Toffee Sandwich Cookies
Indulge your sweet tooth with these irresistible Toffee Sandwich Cookies, a delightful combination of crisp, buttery cookies and a luscious toffee filling. Infused with rich bits of toffee, each cookie delivers a satisfying crunch that perfectly complements the smooth caramel-like filling made from brown sugar, butter, and cream. With just 20 minutes of prep time and simple ingredients like all-purpose flour, vanilla extract, and powdered sugar, this recipe makes it easy to whip up a dessert with gourmet appeal. Whether you're baking for a special occasion or treating yourself to something sweet, these sandwich cookies are sure to impress. Serve them fresh or store them for up to three days—if they last that long! Keywords: toffee sandwich cookies, buttery cookies, toffee filling, homemade cookies recipe, easy desserts.
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Recipe Information
Ingredients
- 1 cup unsalted butter (softened)
- 0.5 cup granulated sugar
- 0.5 cup light brown sugar (packed)
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2.5 cups all-purpose flour
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 cup toffee bits
- 0.5 cup unsalted butter (for filling)
- 0.5 cup light brown sugar (for filling)
- 2 tablespoons heavy cream
- 1 cup powdered sugar
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large bowl, cream together 1 cup of softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy.
Add the egg and vanilla extract to the creamed mixture, mixing 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 and mix until just combined. Be careful not to overmix.
Stir in the toffee bits until evenly distributed in the dough.
Using a small cookie scoop or tablespoon, scoop 1-inch balls of 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 lightly golden. The centers should still look slightly soft.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
While the cookies cool, prepare the filling by melting 0.5 cups of unsalted butter and 0.5 cups of light brown sugar in a small saucepan over medium heat, stirring until smooth.
Stir in the heavy cream and bring the mixture to a simmer. Remove from heat and let the mixture cool for 5 minutes.
Gradually whisk in the powdered sugar until the filling is smooth and spreadable.
To assemble the cookies, spread or pipe the toffee filling onto the flat side of one cookie, then sandwich it with a second cookie, flat-side down.
Repeat with the remaining cookies and filling. Serve immediately or store in an airtight container for up to 3 days.
Nutrition Facts
Calories |
540 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.0 g | 37% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 150 mg | 7% | |
| Total Carbohydrate | 67.3 g | 24% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 45.3 g | ||
| Protein | 3.8 g | 8% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 35 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 70 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.
