These Toffee-Doodle Cookies are chewy, buttery, and filled with caramelized toffee bits that make every bite an absolute delight.
Why You'll Love Toffee Doodles
- One bowl: everything can be made in one bowl which is the ultimate
- Perfect holiday cookie: It simple, yet cozy and warm tasting. The best combo.
- Freezer friendly: Make the dough ahead of time and store some to make at a later date! Awesome for those late night munchies.
Toffee Doodle Cookies Ingredients
- Unsalted butter, softened: you want the butter to be softened so you can cream the sugar and butter together.
- Granulated white sugar: much needed to add sweetness to your recipe.
- Vanilla extract: this gives your cookies the best warm and cozy flavor.
- All-purpose flour: gives your cookies their structure.
- Large eggs: helps bind your ingredients so you cookies stay together.
- Cream of tartar and baking soda: the flavor and texture of toffee doodles is because of these ingredients.
- Salt: brings out all the other flavors in your dessert.
- Toffee bits: I used Heath, but you can use any brand.
How to Make Toffee Cookies
- Prep & preheat: Preheat your oven to 350°F and line two baking sheets with parchment paper.
- Cream the Butter & Sugars: beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
- Add Wet Ingredients: Add the eggs one at a time, then add the vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
- Scoop & bake: Scoop about 1.5 tablespoons of dough and roll into balls.
Bake in the preheated oven for 10-12 minutes.
Helpful Tools
- My favorite flour: This brand produces GORGEOUS cookies, cakes, and brownies.
- Cookie sheets: Light-colored aluminum sheets spread heat evenly, so the bottoms of the cookies won't burn.
- Parchment paper: So important!! It provides a barrier between the raw cookie dough and the pan, which helps prevent sticking! (also allows the cookies to cooke more evenly)
- Large cookie scoop: This cookie scoop is the exact size you need to make 3 tbsp balls of cookie dough!
Pro Tips
- Chill the Dough: Chilling helps control spreading and ensures thicker cookies.
- Extra Toffee Goodness: For an extra toffee kick, press a few more toffee bits on top of each dough ball before baking.
- Storage: Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
FAQs
- Can I freeze the cookie dough? Yes! Roll the dough into balls, freeze them on a baking sheet until firm, then transfer to a freezer-safe bag. You can bake the cookies straight from frozen—just add an extra 1-2 minutes to the bake time.
- What’s the best way to store these cookies? Store your toffee doodles in an airtight container at room temperature for up to a week. For longer storage, freeze the baked cookies in a sealed container or bag for up to 3 months.
- Can I use salted butter instead of unsalted butter? Yes, you can! If you use salted butter, just reduce the salt in the recipe to 1/4 teaspoon or omit it altogether, depending on your taste preference. This will prevent the cookies from becoming too salty.
- Can I make these cookies gluten-free? Yes! You can try using a 1:1 gluten-free flour blend as a substitute for the all-purpose flour. Just keep in mind that texture may vary slightly, so check the package recommendations for best results.
If you make these Toffee Doodles, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tik Tok, or Pinterest. For more ideas, check out my Holiday Recipes page.
Toffee Doodles
Ingredients
- 1/2 cup unsalted butter, softened
- 1 1/2 cup granulated sugar
- 2 large eggs, room temp
- 1 tbsp vanilla extract
- 2 1/2 cups all purpose flour
- 1 tsp cream of tartar
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup toffee bits
Instructions
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, beating well after each addition, then add the vanilla extract. Mix until fully combined.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix. Fold in the toffee bits until evenly distributed.
- Scoop about 1.5 tablespoons of dough and roll into balls. Place them on the prepared baking sheets, leaving about 2 inches of space between each cookie.
- Bake for 10-12 minutes, or until the edges are set but the centers still look soft.
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