Salted Toffee Cookies
Sweets + Treats

Salted Toffee Cookies

For this fabulous cookie recipe I use my regular pantry staples and elevate them to another level giving these Salted Toffee Cookies a “fancy with minimal effort” vibe.

Salted Toffee Cookies

This one is for all of my salted toffee lovers out there.

The key to making a chewy toffee cookie is to start with butter and a mix of brown sugar and white granulated sugar. Each play an important role in helping to create a chewy center and crispy, buttery edges.

Brown sugar gives the salted toffee cookie base a great flavor, while the granulated sugar helps with the overall texture.

My favorite season

These Salted Toffee Cookies are incredibly delicious and store well to gift to friends & neighbors for the holidays — perfect for those cookie exchanges!


Heath bar crumbles for the win

Baking tools I love

I love a LOT about this particular mixer –  it’s teal color, price point, and size. It is stainless steel and mixes up to 5 dozen cookies in a single batch. Not to mention its dishwasher safe. 

Made with stainless steal, these multi-size cookie scoops are ideal for scooping ice cream and scooping/dropping cookie dough. I love them because they are sturdy! They are very well made.

Whether you’re a left-hander or right-hander, this cake turntable works for everyone, as it can be turned both clockwise and counterclockwise. Thanks to the stainless steel bearing, it’ll eliminate horrible friction sound and provide silky-smooth revolving each and every time.


Behind the scenes. My daughter ate more than helped

Why Refrigerating Cookie Dough is Beneficial?



Refrigerating the dough allows the flour to absorb moisture which helps the cookie produces a more evenly golden-brown cookie with a chewier center and crisper edge.

How Long to Refrigerate Cookie Dough?

As a general rule of thumb, you should refrigerate cookie dough for at least 30 minutes and up to 24 hours.

When Not To Refrigerate Cookies?

If you want your cookies thin, crispy, or spread out then you would refrain from chilling your dough.  

This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. 

This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. 

Salted Toffee Cookies

Salted Toffee Cookies

For this fabulous cookie recipe I use my regular pantry staples and elevate them to another level giving these Salted Toffee Cookies a “fancy with minimal effort” vibe.
Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
Course Dessert
Cuisine American
Servings 12

Ingredients
  

  • 2 ⅓ cups All-Purpose Flour Sub almond flour for gluten intolerance
  • ¾ cups Lakanto Brown Sugar
  • ½ cups Extra Fine Granulated Sugar
  • 1 tsp Baking Soda
  • ½ tsp Salt
  • ½ tsp Cinnamon
  • 1 ½ sticks Unsalted Butter Melted and slightly cooled
  • 2 large Eggs
  • 2 tsp Vanilla Extract
  • 1 ½ cups Toffee Bits
  • 1 cup Chopped Pecans Optional

Instructions
 

  • In a large bowl, whisk together flour, baking soda, salt, and cinnamon.
  • In a separate bowl, add brown sugar, granulated sugar, and butter. Using a handheld mixer, mix until smooth. Add eggs and vanilla extract and beat till well combined. Fold in toffee chips and optional chopped pecans.
  • I like to reserve a few toffee chips to top the cookie dough. It's totally up to you though.
  • Refrigerate for 30 minutes.
  • When you're ready to bake, preheat your oven to 350°F and line a large baking sheet with parchment paper.
  • Roll 1 tablespoon of cookie dough into a ball and place on your prepared baking sheet leaving 2 inches per cookie for spreading. (If you reserved extra toppings, place them on top of cookie dough now.)
  • Bake for 12 minutes, or until the edges of cookies are set. 
  • Remove from oven and sprinkle with flaked sea salt, to taste.
  • Let your cookies cool for 15 minutes on a baking rack. 
Keyword Healthy Baking

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