Soft and chewy, slightly crisp, and gooey too; these toffee bit cookies are the absolute best! They’re delightfully sweet, full of caramel flavor, and simply irresistible.
These cookies have now become a favorite of mine. I could not keep my hands off them. They all but disappeared in literally two days and most of them devoured in the first.
Now I know not everyone is going to feel the same way about these cookies that I do so I’m going to explain exactly what they taste like and the kind of texture that they have.
The dough for this toffee cookie recipe spreads a lot so the cookies are flatter than average and they are mostly chewy. I love chewy cookies so to me, they are perfect.
They are also very soft and gooey in the center, so buttery, and slightly crisp around the edges. This is the texture that I like. It’s my favorite.
If you love all things caramel and all things butterscotch you will definitely love these.
They have become my new obsession. I may even like them more than chocolate chip cookies. *Gasp*
I have been baking cookies more than usual lately. I love making cookies from scratch and I love having them for dessert. They definitely satisfy that sweet tooth.
Since these cookies were such a big hit I’m going to brainstorm some ideas for more dessert recipes with toffee bits.
This recipe uses a whole cup toffee bits.
They’re perfectly spread throughout each cookie and it’s just enough to create a warm gooey center and slight bit of crunch from those resting on the very tops.
You can use any kind of toffee bits or chips for this recipe. I used skor toffee bits but you can also use the heath brand or even your own homemade toffee bits. The chocolate covered ones work too.
As with most cookies, these ones are easily over baked.
They are baked at a slightly lower temperature than usual; 325 degrees Fahrenheit, and done when light brown and the very edges are set.
Besides the edges the rest of the cookie will still be really soft under baked but that’s exactly what you want because the minute that these cookies hit air they begin to sink and firm up at a very rapid rate.
When the cookies are cooling the residual heat from the hot baking sheet is just enough to continue “baking” them without completely drying them out and ruining the texture of them so it works out perfectly!
Taking them out while they’re still under baked ensures that they don’t turn out to be hard or brittle after they’ve cooled.
For a real treat, have them while they’re still warm. There’s nothing quite like warm homemade cookies.
If you’ve never had cookies with toffee bits before you need to try them a.s.a.p.!
Go bake them, eat them, and share them (or not), then come back and tell me what you think.
- 1/2 cup (1 stick) salted butter, softened
- 1/2 cup brown sugar, packed
- 1/3 cup granulated sugar
- 1/2 teaspoon salt
- 1 egg
- 1/2 tablespoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup toffee bits
Preheat oven to 325°F. Line baking sheet with parchment paper or nonstick baking mat. Set aside.
In a large bowl cream together butter, both sugars, and salt until fluffy. Beat in the egg and vanilla extract.
Add flour and baking soda and mix until dough is formed. Fold in the toffee bits.
Form 2-tablespoon sized balls of dough and place onto the baking sheet spaced evenly apart (8 per sheet).
Bake for 9 - 10 minutes until light brown and the edges are set. Do not over bake!
Cool on baking sheet for 10 minutes then remove to cool completely or enjoy while warm.
Store cookies in an airtight container or resealable plastic bag after they are fully cooled to prevent them from hardening or drying out.
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