Toffee doodle cookies taste like a classic snickerdoodle went on a sweet adventure and returned with a caramel twist.
They’re soft, chewy, and have just the right amount of crunch to keep you coming back for more.
And the buttery toffee pieces create pockets of sweet bliss in every bite.
Perfect for holiday cookie swaps or just to treat yourself, go ahead and make double!
Why You’ll Love These Toffee Doodle Cookies
Perfectly Chewy: These cookies strike the perfect balance between soft centers and crisp edges.
Sweetly Spiced Taste: Each bite delivers buttery sweetness, warm cinnamon notes, and rich caramel undertones. They are truly a sophisticated twist on classic snickerdoodles.
Easy to Make: Simple ingredients and straightforward steps make these cookies a breeze to bake.
Gift-Worthy: The recipe yields a generous batch, and the cookies maintain their texture and taste for up to a week. So, they are excellent for parties or thoughtful homemade gifts.
Ingredients
- Toffee Bits: Crunchy, caramelized candy pieces add a sweet, buttery crunch to cookies. Heath Bits o’ Brickle is my go-to brand.
- All-Purpose Flour: The primary structure-building ingredient that provides the foundation for the cookies.
- Cream of Tartar: It gives these snickerdoodle-style cookies their distinctive tangy flavor.
- Baking Soda: A leavening agent that reacts with cream of tartar to help cookies rise and spread properly while baking.
- Salt & Vanilla Extract: Enhance the overall flavor of the cookies, balancing the sweetness and bringing out the depth of other ingredients.
- Unsalted Butter: Provides rich flavor and helps create a tender, soft cookie.
- Granulated & Light Brown Sugar: Granulated sugar creates crispness. Brown sugar adds moisture and caramel notes.
- Eggs: Act as a binding agent, providing structure and helping to create a rich, tender cookie.
- Ground Cinnamon: Warm, aromatic spice used in the coating.
How to Make Toffee Doodle Cookies
Toffee doodle cookies are where cozy nostalgia meets modern indulgence.
I’ve made them twice already, and they’re quickly becoming a family favorite – the empty cookie jar speaks for itself!
Here’s how to make them:
1. PREHEAT the oven to 350°F and line two baking sheets with parchment paper.
2. WHISK the flour, cream of tartar, baking soda, and salt in a medium bowl. Set aside.
3. BEAT the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, followed by the vanilla, beating until smooth.
4. MIX the dry ingredients into the wet until partially combined. Add the toffee bits and mix until just incorporated.
5. COMBINE the granulated sugar and cinnamon in a small bowl for the coating.
6. ROLL the dough into 1 1/2-tablespoon balls. Coat each ball in the cinnamon sugar and arrange them on the baking sheets, 2 inches apart.
7. BAKE for 8-10 minutes or until the edges are set.
8. COOL the cookies on the baking sheets for 5 minutes, then transfer to a wire rack. Serve and enjoy!
Tips For the Best Toffee Doodle Cookies
There’s something magical about the combination of buttery toffee and warm cinnamon sugar, isn’t there?
Every bite feels like a cozy hug, perfect for chilly afternoons or when you just need a little pick-me-up.
But before you start, let’s go over a few tips:
- Use room-temperature ingredients. Get everything out of the fridge 20-30 minutes early for easy mixing.
- Chill for thicker cookies. While not required, chilling the dough for 30 minutes can prevent excessive spreading during baking.
- Use a cookie scoop. A medium cookie scoop ensures uniform-sized cookies for even baking.
- Add extra toffee bits. Press a few additional toffee bits onto each dough ball before baking for a decorative and flavorful touch.
- Avoid overbaking. Bake until the edges are set but the centers look slightly underdone (8-10 minutes). They’ll firm up as they cool.
- Variations. Experiment with chocolate-covered toffee bits or add melted chocolate on top after cooling for extra indulgence.
- Make ahead options. Prepare the dough up to 24 hours in advance and refrigerate. Or freeze the dough balls for up to 3 months. Do not coat with cinnamon sugar until ready to bake.
How to Store
These cookies are a crowd-pleaser.
Trust me, once you try them, they’ll quickly become a regular in your cookie lineup!
Here’s how to store leftovers (if you have any!).
To Store: Place the cooled toffee doodle cookies in an airtight container or resealable plastic bag. Store at room temperature for up to a week or in the fridge for up to 2 weeks.
To Freeze: Store the cooled cookies in an airtight container or freezer bag. Use wax or parchment paper between layers. Thaw at room temperature before serving for the best texture.
More Soft & Chewy Cookies You’ll Love
Glazed Lemon Cookies
Cream Cheese Cookies
Gingerbread Crinkle Cookies
Salted Caramel Chocolate Chip Cookies
Toffee Doodle Cookies
36
servings20
minutes10
minutes138
kcalThese soft and chewy toffee doodle cookies offer a delightful mix of warm cinnamon-sugar coating, buttery toffee bits, and a perfectly buttery texture.
Ingredients
- For the Cookies
3 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup light brown sugar, packed
2 large eggs, room temperature
1 teaspoon vanilla extract
1 cup toffee bits (such as Heath Bits o’ Brickle)
- For the Cinnamon-Sugar Coating
1/4 cup granulated sugar
1 tablespoon ground cinnamon
Instructions
- Preheat the oven to 350°Fahrenheit. Line two baking sheets with parchment paper and set aside.
- In a medium bowl, whisk the flour, cream of tartar, baking soda, and salt. Set aside.
- In a separate large bowl, beat the butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape the bottom and sides of the bowl and beat again briefly.
- Reduce the speed to low and beat in the eggs one at a time, followed by the vanilla extract, until well combined.
- Gradually mix the dry ingredients into the wet ingredients until about halfway combined. Add the toffee bits and mix just until no streaks of flour are visible.
- In a small bowl, stir the granulated sugar and ground cinnamon for the coating.
- Portion the dough into 1 1/2 tablespoon-sized balls and roll them in the cinnamon sugar until fully coated on all sides.
- Place the dough balls on the baking sheets, spacing them about 2 inches apart. Bake for 8-10 minutes until the edges are set and the tops look slightly puffed.
- Let the cookies cool on the baking sheets for 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy!
Notes
- If the dough feels very soft, cover and chill the bowl for 30-60 minutes before baking.
- Use a medium cookie scoop to ensure uniform-sized cookies for even baking.
