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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 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Appetizer
Servings 12

Ingredients
  

  • 2⅓ cup all-purpose flour (sub almond flour for gluten intolerance)
  • ¾ cups Lakanto Brown Sugar
  • ½ cup Extra Fine Granulated Sugar
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ tsp cinnamon
  • sticks unsalted butter, melted and slightly cooled
  • 2 large eggs
  • 2 tsp vanilla extract
  • 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.  Enjoy!