Soft, chewy, and buttery cookies bursting with crunchy toffee bits
Prep Time: 15 minutesmins
Cook Time: 8 minutesmins
Course: Dessert
Servings: 5dozen
Ingredients
3/4cuplight brown sugar, packed
1/2cupsugar
1/2cupbutter, (salted), room temp
1tspvanilla
1egg
2 cupsall purpose flour
1/2tspsalt
1tspsoda
8ozenglish toffee bits
Instructions
Preheat oven to 360 F. Line a cookie sheet with foil or silicone baking mat.
In a medium bowl, mix flour, salt and baking soda & set aside.
In the bowl of a stand mixer, cream together butter and sugars until well blended. Add in egg and vanilla and mix well. Add flour one cup at a time, mixing thoroughly.
Add in toffee bits and mix until combined.
Roll into tablespoon or teaspoon sized balls and bake for 7-9 minutes. Slightly underdone cookies will stay fresh longer.
Notes
*On humid days, the dough may require more flour to come together. If the dough is too soft to roll, add 1 tablespoon of flour at a time until dough is firm enough to roll into a ball. Do this before adding the toffee bits! If your dough is too dry and sandy or crumbly, add 1 tsp of milk at a time until the dough is coming together easily without crumbling. *This cookie dough is perfect for make ahead cookies. I roll the dough into balls and place on a silicone mat lined cookie sheet. Put the whole cookie sheet in the freezer until the dough balls are frozen solid. Once they are frozen, place them in a freezer safe bag or container. They can be baked from frozen (no need to thaw). Bake at 360 F for 7 or 8 minutes. *Heaping teaspoon size cookies will give you around 5 dozen cookies. *I use Heath English Toffee Bits, also called Bits O'Brickle. This is not the same as the milk chocolate toffee bits. You can use those as well if you'd like, but they will give the cookie a distinctively different flavor, more like a chocolate chip cookie with small bits of toffee.