Butter Toffee Cookies

Butter Toffee Cookies ... simple, rich and buttery. Possibly the perfect cookie!

Butter Toffee Cookies … simple, rich and buttery. Possibly the perfect cookie!

I am kinda-sorta obsessed with these cookies. They are ridiculously simple to make, while being completely packed with buttery goodness. And gasp! there is nary a chocolate chip to be found.

The not-so-secret-ingredient is the Toffee Bits. Not the ones with chocolate on them, like Heath Bars, but the plain-jane Toffee Bits, sometimes referred to as “Bits o’ Brickle”. Also, let it be known I do NOT like the name Bits o’ Brickle. It’s one of those words or phrases that just annoy me…like the word scrumptious…or whimsical. Ugh, I hate myself for typing those out.

Anyhow, if you like delicious things, get in your kitchen ASAP and get these in the oven.

Butter Toffee Cookies ... simple, rich and buttery. Possibly the perfect cookie!

Like I said they are simple…simple to make, simple looking, simple flavors…but oh my yes, they are sneaky. So sneaky, in fact, that when you are reaching for your 4th cookie in 10 minutes you’ll feel duped. Like WHAT? How did that happen?

The answer is toffee bits. For real.

Toffee Chips!

I am a weirdo and buy these in bulk around the holidays when they seem to be everywhere… I mean like who decided DELICIOUS TOFFEE was only to be consumed in November and December?

If you are not a weirdo like me, I am sure you can find them at a store near you OR certainly online.

Butter Toffee Cookie Dough...SO delicious.

The dough comes together in a pinch.

AND if you’re feeling crazy sprinkle your dough with some flaked sea salt. I mean RIGHT?

Butter Toffee Cookie Dough...SO delicious.

They will bake up all gorgeous-like. And you will swoon.

Butter Toffee Cookies ... simple, rich and buttery. Possibly the perfect cookie!

And then you will eat…and maybe share 🙂


Butter Toffee Cookies

  • Author: Cookies & Cups
  • Yield: 30 cookies 1x


  • 3/4 cup salted butter, room temperature
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 tablespoon vanilla
  • 1 egg + 1 egg yolk
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 1/4 all purpose flour
  • 1 1/2 cups toffee bits (1, 8-ounce bag)


  1. Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
  2. In the bowl of a stand mixer combine the butter and both sugars on medium speed for 2 minutes.
  3. Add in the vanilla, egg, yolk, baking soda, and salt and mix for an additional minute until smooth, scraping the sides of the bowl as necessary.
  4. Turn the mixer to low and add in the flour mixing until just combined.
  5. Stir in the toffee bits evenly.
  6. Using a medium (2 tablespoon) cookie scoop drop the dough onto the prepared pan 2- inches apart. Bake for 9-11 minutes until the edges are lightly golden.
  7. Allow the cookies to cool on the baking sheet for 3-4 minutes before transferring to a wire rack to cool completely.

If you like these cookies, make sure to check out my Butter Crunch Cookies too! They are similar, but made with HOMEMADE toffee!!




19 Responses

  1. KatieKay

    Made these this morning. The batter looks so dry. Are the only wet ingredients vanilla and the eggs? Looks like it needs to be wetter. They weren’t a thin cookie like your photo, just trying to figure out what the difference is, they taste wonderful!

  2. Teija

    I made these this week – the only difference was I didn’t quite have enough toffee chips so I made the difference up with cinnamon chips. Really good! I’m going to get a bag of toffee chips and make it the right way though!!

  3. Rachel

    Made this today with all purpose gluten free flour and home made toffee chips. I also substituted molases and sugar instead of brown sugar. They are amazing!!! They taste kind of like the gluten free toffee cookies from trader Joe’s. Sooooooo good!

  4. Sarah

    Oh my. These are to die for! I definitely recommend adding the sea salt on top. So sweet and savory and buttery and delicious! Thank you for sharing this. 🙂

  5. Nicole

    Yum! I used sprouted spelt flour and added a cup of oats, and my son likes em even better than magic bars. Gonna make ice cream sandwiches with vanilla ice cream and these cookies tonight for dessert 🙂

  6. Latoya. W

    I started to make these cookies and give them as a gift along with peppermint bark. I changed my mind and made them with my daughter instead. I followed the recipe execally. My entire apartment smelled buttery. Once the cookies cooled we tried them. I was in chewy buttery bliss. They are so delicious??.

  7. Ike

    Made these delicious lovelies and they came out ok mine didn’t come out as flat and soft but good nun the less. Any tips to get em flatter and softer after cooling? Thanks!

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