These Toffee Cookies are soft and chewy, with buttery, nutty notes and little pockets of sweet toffee in every bite. They offer the ideal contrast of crisp edges and tender centers, making them a crowd-pleasing cookie any time of year.
Made with brown sugar, vanilla, and generous toffee bits, these cookies bake up golden and perfectly balanced in sweetness. They’re simple to make, great for giving as gifts, and perfect for everyday baking.
Why You’ll Love This Recipe
- Soft & chewy texture – Crisp edges with a tender, chewy center.
- Simple ingredients – Made from pantry staples like flour, brown sugar, and vanilla.
- Rich toffee flavor – Loaded with buttery, nutty toffee pieces for extra depth.
- Easy storage – Keeps well in an airtight container for several days.
Ingredients in Toffee Cookies
- All-purpose flour
- Baking soda
- Salt
- Unsalted butter, softened
- Brown sugar
- Powdered sugar
- Eggs
- Vanilla extract
- Toffee bits (English toffee or brickle toffee bits)
Optional: ½ cup chocolate chips or 1 teaspoon espresso powder to deepen the flavor.
How to Make This Toffee Cookies Recipe
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Whisk together the flour, baking soda, and salt in a medium bowl; set aside.
- In a large bowl, beat the softened butter with the brown sugar and powdered sugar on medium speed until light and fluffy.
- Add the eggs and vanilla extract and mix until combined, scraping the bowl as needed.
- Slowly add the dry ingredients to the wet mixture and mix on low until just combined—do not overmix.
- Fold in the toffee bits with a spatula so they’re evenly distributed.
- Portion the dough using a cookie scoop (about a #30 scoop) into balls and place them on the prepared sheet about 2 inches apart.
- Bake 8–10 minutes, until the edges are golden and the centers are set but still soft.
- Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Quick Tips
- Brown the butter first for a deeper, nutty flavor if you prefer a richer cookie.
- Use room-temperature butter for easier creaming and a better texture.
- Chill the dough 15–20 minutes if you want taller, thicker cookies.
- A cookie scoop ensures even sizing and consistent baking.
- Bake one sheet at a time on the center rack for the most even results.
Storage and Freezing
Store fully cooled cookies in an airtight container at room temperature for up to 5 days.
To freeze, layer cookies between sheets of parchment in a freezer-safe bag or container and freeze up to 3 months. Thaw at room temperature or warm briefly on a sheet pan in a low oven.
More Toffee Recipes
If you love these Toffee Cookies, try other toffee-forward treats like toffee bark, brown-butter toffee cookies, or toffee pecan cookies for more buttery, caramel-forward flavors.
📖 Recipe
Toffee Cookies
Dana
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15 mins
10 mins
25 mins
Equipment
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#30 cookie scoop
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Baking sheet
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Hand mixer or stand mixer
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Parchment paper
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter softened
- 1 cup brown sugar
- ¾ cup powdered sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1½ cups toffee bits
Instructions
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Preheat oven to 350°F and line baking sheets with parchment paper.
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Mix flour, baking soda, and salt in a medium bowl.
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In a large bowl, beat butter and sugars until light and fluffy.
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Add eggs and vanilla; mix until incorporated.
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Gradually add the dry ingredients and mix until just combined.
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Stir in the toffee bits.
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Portion dough with a #30 scoop, place on prepared sheets about 2 inches apart.
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Bake 8–10 minutes until golden at the edges.
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Cool on the sheet 10 minutes, then transfer to a cooling rack.
Notes
- Use room-temperature butter for the best texture and easiest mixing.
- A cookie scoop helps keep cookies uniform in size for even baking.
Nutrition
Calories: 220kcal
Nutritional information is an estimate and may vary based on ingredients and serving size.
© Mama Needs Cake
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