Description
Buttery, crunchy, and packed with sweet toffee flavor, these Toffee Butter Cookies are a timeless dessert you’ll want in your cookie jar all year long.
Ingredients
1 cup (226g) unsalted butter, softened
¾ cup (150g) granulated sugar
½ cup (110g) brown sugar, packed
1 large egg
1 tsp vanilla extract
2 ½ cups (300g) all-purpose flour
½ tsp baking soda
½ tsp salt
1 cup (170g) toffee bits (Heath or similar)
Optional:
½ cup chopped pecans or walnuts
Melted chocolate for drizzling
Instructions
- Cream butter and sugars: In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy—about 2 minutes.
- Add egg and vanilla: Beat in the egg and vanilla extract until fully incorporated.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix the dry ingredients into the wet mixture.
- Fold in toffee bits: Stir in the toffee bits (and nuts, if using) until evenly distributed.
- Shape and chill dough: Divide the dough in half. Shape each portion into a log about 2 inches in diameter. Wrap tightly in plastic wrap and refrigerate for at least 2 hours or overnight.
- Slice and bake: Preheat oven to 350°F (175°C). Slice dough into ¼-inch thick rounds and place on a parchment-lined baking sheet, spacing 2 inches apart.
- Bake and cool: Bake for 10–12 minutes, or until edges are lightly golden. Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
Use room temperature butter to get the perfect cookie dough consistency. Don’t skip the chill time—cold dough slices cleanly and prevents spreading. Slice evenly for uniform baking. Let the cookies cool completely before storing for best texture. For extra flavor, sprinkle a pinch of flaky sea salt on top before baking.
- Prep Time: 15
- Cook Time: 15
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 36 cookies
- Calories: 130 kcal
- Sugar: 10g
- Fat: 7g
- Carbohydrates: 16g
- Protein: 1g
Keywords: Toffee Butter Icebox Cookies