Description
Toffee Cookies are a true delight, offering a symphony of buttery, chewy goodness punctuated by pockets of golden, caramelized crunch. The simple addition of toffee elevates a classic cookie into an extraordinary experience, with an irresistible texture and flavor profile. The soft, yielding cookie beautifully contrasts with the slightly crisp, sweet burst of toffee pieces, creating a perfect balance of sweet and a hint of saltiness. These cookies evoke warmth and nostalgia, perfect for any occasion.
Ingredients
Scale
- 1/2 cup (1 stick) unsalted butter
- 1 cup (2 sticks) unsalted butter
- 1/3 cup granulated sugar
- 1 cup light brown sugar, packed
- 1/2 cup light brown sugar, packed
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 2 1/2 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 20 saltine crackers
- 6 ounces semi-sweet chocolate chips
- Sea salt, for topping (optional)
Instructions
- Make Cracker Toffee: Line a baking sheet with foil, arrange 20 saltine crackers. In a saucepan, melt 1/2 cup unsalted butter and 1/2 cup light brown sugar; boil 3 mins. Pour over crackers. Bake at 375°F (190°C) for 5-7 mins. Remove, sprinkle with 6 oz chocolate chips, spread when melted. Sprinkle with sea salt. Cool completely, break into small pieces.
- Prep & Preheat: Bring 1 cup unsalted butter and 2 large eggs to room temp. Line baking sheets with parchment paper. Preheat oven to 375°F (190°C).
- Combine Dry Ingredients: Whisk 2 1/2 cups all-purpose flour and 1 tsp baking soda in a medium bowl. Set aside.
- Cream Butter & Sugars: In a stand mixer, cream 1 cup softened unsalted butter with 1/3 cup granulated sugar and 1 cup packed light brown sugar for 2-3 minutes until light and fluffy.
- Add Eggs & Vanilla: Beat in 2 room temperature large eggs, one at a time. Stir in 2 tsp pure vanilla extract, beat for another minute until smooth.
- Mix Dough: Reduce mixer speed to low. Gradually add dry ingredients to wet, mixing just until combined. Do not overmix.
- Fold in Cracker Toffee: Gently fold in the prepared cracker toffee pieces until evenly distributed throughout the dough.
- Scoop & Bake: Scoop 1.5-tablespoon dough balls 2 inches apart onto prepared baking sheets. Bake one sheet at a time at 375°F (190°C) for 9-12 minutes, until edges are lightly golden brown and centers are slightly soft.
- Cool: Let cookies cool on the baking sheet for 5-10 minutes, then transfer to a wire rack to cool completely. Repeat for any remaining dough.
- Store/Freeze: Store cooled cookies in an airtight container at room temperature for 3-4 days. To freeze raw dough, scoop balls, freeze solid, then store in a freezer bag for up to 3 months. Bake frozen dough adding 2-4 minutes to bake time. Freeze baked cookies for 2-3 months.
Notes
- Use room temperature ingredients for best results.
- Adjust baking time based on your oven’s calibration.
- Sea salt enhances the toffee flavor.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Toffee Cookies, Chewy Cookies, Buttery Cookies