If you’ve never made butter toffee cookies, prepare to fall in love. These cookies are perfectly chewy and kissed with notes of caramel.
This butter toffee cookie recipe was introduced to me by one of the girls on our team. She gave such rave reviews about it that I had to try it, and when I did… I knew I had to share these cookies with all of you. Whether you’re baking butter toffee cookies for the holidays or to satisfy your sweet tooth anytime, I promise you’ll be back for this recipe again and again!
Butter Toffee Cookies Video
How To Make Butter Toffee Cookies
Homemade cookies in 20 minutes? Yes, you heard that right! Gather your ingredients, mix up the dough, and bake away.
- Prepare the oven and pan: Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Make the cookie dough: In a large bowl, cream together the butter and sugar with an electric hand mixer. Add the egg and vanilla and beat until combined, then stir in the dry ingredients. Fold in the toffee bits.
- Roll the dough into balls: Roll the cookie dough into 1 1/4 inch balls and place them two inches apart on the baking sheet. Flatten each cookie with the bottom of a glass and sprinkle more toffee pieces on top.
- Bake the cookies: Bake the cookies for 9-12 minutes, then transfer them to a wire rack to cool.
Hot tip: Add mini chocolate chips for melted chocolate in every bite!
Tips From the Kitchen
If you’re serenaded by sweets like me, you’ll be obsessed with these butter toffee cookies. Nail the flavor and texture on the first try with these simple tips.
- Roll the cookies in sugar before baking (optional). If you like the crunchy sugar crust, give your cookie dough balls a coating of granulated sugar before flattening.
- Avoid over-baking the cookies. Take the cookies out as soon as the edges turn golden — they will look slightly undercooked at first, but they’ll harden as they cool. This is the secret to that perfectly chewy center!
- Bang the baking sheet to create ribbons. As soon as the cookies are done baking, give the baking sheet a good whack on the counter or another hard surface. The impact creates those beautiful ripples around the outside of the cookies.
- Add a sprinkle of salt. Not only does a pinch of flaky sea salt (this one is my favorite!) make the cookies look Instagram-worthy, it also balances the sweetness of the toffee. Sprinkle the salt on top of the cookies once they come out of the oven to help it stick.
Storage
I admire your self-control if you manage to have leftovers of these incredible butter toffee cookies! Here’s a guide for storing cookie dough for future baking and already-baked cookies.
- Raw cookie dough: Freeze the cookie dough balls on the baking sheet until they’re solid, then transfer them to a freezer-safe bag and freeze for up to three months.
- Baked cookies: Store leftover butter toffee cookies for up to five days in an airtight container (I love these) or in a ziplock bag at room temperature.
Hot tip: Sneak a slice of bread in with the cookies to keep them soft!
More Cookie Recipes
- Meringue Cookies — Crispy and chewy meringue bites dipped in chocolate and nuts
- Chocolate Chip Cookies — My tried-and-true recipe with rave reviews
- Pecan Raspberry Thumbprint Cookies — Filled with raspberry jam and crunchy toasted pecans
- Peanut Butter Cookies — Find out what makes these the BEST peanut butter cookies
Recipe
Ingredients
- 3/4 cup salted butter room temperature
- 1 cup granulated sugar
- 1 large egg room temperature
- 1 tsp vanilla extract
- 2 cups all purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 3/4 cup English toffee bits plus extra for topping cookies
Instructions
- Preheat the oven to 350°F. In a large mixing bowl, cream together the softened butter and sugar.
- Add the egg and vanilla. Beat at medium speed until the mixture is combined, scraping the bowl often.
- Add the flour, baking powder, and baking soda. Reduce the speed to low and beat just until no visible streaks of flour remain. Mix in the English toffee bits.
- Shape the dough into 1 ¼ inch balls and place them on a parchment-lined baking sheet about 2 inches apart. Flatten the cookies with the bottom of a glass.
- Sprinkle more toffee bits on top.
- Bake the cookies for 9-12 minutes, or until the edges are lightly browned (do not over-bake). Allow the cookies to cool for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
Can I use margarine instead of butter?
You can substitute margarine for butter, but it might slightly alter the taste and texture. Butter has a richer flavor and helps cookies spread and crisp up in a way that margarine might not replicate exactly. Just be aware the flavor might be a bit different, but it should still work!
I ended up waiting till I get some butter! Used heath toffee bits! Very delicious cookie! Hard to stop, good thing my coffee ran out or I’d just keep going one after another 🙈😂
I totally get it—cookies can be so hard to stop eating once you start. Glad your coffee came to the rescue! 😆