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Brown Sugar Toffee Cookies

Ultra soft and chewy Brown Sugar Toffee Cookies have a hint of cinnamon, a touch of cream cheese, and tons of crunchy toffee for big flavor in every bite.

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 28 cookies
Course: Dessert
Cuisine: American

Ingredients

  • 2 cups (254 grams) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 1 teaspoon cornstarch
  • 1/2 teaspoon ground cinnamon
  • 8 tablespoons (113 grams) unsalted butter, at a cool room temperature
  • 2 ounces (57 grams) cream cheese, at room temperature
  • 1 cup (200 grams) packed dark brown sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 (8 ounce or 227 grams) package English toffee bits, such as Heath (1 1/3 cups)

Instructions

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  1. Preheat the oven to 350°F. Line large baking sheets with parchment paper.
  2. In a medium bowl whisk together the flour, baking powder, baking soda, salt, cornstarch, and cinnamon.
  3. In a large bowl, use an electric mixer to beat the butter, cream cheese, and sugar on medium-high speed until smooth, about 2 minutes. Add the egg and vanilla and beat until combined. On low speed, gradually add the flour mixture and beat until combined. Stir in the toffee bits with a rubber spatula.
  4. Scoop out 2-tablespoon sized balls of dough and place on the prepared baking sheets. Flatten the dough slightly with the palm of your hand.
  5. Bake for 10 to 12 minutes, or until the cookies are set and begin to brown. Let the cookies cool on the pan for 5 minutes before removing to cooling racks to cool completely. Cookies can be stored in an airtight container at room temperature for up to 3 days.