Is there anything more decadent than a chunk of Heath toffee? Yes, there is! These cookies!
I absolutely love toffee. The caramelized flavor of molasses always puts me in the mood for fall. Since fall is just around the corner, I figured it was time to whip up a batch of my toffee cookies.
This toffee cookie recipe is an adaptation from a butterscotch cookie recipe that’s been floating around my house for years. The reason this recipe base makes such a good pairing for a toffee cookie is the dark brown sugar. Dark brown sugar brings out the molasses flavor of the toffee without being overly sweet. It takes a back seat to the toffee, really letting it shine.
And that’s great, because these cookies are not lacking in toffee. The recipe calls for 8 oz of Heath toffee bits, which you can buy here, or at any grocery store. Hey, when you’re making toffee cookies, you can’t skimp on the toffee!
1 cup butter, softened
3/4 cup sugar
3/4 cup firmly packed dark brown sugar
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 (8oz) package of Heath toffee bits
Preheat the oven to 375 degrees.
Beat butter using an electric mixer on medium speed until fluffy. Slowly add both sugars and continue beating until well-combined. Add eggs, one at a time, continuing to beat after each egg. Add vanilla.
In a separate bowl, combine flour, baking soda, and salt; add to creamed mixture. Fold in toffee bits.
Drop 1/4 cup portions of dough onto an un-greased cookie sheet. Bake for 10-12 minutes, or until golden brown around the edges. Let the cookies stand on the tray for 5 minutes before transferring to a wire rack to completely cool.
Now grab a dark roast coffee, snuggle under a blanket, and watch those leaves start to fall while snacking on these cookies. Better hurry, though–these cookies won’t last long around your house!