Toffee Cookies
User Reviews
5
Toffee Cookies
Description
These Toffee Cookies begin by creaming room temperature, not melted, salted butter with brown and granulated sugars until light and fluffy, which helps incorporate air and contributes to a tender crumb. Eggs and vanilla extract are mixed in next for moisture and flavor. Dry ingredients including all-purpose flour, baking soda, and salt are then added and combined, followed by folding in chocolate chips and most of the toffee bits. The dough is portioned into balls using a 1 1/2-inch scoop and chilled to ensure cookies spread minimally during baking. Before baking in a 375°F oven, each dough ball is inverted and pressed into the reserved toffee bits, which adhere to the cookie tops and add extra crunch and sweetness. Baking results in cookies with a golden color, crisp edges, and chewy centers punctuated by chocolate and toffee. These cookies can be stored at room temperature in airtight containers for several days. Milk chocolate or chocolate chunks may be substituted for semi-sweet chips. Nutritional information will vary by ingredient brands and serving size assumptions.
Ingredients
- 1 cup butter 8 ounces, room temperature, salted
- 3/4 cup brown sugar 155 grams
- 3/4 cup granulated sugar 150 grams
- 2 large egg
- 2 1/2 cups all-purpose flour 325 grams
- 1 teaspoon baking soda 5 grams
- 1 teaspoon salt 6 grams
- 1 teaspoon vanilla extract 5 grams
- 1 1/2 cups chocolate chips
- 8 ounces Toffee bits divided
- sea salt for topping, flaky
Instructions
- Using an electric mixer with large mixing bowl or stand mixer, cream together the room temperature (not melted!) butter, sugar, and brown sugar. Cream for 4-5 minutes on medium speed. The mixture should lighten in color and be light and fluffy (air whipped into it).
- Mix in the eggs and vanilla. Mix for 1 minute or until well combined. Scrape the edges of the bowl as needed with a rubber spatula.
- Add in the flour, salt and baking soda. Mix until combined.
- Lastly, mix in the chocolate chips and all but 1/2 cup of the toffee bits. (The remaining bits will go on top of the cookies before baking.)
- Scoop the dough into balls using a 1 1/2" cookie scoop and place on a parchment paper lined baking sheet. Refrigerate for at least 30 minutes.
- Preheat the oven to 375ºF.
- Turn the cookie dough balls, one at a time, upside down and press the top into the reserved toffee bits, then place it on the baking sheet so that the toffee is on top. Place dough balls 2" apart on a parchment-lined baking sheet (or use a silicone baking mat).
- Bake for about 10-11 minutes, or until the cookies are lightly brown around the edges.
- If you'd like the cookies to be perfectly round, use a large round cookie cutter (or a wide mouth mason jar ring) to place over the hot cookie. Use your hand to hold the ring or cutter and make quick circles on the pan, which will round out the cookie. You have to do this when the cookies are hot, so work quickly immediately after the cookies come out of the oven.
- Sprinkle the cookies with sea salt if desired. Allow the cookies to cool on the pan for 3-4 minutes, then move to a cooling rack to cool completely.
Notes
- Use room temperature salted butter, not melted, for proper creaming and texture.
- Chill dough before baking to prevent excessive spreading and maintain cookie shape.
- Press toffee bits on top for extra crunch and visual appeal.
- Store baked cookies in an airtight container at room temperature for up to 4 days.
- Milk chocolate or chocolate chunks can replace semi-sweet chocolate chips if preferred.
- Calorie counts vary; consult a nutrition calculator for precise information based on brands and serving size.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36Serving
Amount Per Serving
Calories 187 kcal
% Daily Value*
| Calories | 187kcal | 9% |
| Carbohydrates | 25g | 8% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 32mg | 11% |
| Sodium | 155mg | 6% |
| Potassium | 24mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 17g | 34% |
| Vitamin A | 262IU | 5% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
