Toffee cookies combine the indulgent flavors of a buttery cookie and toffee in an easy to make treat that will soon be one of your favorites. If you adore toffee, then these cookies are for you!
They’re super simple to make, and then you can sit back and enjoy your toffee – transformed into the most delicious cookies.
Butter and I go way back—I was basically raised on it. My grandmother always had butter in a dish on the countertop to spread on just about anything. I learned at a young age that butter is amazing! I love incorporating it into just about everything.
Take these toffee cookies, for example. There’s something magical that happens when butter mixes with brown sugar and toffee! You’ll just need to try them to experience that magic yourself.
Adding this toffee cookie recipe to your collection of traditional favorites is a must. It should sit right up there alongside Chocolate Turtle Cookies, The Best Soft Snickerdoodles, and Chewy Chocolate Chip Cookies as your go-to cookies for personal indulgences, thinking-of-you gifts, and holiday party platters.
Toffee Cookies
Toffee is a classic, rich dessert in and of itself. It often makes appearances around the holidays because its sweet robust flavor pairs well with other strong holiday flavors. When toffee is incorporated into cookie form, the result is an irresistible treat that you’ll enjoy to the last crumb.
Toffee bits are just small pieces of toffee. They can be used as mix-ins in cookies and cakes, as a topping for ice cream and shakes, and any other place you might want a sweet crunch added.
Toffee cookies, or Heath Bar cookies, come out of the oven soft and rounded. Their flavor is sinfully delicious, with butter and sweet brown sugar that melt in your mouth.
The toffee bits add delightful crunch in every bite. Topped with sea salt for the ultimate taste and texture, butter toffee cookies have it all.
Why You’ll Love this Recipe
- Easy to Make
- Great Flavor
- Perfect for Parties and Gifting
- Uses Basic Ingredients + Toffee Bits
Shopping List
- Butter (unsalted)
- White Sugar
- Brown Sugar
- Vanilla Extract
- Egg
- All-Purpose Flour
- Baking Powder
- Baking Soda
- Salt (table salt and sea salt for a topping)
- Toffee Bits
Variations
- If you just need chocolate in your cookies, go ahead and add ¾ cup of mini chocolate chips.
- Mix ¾ cup chopped pecans in with the dough for a nutty butter toffee flavor.
- Go all out and add chocolate, nuts, and even some coconut for a toffee cookie flavor explosion!
Tools
- Mixer (You can also mix by hand)
- Measuring Cups + Measuring Spoons
- Parchment Paper
- Cookie Sheets
- Wire Cooling Rack
- Cookie Scoop
Tips
- Make sure toffee bits are evenly distributed throughout the dough. If you get the bottom of the dough and there don’t appear to be as many, add a few more.
- Let the dough chill. This gives the flavors time to meld and the cookies won’t spread out as much.
- Use quality and fresh ingredients because the cookies can taste only as good as the ingredients.
Serving Suggestions
Serve these cookies with ice cream, whipped cream, or even our favorite chocolate sauce!
Frequently Asked Questions
Some of the edges may melt a bit, but the toffee will mostly remain crunchy.
If you buy a bag of toffee bits, they’ll be the right size that you need. When you chop your own, try to get them the size of mini chocolate chips.
How to Store
- At Room Temperature – Let your toffee cookies cool completely and then if you happen to have any cookies left, place them in an airtight container or Ziploc bag. They can stay on your counter for up to 5 days.
- Refrigerate – After cookies cool completely, place in airtight container or bag and store in the refrigerator for up to a week.
- Freeze – It’s actually better to store cookies in the freezer rather than the refrigerator. If you’re planning on freezing them, wait for them to cool, and then immediately put the cookies into an airtight container or bag, with parchment paper between layers, and freeze up to 3 months.
- Freeze Cookie Dough – by shaping it into balls and freezing in airtight containers with parchment paper between layers. When ready to use, let thaw in the fridge and then bake as directed.
More Cookies
Toffee Cookies
Ingredients
- 1 cup unsalted butter softened (8 ounces)
- ½ cup white granulated sugar
- ½ cup light brown sugar light or dark, packed
- 1 teaspoon vanilla extract
- 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 until light and fluffy (about 3 minutes). Blend in egg until just combined.1 cup unsalted butter, ½ cup white granulated sugar, ½ cup light brown sugar, 1 teaspoon vanilla extract, 1 egg
- In a medium mixing bowl, whisk together flour, baking powder, baking soda, and salt. Gradually incorporate into wet mixture.2½ cups all purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
- Fold in toffee bits.1 cup 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.sea salt
- Allow cookies to cool on baking sheet for 1 minute. Transfer from cookie sheet to wire baking rack to finish cooling.
Julie’s Tips
Tips
- Use softened butter for best results.
- Use a cookie dough scoop for uniform cookies. Making cookies consistent in size ensures some cookies don’t over bake while others remain under baked.
- Refrigerate dough to prevent spreading.
- Transfer cookies to cool to prevent over baking.
To Store
- Refrigerator – In their airtight container or bag, store in the refrigerator.
- Freezer – It’s actually better to store cookies in the freezer over the refrigerator. If you’re planning on freezing them, wait for them to cool, and then put the cookies into an airtight container or bag, with parchment paper between layers, and freeze up to three months.
Estimated nutrition information is provided as a courtesy and is not guaranteed.
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How to Make
- In a large mixing bowl, combine butter, both sugars, vanilla and egg.
- Mix dry ingredients in a separate medium-sized mixing bowl.
- Gradually incorporate flour mixture to the wet mixture on low speed, folding in toffee bits.
- Cover dough and refrigerate as directed.
- Preheat oven and line cookie sheet with parchment paper.
- Scoop dough into balls and place on cookie sheets.
- Top with a sprinkle of sea salt and bake as directed.
- Cool on a wire rack before serving. Enjoy!
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 🙂