Toffee Bits Cookies
Indulge your sweet tooth with these irresistibly chewy Toffee Bits Cookies, the perfect marriage of buttery richness and caramelized crunch. This easy-to-follow recipe combines the classic flavors of brown sugar and vanilla with the satisfying crunch of toffee bits, creating cookies that are as delightful as they are addictive. With just 15 minutes of prep time, you’ll have warm, golden-brown treats ready in no time, perfect for family gatherings or an indulgent snack. Want an extra twist? Add semi-sweet chocolate chips for a touch of melty decadence. These cookies bake up soft and slightly gooey at the center, firming beautifully as they cool, making every bite pure bliss. Perfect for holidays, bake sales, or a cozy night in, these toffee cookies will be your go-to recipe for sweet cravings!
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Recipe Information
Ingredients
- 1 cup Unsalted butter, softened
- 0.75 cup Granulated sugar
- 0.75 cup Light brown sugar, packed
- 2 Large eggs
- 2 teaspoons Pure vanilla extract
- 2.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1.5 cups Toffee bits
- 0.75 cup Semi-sweet chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.
In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter, granulated sugar, and light brown sugar until the mixture is light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, mixing well after each addition. Then, blend in the vanilla extract.
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Gently fold in the toffee bits and chocolate chips (if using) with a spatula until evenly distributed.
Using a cookie scoop or tablespoon, drop rounded spoonfuls of the dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the edges are golden brown and the centers look slightly underbaked. The cookies will firm up as they cool.
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store leftover cookies in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
6858 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 349.0 g | 447% | |
| Saturated Fat | 215.0 g | 1075% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1009 mg | 336% | |
| Sodium | 3380 mg | 147% | |
| Total Carbohydrate | 865.3 g | 315% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 584.4 g | ||
| Protein | 69.1 g | 138% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 631 mg | 49% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 1433 mg | 30% | |
*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.
