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Brown Sugar Toffee Cookies
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!
Course
Dessert
Cuisine
American
Keyword
brown sugar cookies, toffee cookies
Prep Time
15
minutes
minutes
Cook Time
13
minutes
minutes
Total Time
28
minutes
minutes
Servings
20
large cookies
Calories
277
kcal
Author
Sue Ringsdorf
Ingredients
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
Instructions
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.
Notes
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.
Nutrition
Calories:
277
kcal
|
Carbohydrates:
36
g
|
Protein:
2
g
|
Fat:
13
g
|
Saturated Fat:
8
g
|
Cholesterol:
54
mg
|
Sodium:
140
mg
|
Potassium:
48
mg
|
Sugar:
23
g
|
Vitamin A:
440
IU
|
Calcium:
21
mg
|
Iron:
1
mg