I saw this recipe for brown sugar toffee cookies in my RSS feed and thought they looked promising. When I made the batter, it was way too dry and crumbly. The balls of dough were not sticking together so I added another egg. I tried rolling a few cookies in the brown sugar but that didn't work either. The adjustments I made to the original recipe are included in the instructions below.
My husband gave these cookies a "10 out of 10" when he snuck a bite. These cookies are crispier than I normally like my cookies, but they are still good. The toffee bits provide a fun crunch and butterscotch-y flavor, which I loved. The next time I see these baking chips, I'll be sure to grab a few bags so I can try making blondies and other bars.
Brown sugar toffee cookies
- 2 and 1/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 3/4 cup unsalted butter, at room temperature
- 1 and 1/4 cups dark brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 package (8 ounces) Heath toffee bits
Preheat your oven to 350 degrees F.
Line two baking sheets with parchment paper or use a silicone baking mat like I did.
In a large bowl, whisk together the flour, baking soda, cornstarch, salt and cinnamon. Set aside.
In the bowl of a stand mixer or in a large bowl if using a handheld mixer, cream together the butter and brown sugar on medium speed until well incorporated. Beat in the eggs and vanilla. Turn the mixer down to low and slowly add in the flour mixture and mix until just combined. Stir in the toffee bits (you can do this by hand or with the mixer on low speed).
Using a cookie scoop or two tablespoons, scoop up the dough and roll them with the palms of your hands into balls. Place the balls about 2 inches apart on your prepared cookie sheets.
Bake in your preheated oven for 10-12 minutes or until the tops are lightly browned. The edges may be crispy, and the tops may look soft or slightly underbaked but they will continue to harden as they cool.
Cookies should be stored in an airtight container at room temperature for several days. They can also be frozen and reheated.
Yield: I used a medium cookie scoop and got 30 cookies
Source: Slightly adapted from Two Peas & Their Pod