Butter Toffee Cookies

Butter toffee cookies are rich, chewy, and full of caramelized toffee flavor with a hint of crunch. I love baking these cookies when I want something buttery, sweet, and just a little bit fancy.

Why I’ll Love This Recipe

I love how the brown sugar and butter base creates a chewy, flavorful cookie, while the bits of toffee melt slightly for a gooey crunch. These cookies are simple to make but taste like something from a bakery. They’re great for holiday trays, parties, or just when I want a sweet treat with coffee.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter (softened)

• Brown sugar

• Granulated sugar

• Eggs

• Vanilla extract

• All-purpose flour

• Baking soda

• Salt

• Toffee bits (like Heath Bits o’ Brickle)

Directions

1. I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a large bowl, I cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

3. I beat in the eggs one at a time, followed by the vanilla extract.

4. In a separate bowl, I whisk together the flour, baking soda, and salt. Then I gradually add the dry ingredients to the wet mixture.

5. I stir in the toffee bits until evenly distributed.

6. I scoop the dough into tablespoon-sized balls and place them about 2 inches apart on the baking sheet.

7. I bake the cookies for 10–12 minutes, or until the edges are golden and the centers look just set.

8. I let them cool on the baking sheet for a few minutes before transferring to a wire rack.

Servings and Timing

This recipe makes about 24 cookies. Prep time is 15 minutes, and bake time is 10–12 minutes per batch.

Variations

• I sometimes add chopped pecans or walnuts for a nutty twist.

• A pinch of cinnamon adds warmth to the flavor.

• For extra decadence, I press a few extra toffee bits into the tops of the cookies before baking.

• I’ve even drizzled them with melted chocolate for a fancier version.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days. They also freeze well—I let them cool completely, then store them in a sealed bag or container for up to 2 months. No reheating necessary, but I’ll microwave one for a few seconds if I want it warm and soft.

FAQs

Can I make the dough ahead of time?

Yes, I often chill the dough for up to 24 hours. It helps deepen the flavor and control spreading during baking.

Do I need to chill the dough?

Not necessarily, but if I want thicker cookies, chilling the dough for 30 minutes helps.

Can I use homemade toffee?

Absolutely. If I have homemade toffee, I chop it into small bits and use it instead of store-bought.

How do I keep the cookies soft?

I store them in an airtight container with a slice of bread to help retain moisture.

Can I double the recipe?

Yes, I double it all the time when I bake for parties or holidays. The cookies freeze beautifully.

Conclusion

Butter toffee cookies are everything I want in a homemade dessert—chewy, buttery, and loaded with flavor. They’re easy enough for everyday baking but special enough to share during the holidays or with friends.

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