sea salt)
- 1 teaspoon baking soda
- package of toffee or Heath bits
- For topping:
- ¼ cup sugar
- 2 teaspoons ground cinnamon (I like Vietnamese)
Instructions
Measure dry ingredients, flour through baking soda, in a medium bowl and stir briefly with a fork, whisk or spatula.
Beat butter and sugar using an electric mixer on high for four to five minutes. Or, if you’re using a sturdy stand mixer like a Kitchen-Aid Stand Mixer or a Bosch or Cuisinart, beat on 3 or 4 for about four minutes. The mixture should be pale and fluffy. This will make your cookies light and not dense.
Be sure to stop the beaters at least 2 to 3 times to scrape the very bottom of the bowl and hte sides so that all the butter and sugar is incorporated.
Add vanilla extract and eggs. Beat for a minute until combined.
Add dry ingredients to butter/sugar mixture and beat until just combined--no white streaks should be visible.
Finally, add an 8-ounce bag of toffee bits and stir with a spatula until combined.
Cover bowl with plastic wrap and chill for at least 30 minutes.
When ready to bake, scoop into balls using a cookie scoop on a parchment-lined cookie sheet.
Bake at 350 for 12 minutes.
Let cookies rest on baking sheet for five minutes before moving to a wire rack to cool.
Pay attention to the cookies because every oven is different. I’m using a gas range. You may need to bake yours an extra minute or two if you’re using an electric oven. If you smell the cookies, they’re probably done or nearly done baking.
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Nutrition Information
Yield 36 Serving Size 1Amount Per Serving Calories 87Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 24mgSodium 95mgCarbohydrates 9gFiber 0gSugar 4gProtein 1g
Nutrition information is an estimate as I am not a registered dietician.
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