Now just what the heck are Carrot Cake Shortbread Cookies you might ask? This dessert mashup takes all the flavors that you love from carrot cake and bakes them into a perfectly delicious sandwich cookie. With notes of caramely brown sugar, lots of vanilla, and […]
Tag: cookie exchange recipes
Calling all cinnamon roll lovers!!! Have I got a cookie for you?!? Clear your schedule because you need to put “Bake Mini Cinnamon Roll Cookies” at the top of your to do list. From the very first batch all I could think was WOW…these cookies […]
One bite of our Toffee Cookies will leave you thinking OMG!! Where have you been all my life? Seriously I’ve been reflecting how truly delicious these little nuggets are and I’m feeling a little guilty for not sharing them sooner. Toffee Cookies are the absolute perfect indulgence. These chewy, buttery cookies are jam-packed with chunks of toffee and just melt right in your mouth. I mean who doesn’t love that?!? I love to bake them most in the Fall because English Toffee bits fit in perfectly with all my favorite Fall flavors. This cookie dough is simple, but I promise if you add them to a cookie platter or bring them to a cookie exchange they’ll be the star of the show!
Here’s all you’ll need: butter, brown sugar, baking powder, salt, egg, vanilla, flour, and toffee bits.
If you learn one thing from this blog, my hope is that you’ll be able to make a darn good cookie! And this recipe is a great place to start. In a large bowl, beat 1 cup of softened butter until it’s light and fluffy. You can soften the butter by leaving it out on a counter top or you can “cheat” a little if you need to and nuke it in the microwave for about 15-20 seconds. We’re going for softened not melted.
Next add the brown sugar, baking powder and salt to the bowl and beat with a hand mixer. Now if you’re really serious about cookie baking then I highly recommend investing in a kitchen aid mixer. I absolutely love mine but only break it out for cookie baking marathons! It’s really nice to have.
Beat in the egg and the vanilla until well combined. Mix in as much flour as you can with the hand mixer and stir in the rest by hand. I’d shoot for about 1-1/2 to 2 cups with the hand mixer. Then it’s time to roll up your sleeves and get a little more hands on!
Stir in the toffee pieces by hand as well. We used Heath Bits of Brickle which can be found in the baking aisle alongside the chocolate chips and all those goodies. There’s actually two kinds of Heath baking bits: Heath Bits of Brickle (which we used in this recipe) are just plain toffee pieces while Heath Milk Chocolate Toffee Bits are covered in chocolate. I will never say no to chocolate so if you can’t find the plain toffee or just wanna get a little wild, then by all means use the chocolate covered pieces. All roads lead to deliciousness!
Shape the dough into 1-1/2 inch balls and place them about 2 inches apart on a parchment lined cookie sheet. I find that I get my best baking results with parchment paper as opposed to cooking spray. If you want to elevate your cookie game, I highly recommend trying it! A cookie scoop is another great tool to have handy. I typically use the 1 or 1.5″ size for cookie baking (unless I’m making some giant, monster sized cookies). This one simple tool will keep your cookies uniform in size, which means they’ll all bake at the same rate.
Bake the cookies in a 300 degree preheated oven for about 20 minutes or until the tops are cracked and the sides are set. Keep a close eye on them so the edges don’t brown. For perfect cookies every time I always rotate the baking sheets halfway through baking. Use the top and middle racks in the oven, never the bottom. And then about halfway through baking time swap positions. So the cookies that were baking on the top rack get bumped down to the middle rack and the cookies that were baking on the middle rack get moved up to the top. I also rotate the baking sheets so that the cookies that were in the front of the oven are now in the back and vice versa. This helps all the cookies to bake evenly and will give you the very best results. Transfer the cookies to wire racks to cool as soon as you get them out of the oven and can safely lift them off the cookie sheet with a spatula.
- 1 cup butter, softened
- 1 cup packed brown sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 egg
- 1 teaspoon vanilla
- 2-1/4 cup all-purpose flour
- 1 cup toffee pieces
- Step 1 In a large bowl, beat 1 cup of softened butter until it’s light and fluffy (about 2 minutes). Add the brown sugar, baking powder and salt to the bowl and beat with a hand mixer.
- Step 2 Beat in the egg and the vanilla until well combined. Mix in as much flour as you can with the hand mixer (about 1-1/2 cups) and stir in the rest by hand. Stir in the toffee pieces.
- Step 3 Shape the dough into 1-1/2 inch balls and place them about 2 inches apart on a parchment lined cookie sheet.
- Step 4 Bake the cookies in a 300 degree preheated oven for about 20 minutes or until the tops are cracked and the sides are set. Do not let the edges brown.
- Step 5 Transfer the cookies to wire racks to cool. Enjoy!
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