Toffee Cookies

Toffee Cookies

Introduction

Toffee cookies are a delightful treat that combines the rich, buttery flavor of cookies with the sweet crunch of homemade toffee. Perfect for sharing with family and friends, these cookies are sure to bring smiles all around!

Why Make This Recipe

These toffee cookies are simple to make and taste amazing. They are perfect for a weekend baking project or to impress your guests. Every bite is filled with chewy goodness, and you get that lovely toffee crunch. Plus, they make the house smell wonderful while baking!

How to Make Toffee Cookies

Making toffee cookies is easy and fun! You start by preparing the toffee, then mix up the cookie dough, chill it, and, finally, bake. Let’s dive into the specifics!

Ingredients:

• 113 grams unsalted butter
• 200 grams light brown sugar
• 1 teaspoon fine sea salt
• 184 grams unsalted butter (browned to 150 grams)
• 100 grams dark brown sugar
• 100 grams granulated sugar
• 1 tablespoon vanilla extract
• 1 egg (room temperature)
• 1 egg yolk (room temperature)
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon fine sea salt
• 5 grams cornstarch
• 250 grams all-purpose flour
• homemade toffee

Directions:

Toffee:

1. Line a baking sheet with parchment paper and set aside.
2. In a small pot, melt the butter. Add the brown sugar and salt, whisking vigorously for one minute until combined.
3. Bring the mixture to a simmer while whisking often, letting the temperature rise to approximately 300°F.
4. If it separates, remove from heat and whisk until combined again.
5. Pour the hot mixture onto the prepared baking sheet, spreading it into an even layer. Let it cool and set.
6. Once hardened, break the toffee apart or coarsely chop it. Set aside until ready to use.

Cookie:

1. Melt the remaining butter in a pot over medium heat. It will crack and sizzle for a few minutes.
2. Stir until you see golden milk solids, and the butter becomes golden brown.
3. Transfer the butter to another container to stop cooking.
4. Once cooled (warm, not hot), add the dark brown sugar, granulated sugar, and vanilla extract, whisking to combine.
5. Next, add the egg and egg yolk, whisking until mixed.
6. Whisk in baking soda, cream of tartar, ground cinnamon, salt, and cornstarch. Add flour and fold until a few pockets remain.
7. Fold in the toffee until fully mixed. Cover tightly and chill the dough for at least 3 hours.
8. Before baking, preheat your oven to 350°F and line another baking sheet with parchment.
9. Scoop the dough and form cookies (about 1.125 oz each or around 40-50 grams).
10. Space the cookies on the baking sheet 2-3 inches apart. Bake for 8-10 minutes until the edges are set and centers are puffy.
11. Let them cool for 5-10 minutes on the baking sheet before transferring to a cooling rack.
12. Store in an airtight container at room temperature.

How to Serve Toffee Cookies

These cookies are great warm right out of the oven, but they are also delicious at room temperature. Serve them with a cup of milk or your favorite coffee for a sweet treat anytime!

How to Store Toffee Cookies

Keep your toffee cookies in an airtight container at room temperature. They should last for about a week, but trust me, they won’t last that long!

Tips to Make Toffee Cookies

• Make sure your butter is at the right temperature for a better texture.
• Don’t skip chilling the dough; it helps the cookies maintain their shape.
• If you want extra crunch, add more toffee bits!

Variation

You can add nuts like chopped pecans or walnuts for a fun twist. Feel free to experiment with different types of chocolate or other mix-ins!

FAQs

1. Can I use salted butter instead of unsalted?
Yes, but reduce the added salt in the recipe.

2. How do I know when the cookies are done?
Look for set edges and puffy centers. They will continue to cook slightly after removing them from the oven.

3. Can I freeze these cookies?
Yes! Place them in a freezer-safe container and enjoy them later. Just thaw before eating!

Toffee Cookies

Delightfully rich and buttery toffee cookies with a sweet crunch, perfect for sharing and bringing smiles.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 10 minutes mins

Total Time 40 minutes mins

Course Dessert, Snack

Cuisine American

Servings 16 cookies

Calories 200 kcal

Ingredients

  

For the toffee

• 113 grams unsalted butter For the toffee preparation.
• 200 grams light brown sugar
• 1 teaspoon fine sea salt

For the cookies

• 184 grams unsalted butter, browned Use 150 grams after browning.
• 100 grams dark brown sugar
• 100 grams granulated sugar
• 1 tablespoon vanilla extract
• 1 large egg, room temperature
• 1 large egg yolk, room temperature
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1.5 teaspoons ground cinnamon
• 0.5 teaspoon fine sea salt
• 5 grams cornstarch
• 250 grams all-purpose flour
• to taste homemade toffee For folding into the dough.

Instructions

 

Prepare the toffee

• Line a baking sheet with parchment paper and set aside.
• In a small pot, melt 113 grams of butter. Add 200 grams of light brown sugar and 1 teaspoon of fine sea salt, whisking vigorously for one minute until combined.
• Bring the mixture to a simmer while whisking often, letting the temperature rise to approximately 300°F.
• If it separates, remove from heat and whisk until combined again.
• Pour the hot mixture onto the prepared baking sheet, spreading it into an even layer. Let it cool and set.
• Once hardened, break the toffee apart or coarsely chop it and set aside until ready to use.

Make the cookie dough

• Melt the remaining 184 grams of unsalted butter in a pot over medium heat. Allow it to crack and sizzle for a few minutes.
• Stir until you see golden milk solids, and the butter becomes golden brown.
• Transfer the butter to another container to stop cooking.
• Once cooled (warm, not hot), add 100 grams of dark brown sugar, 100 grams of granulated sugar, and 1 tablespoon of vanilla extract, whisking to combine.
• Next, add 1 egg and 1 egg yolk, whisking until mixed.
• Whisk in 1 teaspoon of baking soda, 1 teaspoon of cream of tartar, 1.5 teaspoons of ground cinnamon, 0.5 teaspoon of fine sea salt, and 5 grams of cornstarch. Add 250 grams of all-purpose flour and fold until a few pockets remain.
• Fold in the toffee until fully mixed. Cover tightly and chill the dough for at least 3 hours.

Bake the cookies

• Preheat your oven to 350°F and line another baking sheet with parchment.
• Scoop the dough and form cookies (about 1.125 oz each or around 40-50 grams).
• Space the cookies on the baking sheet 2-3 inches apart. Bake for 8-10 minutes until the edges are set and centers are puffy.
• Let them cool for 5-10 minutes on the baking sheet before transferring to a cooling rack.

Notes

Store in an airtight container at room temperature. They should last for about a week, but trust me, they won’t last that long! To achieve better texture, ensure your butter is at the right temperature and don’t skip chilling the dough.

Keyword Baking, Cookies, Dessert, Toffee Cookies