Brown Sugar Toffee Cookies
User Reviews
4.3
Brown Sugar Toffee Cookies
Description
Brown Sugar Toffee Cookies are made from an all-purpose flour base combined with baking soda, cornstarch, salt, and cinnamon for subtle spice. Creamed butter and dark brown sugar create a tender, moist dough with rich caramel notes. Adding vanilla extract and an egg help bind the dough and provide lift. Toffee bits, such as the Heath brand, are folded in to introduce crunchy morsels that melt slightly when baked.
Shaping the dough into tablespoon-sized balls and rolling them in extra dark brown sugar forms a sweet, crackly crust on the cookies. Baking at 350°F until the edges turn light brown ensures the center remains soft and chewy. Cooling on the pan briefly before transferring to a rack lets them set properly. These cookies pair well with coffee or milk and store well in airtight containers for several days.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 3/4 cup unsalted butter at room temperature
- 1 1/4 cups dark brown sugar
- 1 egg large
- 1 teaspoon vanilla extract
- 1 cup Toffee bits Heath brand
- dark brown sugar about 1/2 cup, extra dark, for rolling cookies
Instructions
- Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
- In a medium bowl whisk together flour, baking soda, cornstarch, salt, and cinnamon. Set aside.
- Place butter and brown sugar in the bowl of an electric stand mixer. Beat on medium speed until light and fluffy, about 3 minutes. Turn off the mixer and scrape down the sides of the bowl with a spatula. Add the egg and vanilla extract, and beat on medium speed until combined.
- With the mixer on low, slowly add the dry ingredients. Mix until the just combined. Stir in the toffee bits.
- Using a spoon or cookie scoop, form tablespoons size balls of cookie dough. Roll balls in brown sugar. Place on balls on prepared baking sheet, about 2 inches apart. Bake cookies for 10 to 12 minutes, or until lightly browned around the edges. Do not over bake. Cool on the pan for 2 minutes. Transfer cookies to a wire cooling rack and cool completely. Store in an air-tight container for up to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 26cookies
Amount Per Serving
Calories 178 kcal
% Daily Value*
| Calories | 178kcal | 9% |
| Carbohydrates | 24g | 8% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 22mg | 7% |
| Sodium | 125mg | 5% |
| Potassium | 30mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 173IU | 3% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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