Brown Sugar Toffee Cookies

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Brown Sugar Toffee Cookies-soft and chewy brown sugar cookies dotted with toffee. 

Brown Sugar Toffee Cookies Recipe on twopeasandtheirpod.com Soft and chewy brown sugar cookies with toffee bits!

Cookies make me happy. Well, most cookies, they have to be good cookies:) These Brown Sugar Toffee Cookies make me very happy because they are very good!

I made a batch a few weeks ago to test them out. I wanted to see if they would be good enough  to add to our Christmas cookie baking list. I have a lot of favorite cookie recipes so it’s hard to decide on which recipes to bake for the holidays. I feel bad leaving cookies out, but I can’t bake them all…even though I want to. There are only so many days in December. That is why I do trial baking runs to make sure the very best are chosen. There are a few cookie recipes that I HAVE to make every year: Lime Coconut Snowballs, Soft Gingersnaps, Red Velvet Cheesecake Cookies, and  Chocolate Mint Chip Cookies, but I always like to add a few new cookies to the mix.

Well, the Brown Sugar Toffee Cookies passed the test with flying colors. They are going on my Christmas cookie MUST bake list!

Brown Sugar Toffee Cookies Recipe on twopeasandtheirpod.com My favorite kind of sugar cookie!

Sugar cookies usually aren’t my favorite cookies. There is a time and place for them, but I don’t crave them or bake them that often. I LOVE these sugar cookies though. They are not your typical sugar cookie.

Brown Sugar Toffee Cookies Recipe on twopeasandtheirpod.com Add these to your holiday baking list!

I used all dark brown sugar for these sugar cookies. I also added in a little cornstarch. I wanted these cookies to be soft and chewy!

Brown Sugar Toffee Cookies Recipe on twopeasandtheirpod.com LOVE these cookies!

I stirred in toffee bits to make them extra special. Toffee is always a good idea! I rolled them in brown sugar before baking to give them a crackly look!

Brown Sugar Toffee Cookies Recipe on twopeasandtheirpod.com You will want a big stack of these cookies!

The cookies are everything I hoped they would be and MORE! They are soft, chewy, and have a nice brown sugar flavor. There is a hint of cinnamon that compliments the brown sugar. The toffee bits add a nice surprise with every bite!

Brown Sugar Toffee Cookies are on our holiday baking list FOR SURE. This year and every year. Make sure you find time in December to bake these gems!

Check out our 25 Days of the BEST Holiday Cookies and print your FREE Printable Holiday Gift Tags!

Brown Sugar Toffee Cookies Recipe on twopeasandtheirpod.com

Brown Sugar Toffee Cookies

Soft and chewy brown sugar cookies with toffee bits. These are my favorite sugar cookies!
4.5 from 2 votes
Prep Time
10 minutes
Servings
26 cookies

Ingredients

  • 2 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 1/4 cups dark brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup Heath toffee bits
  • Extra dark brown sugar for rolling cookies about 1/2 cup

Instructions

  1. Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
  2. In a medium bowl whisk together flour, baking soda, cornstarch, salt, and cinnamon. Set aside.
  3. Place butter and brown sugar in the bowl of an electric stand mixer. Beat on medium speed until light and fluffy, about 3 minutes. Turn off the mixer and scrape down the sides of the bowl with a spatula. Add the egg and vanilla extract, and beat on medium speed until combined.
  4. With the mixer on low, slowly add the dry ingredients. Mix until the just combined. Stir in the toffee bits.
  5. Using a spoon or cookie scoop, form tablespoons size balls of cookie dough. Roll balls in brown sugar. Place on balls on prepared baking sheet, about 2 inches apart. Bake cookies for 10 to 12 minutes, or until lightly browned around the edges. Do not over bake. Cool on the pan for 2 minutes. Transfer cookies to a wire cooling rack and cool completely. Store in an air-tight container for up to 4 days.

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. Can I use light brown sugar? We are getting a wicked snow storm so I don’t want to go out and get dark brown but must bake these today!

  2. I love the ingredients in this recipe, but like my cookies a bit more crunchy. What do I omit or add to get them crunchy? Thanks.

  3. Last year, my holiday baking included almost exclusively your recipes, and boy, were they a hit! I purchased your e-cookbooks and LOVE them. I am definitely making the White Chocolate Blueberry Almond ones again, as well as the Cranberry Oatmeal Pistachio ones. I started getting requests to include your Dark Chocolate Orange shortbread cookies in my holiday baking in early September! But now that I am seeing this post, I just might have to add the Soft Gingersnap ones! (And maybe the brown sugar toffee!) I have been searching for a ginger cookie to make but decided not to since I didn’t want to go to the added effort of gingerbread cutouts…so the recipe you shared is perfect! Thanks!

  4. Is the amount of baking soda in the recipe incorrect because I just made these and they taste foul, there’s a horrid aftertaste of baking soda and I did follow the recipe correctly. Please advise, Many Thanks.

  5. yum! I am planning on giving this recipe a try… just wanted to clarify: are you using heath bits o brickle toffee bits or the the heath pieces with chocolate?

  6. Is the dough ball supposed to be slightly flattened? My cookies were a little thick. Daughter, 7, yelled out delicious when she took a bite!

  7. HELP! Making these now. Is the finished dough supposed to look crumbly? (Haven’t added the Heath bits yet) Measured ingredients as listed, but haven’t seen cookie dough like this before. It does hold together if I squeeze it into a ball, but crumbles if I roll it between my hands.

  8. I made these and they came out perfect! I took them to a work party and they ate them ALL! Thank you for making me look wonderful-haha!!

  9. Very good chewy cookies! I baked at 350 for exactly 11 minutes and they turned out perfect..put them directly onto cooling rack!

  10. I just made these and they have gotten two thumbs up from all my family members!! They have such a deep butterscotch taste and are perfect with a tall glass of milk. I’m contemplating throwing in the Heath Bits with Milk Chocolate next time I make them for a little chocolatey kick. Thanks for the great recipe Maria!

  11. I’ve been asked to do a toffee cookie for a birthday. They want one large one, and these look fab. Can I make one large one, and how long in the oven please, I’ve never made a cookie before, so any help please. Kind Regards. Hilda.x

  12. Found this from a fellow pinner. I was looking for an alternative to the standard chocolate chip cookies—and these were fabulous! Everyone in my family is scarfing them up as I write. The dough seemed really crumbly and a little hard to roll up, but they baked up just like in your photos.
    Thank you for sharing.

  13. Thank you for this wonderful recipe! It was exactly what I was looking for…..had to bake them immediately and I am pleased to report they were absolutely wonderful!

  14. Yummy! My friend just made these! I was wondering how big of a difference does it make if I use light brown vs dark brown? I tend to use light brown when baking but I don’t want to botch the recipe. Also, does this dough require no chilling? Thanks!!

    1. You can use light brown sugar if that is what you have on hand. They will still be great! You don’t have to chill the dough. You can if you need to, but it is not necessary.

  15. I made these and they are delicious but they don’t look anything like the pic! Mine are thick and have brown sugar still all over them. I’m wondering if I was supposed to flatten them before baking? Like another commenter, my dough was crumbly but the cookies still out great.

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  17. Those look delish! Im not fond of Heath Bits. But I do love the chocolate covered candy Heath & Skor bars, so I think I’ll buy those & chop them up. Nothing wrong with a little chocolate! This recipe is a clever change-up from regular sugar cookies.

  18. I just made these today, and they turned out as pretty as your pictures! Thanks for sharing the recipe. I think when I bake this again (WHEN, not IF — they were delicious) I might try just dipping the tops in extra toffee pieces vs. roll them in brown sugar. I had a few cookies come out with some clumps of sugar that looked a little funky when they baked up (but they still tasted great). 

  19. Another great cookie recipe! Love the addition of toffee bits and of course the roll in more brown sugar goodness. Thanks for the recipe!


  20. I love this recipe! I made this recipe for a potluck dessert for work and they were gone in seconds. I made two batch and the smell of them baking is heaven sent. Amazing flavor! I added chopped pecans and i did not roll the cookies in the extra brown sugar and I have coworker begging me to make this cookies. Thank so much for an awesome recipe that will forever stay in my cookie recipe box.

  21. Can you substitute oat flour instead of all purpose flour? Can I use a flax seed egg instead of egg and vegan Butter instead of regular butter


  22. These cookies are good. They are chew y and have good foavor. They were a huge hit! The only thing I would say is be VERY careful of overbaking. My cookies were close but not quite overbaked luckily! When they are warm they taste perfect but when they cool they harden up a bit. I wouldn’t necessarily make these again, but they were good!

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