Chewy, buttery and simply delicious Toffee Cookies!
- 2 1/4 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter 1 stick, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 8 oz toffee bits with chocolate 1 bag, or 1 1/3 cups
Preheat oven to 350°F. Line baking sheets with parchment paper or a Silpat type liner (I used parchment).
In a medium bowl, whisk together flour, baking soda and salt, then set aside.
In the bowl of an electric mixer, beat butter until smooth, the add both sugars and blend well. Add vanilla and eggs and blend.
While slowly mixing, gradually add flour mixture. Stop mixing as soon as the flour is incorporated.
Add toffee bits and stir until well combined.
Use a medium (2 Tablespoon sized) cookie scoop to scoop cookies onto prepared baking sheet and bake 10-12 minutes.
Cool slightly on baking sheet, then move to a wire cooling rack to finish cooling.
Be sure to use toffee bits with chocolate, it adds just one more dimension of flavor (versus toffee bits without chocolate).
I used Challenge brand butter, but feel free to use any high quality brand of your choice.
The cookies are best when enjoyed within 2 days (they will last longer, but will not be quite as perfect).
Calories: 380kcal | Carbohydrates: 58g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 67mg | Sodium: 230mg | Potassium: 63mg | Fiber: 1g | Sugar: 40g | Vitamin A: 494IU | Calcium: 28mg | Iron: 1mg