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.
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.
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.
The dough comes together in a pinch.
AND if you’re feeling crazy sprinkle your dough with some flaked sea salt. I mean RIGHT?
They will bake up all gorgeous-like. And you will swoon.
And then you will eat…and maybe share 🙂Print
- 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)
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In the bowl of a stand mixer combine the butter and both sugars on medium speed for 2 minutes.
- 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.
- Turn the mixer to low and add in the flour mixing until just combined.
- Stir in the toffee bits evenly.
- 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.
- 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!!