Toffee Cookies
Indulge in the sweet, buttery bliss of homemade toffee cookies, a heavenly treat that combines rich caramelized flavors with soft, chewy texture. Crafted with golden brown sugar, creamy unsalted butter, and a generous helping of crunchy toffee bits, these cookies are bursting with decadence in every bite. Perfectly balanced with a hint of vanilla and a sprinkle of salt, they’re an irresistible mix of sweet and savory that will have you reaching for seconds. Quick to prepare and ideal for sharing, this easy recipe yields 24 cookies in under 30 minutes, making it a go-to choice for celebrations, bake sales, or simple afternoon cravings. Whether paired with a frothy cappuccino or enjoyed solo, these toffee cookies are bound to become a favorite dessert staple.
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Recipe Information
Ingredients
- 227 grams unsalted butter
- 200 grams granulated sugar
- 150 grams brown sugar, packed
- 2 teaspoons vanilla extract
- 2 pieces eggs, large
- 300 grams all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoons salt
- 200 grams toffee bits
Instructions
Preheat the oven to 175°C (350°F) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 2 to 3 minutes using a hand or stand mixer.
Add the vanilla extract and eggs to the bowl, one at a time, beating well after each addition until fully incorporated.
In a separate 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. Be careful not to overmix.
Fold in the toffee bits using a spatula, ensuring they are evenly distributed throughout the dough.
Scoop tablespoon-sized portions of dough (about 1.5 tablespoons each) and place them onto the prepared baking sheets, leaving about 5 cm (2 inches) of space between each cookie to allow for spreading.
Bake in the preheated oven for 9 to 11 minutes, or until the edges are lightly golden and the centers are slightly soft. Do not overbake as the cookies will continue to 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.
Serve and enjoy! Store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.3 g | 13% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 39 mg | 13% | |
| Sodium | 125 mg | 5% | |
| Total Carbohydrate | 30.2 g | 11% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 19.2 g | ||
| Protein | 2.1 g | 4% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 16 mg | 1% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 33 mg | 1% | |
*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.
