toffee cookies

Make these toffee cookies thick and chewy or thin and crispy in under 30 minutes! The sweet buttery, caramel flavor with the crunch of chocolate-coated toffee candy is everything!

Toffee Cookies

unsalted butter ((2 sticks at room temp))

light brown sugar (, packed)

sugar

eggs

vanilla extract

all-purpose flour

fine sea salt (,

baking soda

chocolate chips (, more if desired)

toffee bits (, or chopped heath bar)

Preheat oven to 350°F. Line two baking sheets with a baking mat or parchment paper and set aside.

Melt

Melt 1 stick of the butter in a pan over medium-heat. Cook for about 3-5 minutes, swirling the pan every so often. Allow the butter to brown (when it turns an amber golden color and has a nutty aroma, it’s done). Remove from the heat and then pour into a bowl and chill for 5 minutes.

In a large bowl, combine the remaining 1/2 cup softened butter, brown sugar and white sugar. Mix for 1 minute, until smooth and creamy. Then add in the melted brown butter and stir until combined. Mix in the eggs and vanilla.

Then add the flour, salt and baking soda. Mix until well combined. Stir in the chocolate chips and toffee bits. Cover and refrigerate until ready to bake.

Bake

Scoop cookie dough onto the prepared pan, about 2 inches apart. Press extra toffee bits or chocolate chips on top if desired. Bake for 7-9 minutes, or just until the edges are golden brown, while the center is still slightly doughy. For a crispier cookie bake the full 9 minutes.

Cool

Remove from oven and allow the cookies to cool for a few minutes on the pan. Sprinkle with flaked salt if desired. Then move to a cooling rack.

Buttery Toffee Cookies are easy to make. Full of toffee bits and mini chocolate chips for great English toffee flavor.

all purpose flour (regular

cornstarch

salt

unsalted butter (room temperature)

brown sugar

mini chocolate chips

½ cups toffee bits

Whisk together the flour, baking soda, cornstarch, and salt until well combined. Set aside.

In a large bowl, beat together the butter and brown sugar until light and fluffy.

Add the egg and vanilla extract and beat to combine.

Add the dry ingredients and mix until well combined. NOTE: the dough will be thick.

Fold in the mini chocolate chips and toffee bits.

Use a tablespoon or 1 tablespoon cookie scoop to scoop out balls of dough. Roll the balls between your hands to smooth them, then place the balls on a plate or baking sheet and chill for at least 2 hours.

When ready to bake, preheat the oven to 350 degrees. Line a baking sheet with parchment paper and place the dough balls two inches apart on the prepared pan.

Bake in the preheated oven for 10 to 12 minutes, until the edges are just beginning to brown.

Allow the cookies to cool for 5 minutes on the pan, then transfer to a wire cooling rack to cool completely.

Brown Butter Toffee Cookies are rich and buttery and oh-so-good! With indulgent toffee bits in every bite, these crunchy cookies made with brown butter are absolutely amazing.

Brown Butter Toffee Cookies

unsalted butter

all purpose flour

white granulated sugar

brown sugar (packed)

corn syrup

toffee bits

Preheat oven to 350 F. Line baking sheets with parchment paper.

In a medium skillet over medium heat. Melt butter and swirl (don’t stir) as needed. When it becomes brown in color and has a nutty aroma, remove from heat.

In a large mixing bowl, whisk flour, baking soda and salt.

Add butter, sugars and corn syrup. Beat until combined.

Blend in egg and vanilla until just combined. Do not overmix.

Fold in toffee bits.

Using a medium cookie dough scoop or 2 tablespoons of dough, roll into a ball between your palms and place on cookie sheet. Cookies will spread so allow at least 2” from the edge and other dough balls, 4 per large sheet.

Bake 5 minutes and rotate cookie sheets. Bake 6 minutes.

Remove from oven and allow to cool 3-5 minutes before transferring to a wire cooling rack.

With crisp, caramelized edges and rich, chewy centers, these Toffee Cookies are irresistible! Made with nutty brown butter and filled with chocolate covered toffee bits.

(287 grams) all-purpose flour

(14 grams) cornstarch

(99 grams) granulated sugar

(198 grams) packed brown sugar

eggs (at room temperature)

vanilla

chocolate

Brown the butter: Heat the butter in a light colored skillet over medium-high heat. It will come to a boil. Continue cooking, stirring occasionally, until the solid particles at the bottom turn golden brown. Keep an eye on it carefully towards the end, it can burn quickly. Immediately pour into a large mixing bowl to stop the browning. Let cool about 10 minutes so the sugars don’t melt when mixed into it.

Whisk together the flour, cornstarch, baking soda, and salt in a bowl.

Whisk sugars into cooled browned butter. Whisk in vanilla and eggs until thoroughly combined.

Pour dry ingredients into bowl and stir until no streaks of flour remain.

Stir in toffee bits.

Cover with plastic wrap, pressing the plastic down on the surface of the dough. Chill for at least 3 hours and up to 3 days. If you chill longer than 3 hours, let dough sit at room temperature for about 30 minutes so the dough is easier to scoop.

Preheat the oven to 350° F. Line a baking sheet with parchment paper.

Roll dough into balls, about 2 tablespoons each (40g). Place 2 inches apart on baking sheet.

Bake on the middle rack until the edges are set and just beginning to turn golden brown, about 9 minutes. The tops of the cookies should still be quite soft when you remove them from the oven, and may even appear slightly underbaked in the center. They will firm up while cooling.

Let rest on baking sheet for 5 minutes, then transfer to a cooling rack.

Store in an airtight container for up to 5 days.

To bake the cookies:

These Dark Chocolate Almond Lacey Cookies are easy, crunchy, &amp; delicious! Dark chocolate slathered between two thin, crunchy cookies for a sweet treat.

Dark Chocolate Almond Lacey Cookies

almonds

white sugar

heavy cream

unsalted butter, room temperature

chocolate chips

Preheat oven to 350°F. Line a baking sheet with a silicone baking mat or parchment paper.

Pulse the almonds in a food processor until finely chopped. In a separate bowl stir together the nuts, flour, and salt in a large bowl.

Combine the sugar, cream, corn syrup and butter in a small saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a rolling boil and sugar is dissolved. Boil for 1 minute. Remove from heat and stir in the vanilla, then pour into almond mixture and stir to combine. Place in the refrigerator to cool, about 30 minutes.

Scoop rounded teaspoons (they should be itty bitty!) of batter and roll into balls. Place on prepared baking sheet, leaving about 3 to 4 inches between each cookie since they spread.

Bake 1 pan at a time, until the cookies are thin and an even golden brown color throughout, about 10 minutes. Cool on baking sheet for 5 minutes, then transfer to racks to cool. Repeat with remaining batter.

Melt chocolate in a microwave proof bowl for 30 seconds. Stir. Repeat until the chocolate is fully melted. Pair up cookies of equal size. Spread chocolate onto one cookie and press carefully together with another cookie. Repeat with remaining cookie pairs. Let cool, and store in an airtight container.

I was just introduced to Trader Joe's lacey cookie with Dark Chocolate and Almonds. I cannot wait to try your recipe. I have all of the ingredients ordered! I'm so excited! I'm going to give it a five because of the simplicity of this recipe .

The cookies were much easier to make than I anticipated and turned out beautifully. My family loved them and I will definitely make them again.

These cookies are very good. You were not understating the size of the dough ball. First batch was like a cookie apocalypse. Those after were manageable,  a tad messy but worth it.

A holiday favorite cookie with a perfect pairing of milky white chocolate and crushed candy canes. These White Chocolate peppermint cookies will top your &quot;nice&quot; list.

White Chocolate Peppermint Cookies

Parchment Paper (or Silicone Mat)

All-purpose Flour (300 grams)

tsp Baking Soda

Salt

Unsalted Butter (room temp, 2 sticks)

Brown Sugar

White Granulated Sugar

Large Eggs

tsp Vanilla Extract

tsp Peppermint Extract

White Chocolate Chips (divided)

Candy Cane Pieces (crushed)

White Chocolate (optional, for drizzling cookies)

Pre-heat oven to 350 degrees F. Line 2 large baking sheets with Parchment Paper or silicone baking mats. Set aside. The parchment paper is highly recommended!!!

In a medium bowl, 2 1/2 cups All-purpose Flour, 1 tsp Baking Soda, and 1/2 tsp Salt. Stir until combined.

In a large bowl, add 1 cup Unsalted Butter, 1/2 cup Light Brown Sugar, and 1/2 cup White Granulated Sugar. If using a mixer, beat at medium-high speed until creamy and fluffy. Add 2 Large Eggs, 1 tsp Vanilla Extract, and 1/2 tsp Peppermint Extract and mix until well incorporated.

Add dry ingredient mixture to butter mixture, 1/2 cup at a time, and mix on low speed between additions. Scrape the side of the bowl and mix until consistent. Do not overmix. (The point of mixing in smaller portions is to keep the flour from puffing into the air.)

Set aside 1/3 cup of the chips. Fold the rest of the chips and the candy cane pieces into the batter with a spatula or spoon.

Using a cookie scoop, drop dough onto an ungreased cookie sheet about 2 inches apart. Or you can roll balls of dough with your hands, about 1.5 Tablespoons, into balls.

Bake 10-14 minutes or until edges are starting to golden, or desired level of crispness. If desired, nestle  2-3 chips into the tops of the cookies within 1-2 minutes of removing from the oven. Allow to cool for about 5 minutes before moving to a wire rack.

If drizzling, melt the chopped white chocolate in the microwave in 20 second increments, stirring after each until completely melted. Drizzle over cooled cookies and sprinkle with a few pieces of crushed candy cane, if desired.

I used peppermint chips from Trader Joe’s. Best cookies ever!!

They spread nicely while still being soft in the center. The peppermint candies were a nice touch.

Top 7 toffee cookies recipes from across the web

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Top Tags

Toffee Cookies

Toffee Cookies

Brown Butter Toffee Cookies

Brown Butter Toffee Cookies

Dark Chocolate Almond Lacey Cookies

Dark Chocolate Almond Lacey Cookies

White Chocolate Peppermint Cookies

Top 7 toffee cookies recipes from across the web

The most viewed toffee cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Toffee Cookies

Toffee Cookies

Brown Butter Toffee Cookies

Brown Butter Toffee Cookies

Dark Chocolate Almond Lacey Cookies

Dark Chocolate Almond Lacey Cookies

White Chocolate Peppermint Cookies

The most viewed toffee cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine