Brown Sugar Toffee Cookies
These Brown Sugar Toffee Cookies are a perfect blend of chewy and crunchy with rich dark brown sugar and buttery toffee bits. Irresistibly delicious and easy to make!
Equipment
- Mixing Bowls
- Measuring cups and spoons
- Hand mixer or whisk
- Baking Sheets
- Parchment Paper
- Cooling rack
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Wet Ingredients
- 3/4 cup unsalted butter at room temperature
- 1 1/4 cups dark brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins
- 1 cup Heath toffee bits
- 1/2 cup extra dark brown sugar for rolling cookies
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
Mix Dry Ingredients
- In a medium bowl, whisk together the all-purpose flour, baking soda, cornstarch, salt, and ground cinnamon.
Cream and Combine
- In a large mixing bowl, beat the room temperature unsalted butter and dark brown sugar together using a hand mixer until light and fluffy, about 2-3 minutes.
- Add the large egg and vanilla extract to the butter-sugar mixture and mix until well combined and smooth.
- Gradually add the dry mixture to the wet mixture, mixing until just combined. Avoid overmixing; a few flour streaks are okay.
- Gently fold in the Heath toffee bits evenly throughout the dough.
Shape and Bake
- Scoop tablespoon-sized portions of dough and roll into balls. Roll each ball in the extra dark brown sugar, then place on the prepared baking sheets about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, until edges are golden brown but centers remain soft. Cookies will firm up as they cool.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely for perfect chewy texture.
Notes
- Use room temperature butter for easy creaming and best texture.
- Chilling the dough before baking helps develop deeper flavors and prevents spreading.
- Store cookies in an airtight container at room temperature for up to one week or freeze for up to three months.
- Substitute light brown sugar for a lighter flavor, and swap Heath toffee bits with chopped toffee candy or butterscotch chips if needed.