Toffeedoodle Cookies
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
36 cookies
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Calories
161 kcal
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Course
Baked Goods
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Cuisine
American
Toffeedoodle Cookies
Description
Toffeedoodle Cookies bring together the creamy richness of butter and sugar creamed until light with the spell of vanilla and eggs, forming a classic cookie dough base. The dough incorporates baking soda and cream of tartar for a tender texture and is studded generously with toffee bits which add bursts of buttery caramelized crunch. Rolling the dough balls in a cinnamon and sugar blend adds a spice-sweet crust that contrasts with the chewy interior. Baked at 350°F until edges are firm but centers remain soft, the cookies have a pleasing balance of textures and flavors. These cookies are ideal for midday snacks or dessert and pair well with hot beverages. The dough is easy to portion and bake fresh as needed, preserving the soft chewiness and toffee texture.
Ingredients
For the Cookies:
- 3 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter at room temperature
- 2 egg large
- 1 1/2 teaspoons vanilla extract
- 1 cup Toffee bits I use HEATH BITS O' BRICKLE Toffee Bits
Cinnamon Sugar Topping:
- 3 tablespoons granulated sugar
- 3 teaspoons ground cinnamon
Instructions
- Preheat the oven to 350 degrees F. Line 2 large baking sheets with a Silpat baking mat or parchment paper and set aside.
- In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt. Set aside.
- In the bowl of a stand mixer, beat the butter and sugar together until light and creamy, about 2 minutes. Scrape down the sides of the bowl with a spatula, if necessary.
- Add the eggs and vanilla extract and beat until combined.
- Turn the mixer off and add all the dry ingredients. Mix on low until just combined. Don't over mix.
- Stir in the toffee bits.
- Roll the cookie dough into balls, about 2 tablespoons of dough per cookie.
- In a small bowl, combine the sugar and cinnamon. Roll the cookie balls into the cinnamon sugar mixture, making sure each cookie ball is generously coated.
- Place the cookie dough balls onto the prepared baking sheet, about 2 inches apart. Bake for 8 to 10 minutes or until cookies are set around the edges but still soft in the center. Check early to be safe, you don’t want to over bake. The cookies will set up after they cool.
- Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes. Transfer to a wire cooling rack and cool completely.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 161 kcal
% Daily Value*
| Calories | 161kcal | 8% |
| Carbohydrates | 22g | 7% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 29mg | 10% |
| Sodium | 60mg | 3% |
| Potassium | 48mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 14g | 28% |
| Vitamin A | 247IU | 5% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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