Brown Sugar Toffee Cookies win big with pure vanilla bean paste, toffee bits, and some extra brown sugar. Soft, chewy, and big on taste. Make some today!
It’s been far too long since I shared a cookie recipe with ya’ll. I love trying new recipes, especially when you find a bag of toffee bits in the freezer beneath all the chocolate chips. That is often times the way new recipes happen for me, and I’m pretty excited to share this one with you.
Are you a Heath Bar lover like me? Well, if so, you are in luck. These little bits are the INSIDE of the heath bar. There are no bits of chocolate, only bits of toffee. I’ve also recently discovered pure vanilla bean paste, and the vanilla taste is amazing.
These cookies are:
- soft and chewy
- full of tiny bits of toffee
- super addicting 😀
Tips for making soft and chewy cookies.
- ALWAYS refrigerate your dough for at least two hours before baking. I usually make the dough the day before I bake – so I refrigerate overnight.
- Bake the first cookie ALL BY ITSELF, so you can adjust the flour accordingly. My momma taught me this and you can see some of her recipes here.
- Use cornstarch (<— SECRET ingredient) in your cookies to give them a little extra poof. Mike’s grandmother (Grandma Helen) used cornstarch in her cookies, and they were always perfectly round and thick.
When you are mixing up cookies, always set your butter and eggs out in advance, so you are working with room temperature ingredients. Why?
- At room temperature, eggs and butter help form an emulsion that traps air. So when baking, the air expands and produces light and airy treats.
- Using cold butter ends up in a mess on your counter, and the butter doesn’t get properly creamed with the sugar. This leads to rock-hard cookies.
- Melted butter isn’t the same either, because you will get flatter than flat cookies.
Trick for softening butter quickly.
- Take a large measuring cup (I use four cup), fill it with water, and heat it up in the microwave for approximately five minutes.
- Meanwhile, take your butter, unwrap it, and slice it into chunks.
- When the microwave beeps, remove the water, and place the butter in the microwave.
- Set timer for about 10-15 minutes. (DO NOT start microwave.)
- The butter should be softened after the timer goes off.
Now go make some of these delicious cookies! Enjoy!
Bake these cookies next: Soft and Chewy Gingersnap Cookies
Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.
Brown Sugar Toffee Cookies
- 1 cup unsalted butter - softened to room temp
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla bean paste - or use vanilla extract
- 2 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cornstarch
- 1/2 teaspoon kosher salt
- 8 oz. Heath toffee bits
- extra brown sugar for rolling
- Cream butter and sugars together in large standing mixer (or use a hand mixer).
- Add the eggs and vanilla bean paste.
- In a separate bowl, combine the flour, baking soda, cornstarch, and salt. Mix and gradually add to wet mixture, stirring until just combined.
- Gently add the toffee bits to the dough. Refrigerator for at least two hours.
- After refrigerating dough, preheat oven to 350 degrees and prepare baking sheets with parchment paper.
- Roll dough into 20 rounds (or however big you want them), then roll them into extra brown sugar, and arrange on cookie sheets (about 6 - 8 per sheet).
- Bake on 350 degrees for 12-14 minutes, or until light golden brown on top.
- Remove to cooling racks.
- You can substitute vanilla extract for the vanilla bean paste.
- Using room temperature butter and eggs will yield best results.
- Tips for getting butter to room temperature quickly are on the blog!
- This dough can be refrigerated for 24 hours before baking.
- You can freeze cookie dough (and roll into balls) for up to three months.
- Make one cookie first, so see if you need to add a little bit more flour. If the cookie is too flat, add more.