Golden Chewy Toffee Cookies with Buttery Toffee Bits
By Emma Collins
Cook
10 min
Total
40 min
Servings
4
Level
Easy
Choose toffee bits with a buttery, caramel taste. Adding toffee bits to golden toffee cookies will result in small areas of sweetness. Baked toffee cookies will have a crumbly texture in some spots and a soft, vanilla flavor in other areas.
Salted butter and granulated and packed light brown sugar are key ingredients because they contribute different desirable characteristics to cookies, salted butter contributes tenderness, granulated sugar contributes browning to edges, and brown sugar contributes moistness to the center. Room-temperature eggs mix easily into the creamed mixture. Vanilla contributes flavor similar to toffee. Adding baking bits to the mixture before flour prevents overmixing while distributing baking bits throughout the cookies.
After creaming for two to three minutes, your butter and sugar mixture should be light and fluffy. If you bake your cookies until the edges are browned but the centers are still pale, the heat of the baking sheet will continue to cook the centers of your cookies. Overmixing with flour is a common mistake that leads to tough cookies instead of soft, chewy cookies.
Serve warm with milk, coffee, or vanilla ice cream and chunks of soft toffee. Allow cookies to cool completely before storing them in airtight containers. Use parchment between layers of cookies if toffee chunks stick together.
Why this recipe works
- Rich toffee bits are added generously to the cookie dough so that each cookie will contain buttery, caramel-like pockets. Toffee bits are not simply sprinkled over the top of the cookie.
- Light brown sugar helps keep the centers moist. White sugar browns and crisps the edges.
- Salted butter can add richness and tenderness to the dough if it's fully softened and can be creamed with the two sugars.
- Vanilla pairs well with toffee's caramel taste and doesn't dominate other flavors in the food.
- Optional chilling produces a thicker, chewier final product using the same dough. Chilled dough contains hardened butter, which contributes to the thickness of the cookies.
- Adding a small amount of toffee on top of the cookie will make the toffee flavor noticeable in the cookie without changing the cookie dough recipe.
Ingredients
- •2 cups rich toffee baking bits
- •¾ cup light brown sugar (firmly packed)
- •2 large eggs (brought to room temperature)
- •2 ½ cups all-purpose flour
- •1 tbsp pure vanilla extract
- •½ cup salted butter (softened to room temperature)
- •¾ cup granulated white sugar
- •1 tsp baking soda
Instructions
- 1
Heat the oven to 350°F. Make certain the butter has softened to room temperature and the eggs are no longer cold.
- 2
Sift the all-purpose flour and baking soda together in a medium mixing bowl. Set the mixture aside and measure the remaining ingredients.
- 3
Place the softened salted butter, granulated sugar, and firmly packed light brown sugar in a large mixing bowl. Beat for 2–3 minutes, until the mixture becomes noticeably paler, fluffier, and greater in volume.
- 4
During the final minute of creaming, pour in the vanilla extract and continue beating until thoroughly incorporated.
- 5
Add the room-temperature eggs individually, beating thoroughly after each addition before adding the next.
- 6
Gently fold in the toffee bits until evenly dispersed throughout the dough.
- 7
If desired, retain a small handful of the toffee pieces to scatter over the portioned cookies immediately before baking.
- 8
Add the prepared flour mixture to the wet ingredients in two or three portions. Stir gently after each addition, mixing only until the flour has been incorporated.
- 9
Stop mixing as soon as no visible streaks of dry flour remain and the dough has formed a cohesive mixture.
- 10
Using a cookie scoop or spoon, divide the dough onto an ungreased or parchment-lined baking sheet. Leave approximately 2 inches of space between portions.
- 11
For improved structure and a chewier center, refrigerate the portioned or prepared dough for 30–60 minutes before baking. The cookies may also be baked immediately.
- 12
Bake at 350°F for 10–12 minutes. Remove the cookies when the edges are golden brown while the centers still look slightly underbaked.
- 13
Allow the cookies to remain on the baking sheet for 3–5 minutes so they can firm sufficiently.
- 14
Transfer the cookies carefully to a wire rack and leave them there until completely cooled.
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