Butter Brickle Cookies
Crisp edges, chewy centers, and a buttery, caramel-like flavor make Butter Brickle Cookies an irresistible treat for toffee lovers. These delightful cookies combine the richness of brown sugar and the crunch of toffee bits, creating a perfect balance of texture and sweetness in every bite. Easy to prepare in just 15 minutes of prep time, this recipe yields soft, golden cookies that are perfect for holiday cookie trays, afternoon snacks, or casual get-togethers. With a simple yet indulgent ingredient list featuring staples like vanilla, all-purpose flour, and unsalted butter, these cookies are elevated by the addition of crunchy toffee bits for a unique twist. Whether enjoyed fresh out of the oven or shared in a gift box, these Butter Brickle Cookies are guaranteed to be a crowd-pleaser.
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Recipe Information
Ingredients
- 1 cup Unsalted butter, softened
- 0.75 cup Granulated sugar
- 0.75 cup Brown sugar, packed
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 2.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1.5 cups Toffee bits
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together with an electric mixer on medium speed until light and fluffy, about 2–3 minutes.
Add the eggs, one at a time, mixing well after each addition. Then mix in the vanilla extract until combined.
In a separate bowl, whisk together the flour, baking soda, and salt until evenly distributed.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Fold in the toffee bits with a rubber spatula until evenly distributed throughout the cookie dough.
Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 9–11 minutes, or until the edges are lightly golden but the centers are still soft.
Remove the baking sheets from the oven and let the cookies cool on the sheets for 2–3 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to a week. Enjoy!
Nutrition Facts
Calories |
6021 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 300.4 g | 385% | |
| Saturated Fat | 185.1 g | 925% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1009 mg | 336% | |
| Sodium | 3382 mg | 147% | |
| Total Carbohydrate | 768.0 g | 279% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 513.7 g | ||
| Protein | 57.7 g | 115% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 512 mg | 39% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 967 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
