Toffee Crunch Cookies—now here’s a great way to start your day! When I thought of baking some cookies with my toffee crunch bits, I went in the opposite direction of most recipes and made buttery, crunchy cookies!
Why I Think You’ll Love This Recipe!
- These buttery, crunchy, toffee-bit-filled cookies are for those of us who love crunchy cookies instead of chewy ones!
- You can add mini chocolate chips or not—the choice is yours! You can be a toffee purist if you desire!
Crispy, Crunchy Cookies
I know the internet abounds with chewy cookie recipes, but if you have been hanging around here with me here on The Kitchen Magpie website, you will know that my first cookie love is my crispy chocolate chip cookies. Bar none, I love the good crunch of a buttery cookie more than chewy ( okay, except for my snickerdoodles.)
These are definitely crunchy cookies!
How to Make these Cookies
The nice thing about these cookies is that they use a base which I’ve been making for use, so it’s very proven and thoroughly tested. Here are the steps to prepare them.
- Preheat the oven.
- Whisk the dry ingredients together in a mixing bowl.
- Add in the wet ingredients and combine.
- Add the toffee bits and chocolate chips and bake.
Use Good Quality Butter
The large amount of butter in these cookies is what makes them crunchy. Ensure you get good-quality butter, or the cookies might not work out. Some butters have a higher water content than others; you will notice this in the final product!
Karlynn’s Tips and Tricks
- If it’s a hot day, try refrigerating the cookies on the baking sheets before placing them in the oven.
- Crispy baked goods bake up better on days that have low humidity.
- Use the bottom of a glass to press the cookies down into one even layer (see the recipe card.) This helps them to bake evenly.
Types of Toffee Bits to Use
Heath toffee bits are readily available in the USA and can be used in these cookies. For those of you in Canada, Skor bits are the type of toffee that you are going to want to use. You can even try the Skor bits or Heath bits that have the chocolate coating on them and skip the chocolate chips.
Happy Baking, everyone!
Love,
Karlynn
Toffee Cookies
Ingredients
- 2½ cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter softened
- 1¼ cups white granulated sugar
- ¼ cup packed brown sugar
- 1½ teaspoons vanilla
- 1 large egg
- 1½ cups toffee bits
- 1 cup mini chocolate chips
Instructions
- Preheat your oven to 375°F. Line your baking sheets with parchment paper and set aside.
- In a medium bowl, whishk together the flour, baking soda and salt.
- In the bowl of a mixer or in a large mixing bowl, cream together the butter and sugar until it's light and fluffy.
- Add in the egg and vanilla, beating on medium speed until combined. Add in the dry ingredients, beating until thoroughly combined.
- Fold in the toffee chips/chocolate chips by hand, mixing until they are combined throughout the batter.
- Roll a heaping tablespoon of cookie dough into a ball, 12 per cookie sheet. Take a glass and using the bottom, flatten out each cookie. If the cookie sticks, start wetting the bottom of the glass with water, they will come right off. Flatten each of them as much as you can. This is a dry dough -no sticky chewiness going on here- but it's just wet enough to make perfect little flat cookie patties.
- Bake for 9-11 minutes, until golden brown.
- Cool on the sheets completely. Store in a closed container at room temperature for up to 5 days, or freeze in a freezer-safe container for up to 3 months.
Notes
Nutrition
PIN THIS RECIPE to your COOKIE RECIPES Boards, and Remember to FOLLOW ME ON PINTEREST!
jan lebaron says
These look so yummy. I can hardly wait to try them. I love anything Heath!
Gothlyric says
I really wish I was off of my diet right now, would be a Cookie Monster for a day, these look so nice.