These cookies are perfect for an afternoon tea with friends. They will surely love the way these cookies are cooked. They’re moist and chewy and just tasted so good with coffee, milk, or even tea. These cookies are so sinful! It’s what I am always careful about whenever I make cookies. I want to make sure that they’re not too sweet. Our friend over at Recipe Chatter has this to say about this recipe:
“These brown sugar toffee cookies are probably one of the best cookie recipes I’ve ever made, and I owe it all to the toffee bits that taste like little pieces of heaven. When I first set out to try making these cookies, I worried that the brown sugar and toffee would be too sweet together. Luckily, it wasn’t! They are still sweet (of course) but no sweeter than you’d expect for a cookie.”
I didn’t want my husband to get diabetes at such an early age. I also didn’t want to expose my son’s teeth to sugar at such an early age. So as much as possible, I want my cookies to taste just right.
Ingredients
1 cup Land O Lakes butter
1 ½ cup Domino brown sugar
1 Eggland’s egg + 1 egg yolk
1 tbsp McCormick vanilla extract
3 cups Gold Medal all-purpose flour
1 tsp Clabber Girl baking soda
½ tsp Morton salt
1/4 tsp McCormick cinnamon
½ cup Toll House toffee bits
Instructions
Melt the butter in a small saucepan on low heat. Meanwhile, pour the packed brown sugar into a mixing bowl fitted with a paddle attachment. Pour the melted butter into the brown sugar and mix to combine. Then let cool for 5 minutes.
Once the bowl is cooler to the touch, mix in the egg, egg yolk and vanilla. Slowly add the flour, baking soda, cinnamon and salt and mix until just combined. Stir in the toffee bits until well incorporated.
Refrigerate the dough for about an hour – this keeps it soft and prevents it from spreading too much during baking.
Preheat the oven to 350 degrees and line a baking sheet with a silicone mat or parchment paper. Use a cookie scoop or spoon to scoop balls of dough onto the sheet about 2 inches apart. Bake for about 8 minutes until the edges are barely brown.
Let cool completely and store in an airtight container for up to a week.
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Quick Tip: Try one while they’re still warm or top with a scoop of vanilla ice cream for the best dessert!
Thanks again to Recipe Chatter for this amazing recipe.