Name: Toffee Crunch Cookies
Prep time: 15 min
Cook time: 8 min
Ingredients: 3/4 cup light brown sugar, packed; 1/2 cup sugar; 1/2 cup butter, (salted), room temp; 1 tsp vanilla; 1 egg; 2 cups all purpose flour; 1/2 tsp salt; 1 tsp soda; 8 oz english toffee bits

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Hi friends! Welcome back to another edition of Katie Bakes Cookies. Today’s recipe is being offered to combat your quarantine, social distancing, coronavirus blues. Toffee Crunch Cookies are how I’m surviving.

Toffee Crunch Cookies from www.katiegetscreative.com

Today is day 17548 of quarantine. Let’s be real. Most of us are at home eating everything we can get our hands on. Or is that just me?!? Please say that it’s not just me. I’ve baked several batches of cookies lately and this cookie is my go-to for the past month or so. Or 6 months. Who knows.

Try it and love it. You won’t be sorry. Your waistline might be sorry though. But I make no apologies. Strange times call for many cookies to be eaten. This batch won’t disappoint. If you roll them in a heaping teaspoon, you can easily get FIVE DOZEN cookies from this batch of dough. That’s the perfect amount to be eaten alone after your kids go to bed. Not that anyone’s doing that here…

And what’s even better, is that this dough needs no chilling. So get your butter to room temp, and within the next 30 minutes you can have a plate of cookies ready to be eaten while you binge watch Tiger King. And if you aren’t watching that yet, do yourself a favor and watch already.

Make sure to read the recipe all the way through! I’ve got plenty of tips for you in the notes section below to make sure these cookies come together perfectly for you! And if you’re feeling ambitious, go ahead and freeze some of the cookie dough balls to bake later. Your future self will most certainly thank you.

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5 from 3 votes

Toffee Crunch Cookies

Soft, chewy, and buttery cookies bursting with crunchy toffee bits

Prep Time: 15

Cook Time: 8

Course: Dessert

Servings: 5 dozen

Ingredients

3/4 cup light brown sugar, packed
1/2 cup sugar
1/2 cup butter, (salted), room temp
1 tsp vanilla
1 egg
2 cups all purpose flour
1/2 tsp salt
1 tsp soda
8 oz english toffee bits

Instructions

Preheat oven to 360 F. Line a cookie sheet with foil or silicone baking mat.
In a medium bowl, mix flour, salt and baking soda & set aside.
In the bowl of a stand mixer, cream together butter and sugars until well blended. Add in egg and vanilla and mix well. Add flour one cup at a time, mixing thoroughly.
Add in toffee bits and mix until combined.
Roll into tablespoon or teaspoon sized balls and bake for 7-9 minutes. Slightly underdone cookies will stay fresh longer.

Notes

*On humid days, the dough may require more flour to come together. If the dough is too soft to roll, add 1 tablespoon of flour at a time until dough is firm enough to roll into a ball. Do this before adding the toffee bits! If your dough is too dry and sandy or crumbly, add 1 tsp of milk at a time until the dough is coming together easily without crumbling.

*This cookie dough is perfect for make ahead cookies. I roll the dough into balls and place on a silicone mat lined cookie sheet. Put the whole cookie sheet in the freezer until the dough balls are frozen solid. Once they are frozen, place them in a freezer safe bag or container. They can be baked from frozen (no need to thaw). Bake at 360 F for 7 or 8 minutes.

*Heaping teaspoon size cookies will give you around 5 dozen cookies.

*I use Heath English Toffee Bits, also called Bits O’Brickle. This is not the same as the milk chocolate toffee bits. You can use those as well if you’d like, but they will give the cookie a distinctively different flavor, more like a chocolate chip cookie with small bits of toffee.

Butterfinger Cookies, Reese’s Pieces Cookies, Chocolate Chunk Cookies

Find my favorite toffee bits for baking on Amazon here.

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Thanks for visiting and happy social distancing!

5 Comments

Teia says:

February 6, 2021 at 7:23 pm

Cookie was great and wonderful flavor but the cookie fell to the middle with crispy edges. I ike the crispy edges but how to I get a softer cookie.

1. Katie says:
  
  March 14, 2021 at 4:59 pm
  
  Hi! Thanks for trying the recipe. If your cookies are falling in the middle, they might need a little more flour. You could also try baking a minute or two longer or pushing your oven temp up to 375.
  
Cathy Gann says:

March 9, 2023 at 2:05 pm

I always put my cookie dough now and the refrigerator for 2 hours and I seem to have the best cookies ever made. I love the recipe and it’s very simple.

Kat W. says:

November 9, 2024 at 8:41 am

Delicious cookie! I added 1 tsp of cornstarch to the recipe to keep the cookies from getting too flat. I used a small cookie scoop and froze the cookies. I baked from frozen for 9 minutes as mentioned in the notes, and the cookies came out perfectly! So nice to have dough in the freezer for fresh cookies whenever needed!

1. Katie says:
  
  November 9, 2024 at 10:32 am
  
  I’m so glad you liked the cookies!

Hello! I'm Katie

Toffee Crunch Cookies