Toffee Cookies

These toffee cookies are ultra buttery, soft, chewy cookies packed with homemade toffee in every bite!

5 from 3 votes

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Prep Time: 30

Cook Time: 10

Total Time: 40

Servings: cookies

Equipment

medium saucepan
Electric mixer
2 Baking sheets

Ingredients

Homemade Toffee:

¼ cup unsalted butter
½ cup granulated sugar
½ tablespoon light corn syrup
½ teaspoon salt

Toffee Cookies:

1 and ¾ cups all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
¼ teaspoon baking soda
½ cup unsalted butter, softened to room temperature
½ cup granulated sugar
¼ cup light brown sugar, packed
1 large egg, room temperature
1 large egg yolk
½ cup crushed homemade toffee, or store-bought
2 tablespoons semi-sweet chocolate chips, optional

Instructions

Make the Homemade Toffee:

Melt the unsalted butter in a medium saucepan. Stir in the granulated sugar, corn syrup, and salt. Cook over low heat, stirring occasionally, as the sugar melts and begins to darken in color.
Once the sugar is completely melted and the toffee is a golden amber color, pour the toffee onto a baking sheet lined with parchment paper. Use a spatula to spread it out into a thin, even layer.
Let the toffee cool for about 10 minutes until hard, then break it up into small, even pieces.

Make the Toffee Cookies:

Preheat your oven to 350°F. Line 2 large baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk the flour, salt, baking powder, and baking soda.
In a large bowl, beat the softened butter until smooth and creamy. Add the granulated sugar and brown sugar and beat until light and fluffy.
Add the egg and extra egg yolk and mix for 2 minutes until well combined. Add the dry ingredients and mix until the cookie dough comes together.
Mix in the crushed toffee and chocolate chips, if using.
Scoop the dough into balls about 2-4 tablespoons in size. Arrange the cookie dough 2 inches apart on the lined baking sheet.
Bake the cookies, one baking sheet at a time, for 8-10 minutes each.

Notes

Store the cookies in an airtight container and keep them at room temperature for 4-5 days, or in the fridge for 1 week.

Homemade toffee: Making the homemade toffee takes about 5-10 minutes. Watch it the entire time and keep stirring occasionally so it cooks evenly and doesn't burn. The darker you let the toffee get, the less sweet and more complex the flavor will be.

The cookie dough doesn't need to be chilled before baking, but if time allows, refrigerating for 30 minutes may help keep them from spreading.

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