Loaded with toffee bits, these soft, chewy, and buttery cookies are a toffee lover’s dream. Unlike my Heath Bar Pudding Cookies, these Soft and Chewy Toffee Cookies are made with a Snickerdoodle dough base. The inspiration for these cookies came from when I worked for a caterer a long time ago. I remember the caterer making a cookie like these, and I have been trying to recreate them. I think I have come close to those delicious cookies with this recipe.
Looking for something extra that you get in a Snickerdoodle base versus a chocolate chip cookie base created the cookie I wanted. The only major changes are, of course, adding toffee bits and using all butter, making them a little flatter. That did the trick, and I was back at my job working for the caterer. You will love how the buttery cookie dough complements the toffee flavor. YUM!
If you are a caramel and/or butterscotch lover, these cookies are right up your alley. Give them a try and tell me what you think. I love hearing from my readers.
More Soft & Chewy Cookies
- Soft and Chewy Chocolate Chip Cookies
- Chewy Oatmeal Chocolate Chip Cookies
- Chewy Lemon Drop Cookies
- Out of this World Chewy Oatmeal Cookies
- Chewy Gingersnap Cookies
- Chewy Brown Butter Oatmeal Raisin Cookies
Step-by-Step Photos for How to Make Soft and Chewy Toffee Cookies
Tips for How to Make Soft and Chewy Toffee Cookies
- If you would like a thicker cookie, use half butter and half shortening.
- This recipe calls for the regular toffee bits, but you can also use the milk-chocolate-covered toffee bits if desired.
- Use a cookie scoop to shape the dough into balls.
- Lightly grease a cookie sheet or prepare it with parchment paper or a silicone mat.
- Let the cookies cool down on the cookie sheet for a few minutes before transferring them to a wire cooling rack.
Baker’s Tools:
Readers' Favorite Cookies
- 1 cup butter, softened
- 1½ cups granulated sugar
- 2 eggs
- 1 tsp vanilla
- 3 cups flour
- 1½ tsp cream of tartar
- 1 tsp baking soda
- ½ tsp salt
- 1 (8 ounce) bag of toffee bits
- Preheat the oven to 350 degrees.
- Lightly grease a cookie sheet or prepare it with parchment paper or a silicone mat. Set aside.
- In a stand mixer or with a hand mixer, cream together the butter and sugar.
- Add eggs and vanilla. Mix thoroughly.
- Next, add flour, cream of tartar, baking soda, and salt. Mix well.
- Add the toffee bits and mix until incorporated.
- Use a cookie scoop or a teaspoon to scoop out approx. 2-tbsp-size balls of dough. If not using a cookie scoop, roll dough in your hands to make a nice dough ball.
- Place them on the prepared cookie sheet two inches apart to allow spreading.
- Bake for 9-11 minutes or until edges are just slightly browned. Cookies will be shiny and still look a little doughy. Allow them to sit on the cookie sheet for a few minutes before transferring to a cooling rack.
- If you like your cookies more crisp than chewy, bake them for an additional 2 minutes.
- Enjoy!
Delicious Desserts with Caramel
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