Toffeedoodle Cookies

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Quick Summary

Toffeedoodle Cookies- soft and chewy snickerdoodles dotted with toffee bits and rolled in cinnamon sugar. If you like Starbucks toffeedoodle cookies, you will LOVE my recipe. I think they are even better!

toffeedoodle cookies with toffee bits.

Snickerdoodles are one of my all-time favorite cookies, especially during the holidays. I love classic snickerdoodles, but I also love making brown butter salted caramel snickerdoodles, chocolate snickerdoodles, biscoff snickerdoodles, pumpkin snickerdoodles, and even snickerdoodle blondies.

Meet Toffeedoodles, my new favorite twist on the classic cookie. Starbucks makes a toffeedoodle cookie and it is fine, but my Toffeedoodle cookies are AMAZING! Starbucks should probably hire me..ha!

My toffeedoodle cookies are soft, chewy, with the perfect amount of toffee bits inside. There is also the perfect amount of cinnamon sugar. They are such a fun and delicious cookie. The addition of toffee makes the cookies extra special.

ingredients to make toffeedoodle cookies.

Ingredients

  • All-purpose flour– I use unbleached flour. When measuring flour, always fluff, level, and spoon the flour into the measuring cup. Never pack flour into the cup or the cookies will be puffy and dry.
  • Cream of tartar– the acid in cream of tartar gives snickerdoodles their distinctive tangy flavor and makes the cookies chewy. Look for it in the baking aisle.
  • Baking soda– make sure it is fresh!
  • Salt– use kosher salt.
  • Granulated sugar– to sweeten the cookies.
  • Unsalted butter– at room temperature. Make sure the butter isn’t too soft or greasy. It should barely give when pressing with your thumb.
  • Eggs– use large eggs for baking.
  • Vanilla extract– pure vanilla extract is the best!
  • Toffee bits– I use Heath BITS O’ BRICKLE Toffee Bits. Make sure you buy the toffee bits WITHOUT chocolate.
  • Cinnamon & Sugar mixture– for rolling the cookies in!
dry ingredients in mixing bowl with whisk.

How to Make Toffeedoodle Cookies

  • Preheat the oven to 350 degrees F. Line 2 large baking sheets with a Silpat baking mat or parchment paper and set aside.
  • In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt. Set aside.
butter, sugar, eggs, and vanilla in mixing bowl with beater blade.
  • In the bowl of a stand mixer, beat the butter and sugar together until light and creamy, about 2 minutes. Scrape down the sides of the bowl with a spatula, if necessary.
  • Add the eggs and vanilla extract and beat until combined.
adding dry ingredients to butter mixture in mixing bowl.
  • Turn the mixer off and add all the dry ingredients. Mix on low until just combined. Don’t over mix.
toffee bits being stirred into cookie dough in mixing bowl with spatula.
  • Stir in the toffee bits.
toffeedoodles being rolled in cinnamon and sugar.
  • Roll the cookie dough into balls, about 2 tablespoons of dough per cookie.
  • In a small bowl, combine the sugar and cinnamon. Roll the cookie balls into the cinnamon sugar mixture, making sure each cookie ball is generously coated.
toffeedoodle dough balls on baking sheet with parchment paper.
  • Place the cookie dough balls onto the prepared baking sheet, about 2 inches apart. Bake for 8 to 10 minutes or until cookies are set around the edges but still soft in the center. Check early to be safe, you don’t want to over bake. The cookies will set up after they cool.
toffedoodles on baking sheet with parchment paper.
  • Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes. Transfer to a wire cooling rack and cool completely.

How to Store & Freeze

  • Store cooled cookies in an airtight container on the counter for up to 3 days.
  • You can also freeze baked cookies. Place cooled toffeedoodles in a freezer bag or container and freeze for up to 2 months.
  • If you want to freeze the cookie dough, roll into balls and place on a baking sheet. Freeze for 30 minutes or until hard. Place the balls in a freezer container or freezer bag and freeze for up to two months. When ready to bake, preheat the oven and roll the balls in the cinnamon sugar mixture. You don’t have to defrost, just add a few minutes to the baking time.
toffeedoodle cookies with toffee bits and cinnamon and sugar.

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Toffeedoodle Cookies

Soft and chewy snickerdoodles dotted with toffee bits and rolled in cinnamon sugar. If you like Starbucks toffeedoodle cookies, you will LOVE my recipe. I think they are even better!
5 from 7 votes

Ingredients
  

For the Cookies:

Cinnamon Sugar Topping:

Instructions
 

  • Preheat the oven to 350 degrees F. Line 2 large baking sheets with a Silpat baking mat or parchment paper and set aside.
  • In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt. Set aside.
  • In the bowl of a stand mixer, beat the butter and sugar together until light and creamy, about 2 minutes. Scrape down the sides of the bowl with a spatula, if necessary.
  • Add the eggs and vanilla extract and beat until combined.
  • Turn the mixer off and add all the dry ingredients. Mix on low until just combined. Don’t over mix.
  • Stir in the toffee bits.
  • Roll the cookie dough into balls, about 2 tablespoons of dough per cookie.
  • In a small bowl, combine the sugar and cinnamon. Roll the cookie balls into the cinnamon sugar mixture, making sure each cookie ball is generously coated.
  • Place the cookie dough balls onto the prepared baking sheet, about 2 inches apart. Bake for 8 to 10 minutes or until cookies are set around the edges but still soft in the center. Check early to be safe, you don’t want to over bake. The cookies will set up after they cool.
  • Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes. Transfer to a wire cooling rack and cool completely.

Nutrition

Calories: 161kcal, Carbohydrates: 22g, Protein: 2g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 29mg, Sodium: 60mg, Potassium: 48mg, Fiber: 0.4g, Sugar: 14g, Vitamin A: 247IU, Vitamin C: 0.02mg, Calcium: 8mg, Iron: 1mg
Keywords cinnamon, snickerdoodle

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Maria

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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    1. See the section in the post on how to store and freeze. If you ship cookies, pay extra to ship them quickly to they are fresh.

  1. 5 stars
    Wow these were really good! So delicious and quick and easy. Thank you.
    I did end up using the toffee bits with chocolate (as that’s all the store had).