Toffee Cookies
These toffee cookies are soft, chewy, and packed with buttery brown sugar flavor in every bite. They are the kind of simple treat that feels cozy enough for a weekend bake, yet easy enough to make whenever a sweet craving hits.
Equipment
- 1 Baking Sheet lined with parchment paper
- 1 Mixing Bowl
- 1 Wire rack
Ingredients
- 2 cup all-purpose flour
- 1 tsp baking soda
- 0.5 tsp salt
- 1 cup unsalted butter softened
- 1 cup brown sugar
- 0.5 cup granulated sugar
- 1 large egg
- 2 tsp alcohol-free vanilla
- 1 cup toffee bits
Instructions
- Preheat your oven and line a baking sheet with parchment paper so the cookies bake evenly and release easily.
- In a bowl, whisk together the flour, baking soda, and salt. This helps distribute the leavening evenly through the dough.
- In a separate large bowl, beat the softened butter with the brown sugar and granulated sugar until the mixture looks light and fluffy.
- Mix in the egg and alcohol-free vanilla until smooth and well combined.
- Add the dry ingredients to the wet ingredients and mix just until the flour disappears. Stir in the toffee bits gently so they stay evenly distributed.
- Scoop the dough onto the prepared baking sheet, leaving space between each cookie. Bake until the edges are golden and the centers still look slightly soft.
- Let the cookies rest on the baking sheet for a few minutes, then move them to a wire rack to finish cooling. This helps them set without overbaking.
Notes
Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the baked cookies or the dough balls. If you want that fresh-baked feel, warm a cookie in the microwave for a few seconds before serving.