Butter toffee cookies… sweet and crunchy treats that melt in your mouth.
In my mind, toffee is one of the most underrated ingredients in the baking world. And this recipe puts them in the spotlight!
These babies may not look overly exciting. But one bite, and they’ll blow your mind!
Between the irresistible cookie dough and toffee morsels, they’re loaded with texture and taste.
So the next time you need something sweet, try these butter toffee cookies. Everyone will love them!
Easy Butter Toffee Cookies Recipe
When it comes to homemade cookies, chocolate chip is King. But man, these butter toffee cookies sure give them a run for their money.
They’re insanely buttery, simple to make, and full of enough warm, rich flavor to make you weak in the knees.
And the toffee bits make them even more delicious.
Trust me, they’re not to be missed!
These cookies need standard baking stuff, plus vanilla extract and toffee. Pretty easy, huh?
Here’s the complete list:
- All-Purpose Flour – It’s readily available and the best all-around flour for baking. Use whatever brand you like.
- Baking Soda – To help the cookies rise and “fluff up.”
- Butter – I can’t stress this enough: use real butter! It’s the only way to get that signature buttery taste. I like salted butter in cookies but use unsalted if you prefer.
- Granulated Sugar – For sweetness and a nice, crisp edge.
- Brown Sugar – For extra sweetness and a wonderfully chewy middle.
- Vanilla Extract – To round off the flavor with sweet warmth. Use extract or paste – not essence.
- Eggs – Eggs make the cookies light and hold everything together.
- Toffee Pieces – Buy toffee bits or make homemade toffee if you’re feeling adventurous. Just be sure it’s pure toffee and not chocolate-covered toffee.
How to Make Butter Toffee Cookies
Here are the simple steps you’ll follow to make these cookies:
1. Preheat the oven to 350 degrees Fahrenheit (175°C).
2. Combine the dry – flour and baking soda – in one bowl.
3. Combine the ‘wet’ – butter, sugar, brown sugar, and vanilla – in a separate bowl.
4. Add the eggs – one at a time – to the ‘wet’ mixture.
5. Add the toffee bits to the ‘wet’ mixture.
6. Combine the two bowls of ingredients, slowly mixing the dry into the ‘wet’.
7. Mix everything until smooth.
8. Portion the dough with a spoon or cookie scoop onto a baking sheet.
9. Bake for 10 to 12 minutes.
10. Cool, serve, and enjoy!
See the complete recipe below for a full ingredients list and step-by-step instructions.
How to Store
I wouldn’t expect leftovers here. They’re just too good to resist!
But on the off chance you do have leftovers, here are the steps for storing them:
- Allow the cookies to cool completely.
- Place them in single layers in an airtight container.
- Place a piece of parchment paper between the layers so they don’t stick.
- Seal the container.
- Store at room temperature for up to 7 days. Do not refrigerate.
If you need more time, consider freezing them instead. You can freeze fully baked and cooled cookies or the unbaked dough.
To freeze the dough, it’s best to make and portion it. Then freeze the cookie dough balls on a tray until solid before popping them in a freezer bag for later.
They’ll last for about 3 months and can be baked from frozen. Just add a few minutes to the baking time.
To freeze baked cookies, let them cool, then freeze them on a tray until solid. After that, you can pop them into a bag or container.
They, too, should last about 3 months. Let them thaw at room temperature when you want to enjoy them.
After they’ve thawed, you can pop them in the microwave for about 10 seconds if you want them warm.
Tips to Make the Best Butter Cookies with Toffee Bits
Here are a few final tips before we get to the recipe:
- Let the dough chill in the fridge before baking (if possible). This will keep them from spreading too much, giving you crisp edges and soft, chewy centers.
- Chill the dough after portioning. If you chill it as a lump, it’ll be harder to portion.
- Use brown butter for a decadent and nutty finish. It’s worth the extra effort – just be sure it’s made and cooled before mixing.
- Use almond extract instead of vanilla for an even nuttier flavor. Swap them out at a 1-to-1 ratio.
- Roll the dough balls in sanding sugar for a more festive appearance. Use colored sugar for different holidays, like red for Christmas.
- Add chocolate chips. As much as I love these cookies, I often add chocolate chips, too. What can I say? I’m a sucker for the gooeyness of melted chocolate chips.
- Sprinkle them with sea salt before baking. Toffee + cookie + sea salt = pure heaven!
- Use a cookie scoop if you have one. It makes portioning easier and guarantees evenly sized cookies.
More Cookie Recipes You’ll Love
Chocolate-Dipped Shortbread Cookies
Red Velvet Crinkle Cookies
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