I had all intentions of sharing 5 new cookie recipes with you last week, but then life happened. It was a crazy week filled with emotion and exhaustion beginning with a disheartening phone call and a popped tire and ending with a flood in the kitchen, destroying our new hardwood floors and wall. I’ve found if anything can make me feel better, it’s decorating and baking, so there’s plenty of new pretty and delicious inspiration coming as we have made a little progress in our home, tried to regroup and organize and bake my heart out.
One of the few memories I have of my Grandma Bruck was her standing in the kitchen, smothering just about anything with butter. She kept a stick in a butter dish on the countertop for just such occasion. I was doomed from the beginning. I was raised on butter. I remember slathering club crackers with it and licking it right off. I love incorporating butter into just about everything, but there’s something magical that happens when butter mixes with brown sugar and toffee that I find irresistible. These butter toffee cookies are no exception. I top them with my signature ingredient – sea salt.
Like most of my cookie recipes, I’m going to ask that you refrigerate your dough for the best possible cookies, and just enjoy the dough while you’re patiently waiting to bake these babies. It’s always worth it. I do it for a few scoops of dough alone.
Table of Contents
Butter Toffee Cookies
Ingredients
- 1 cup butter softened
- ½ cup white granulated sugar
- ½ cup brown sugar packed
- 1 teaspoon vanilla
- 1 egg
- 2½ cups all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup toffee bits
- sea salt
Instructions
- In a large mixing bowl or stand mixer, combine butter, sugars, vanilla. Incorporate egg.
- In a medium mixing bowl, whisk together flour, baking powder, baking soda, and salt. Gradually incorporate into wet mixture.
- Fold in toffee bits. Cover dough and refrigerate 2+ hours.
- Preheat oven to 350°F. Line cookie sheets with parchment paper.
- Make 1" dough balls and drop onto cookie sheet spread 3" apart.
- Top with sea salt and bake 8 minutes or until edges are just golden brown. Allow to cool 1 minute. Transfer from cookie sheet to wire baking rack to cool.
Notes
Nutrition
If you try any of my recipes during the holidays, I’d love to see. Just tag me on Instagram!
I have a question…am I to chill the dough, or do I shape the cookies and then chill? Thanks – they sound delish!
You can do either – I usually freeze the dough because I don’t have a ton of freezer space for baking sheets. Enjoy!
These are so perfect to have with a cup of tea or coffee! They sound so good!
Thanks, Eden!
Hi Julie!
Love your recipes and your blog! Wondering if you know if swapping an all purpose Gluten Free flour would work for these? I love Toffee!! and really want to try making these!
I don’t have any experience with gluten free flour, unfortunately. I’m sorry!
They taste terrific but my first batch came out flat and very gooey…not sure if my oven wasn’t preheated enough or what? Ended up putting both trays back in for a couple of minutes. The third tray came out perfect! Love your recipes! Looking forward to trying more
Hi! These will be a great addition to my Christmas baking. Are there chocolate chips as well….pictures kind of look like it.
No, just toffee bits – I purchase the Heath brand toffee bits. Enjoy!
Oh, boy, that stinks! I think you need a double batch of these fabulous cookies. Hope you have a terrific Thanksgiving!
You as well, Liz!
awe man what a week!!! ;( I’m thinking these cookies are much needed and welcomed!! they sounds fantastic!
These cookies looks so delicious! My daughter would love baking these with me.
I really look forward to baking with my babes over the holidays. I hope you find plenty of opportunities as well! Happy Thanksgiving!
I’m so sorry about your house woes 🙁 I’d love to come over and help you bake away the blues 🙂