Brown Sugar Toffee Cookies from Two Peas and Their Pod

Brown Sugar Toffee Cookies - made dough February 24, 2024 from Two Peas and Their Pod 

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cornstarch

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

3/4 cup unsalted butter, room temperature

1 1/4 cups dark brown sugar

1 large egg

1 teaspoon vanilla extract

1 cup toffee bits

1. In a medium bowl, whisk together flour, baking soda, cornstarch, salt and cinnamon; set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and brown sugar on medium speed until light and fluffy, 2-3 minutes. Scrape down sides and bottom of bowl to keep mixture even textured.
3. Add egg and vanilla extract, mixing until combined.
4. Add flour mixture in 2-3 additions, mixing on low speed, until just combined. Fold in toffee bits.
5. Portion dough into golf ball size dough balls and flatten slightly. Cover and chill for at least 30 minutes.
6. When ready to bake, preheat oven to 350 degrees F. Line baking sheets with parchment paper and evenly space dough balls. Bake 10-12 minutes or until edges are set and middles no longer look raw. Remove from oven and let rest on baking sheet for several minutes before transferring to wire rack to cool completely.

I love the concept of brown sugar and toffee in a cookie. It sounds so good, right? When I’ve made it in the past, I almost inevitably then say “good but a little too sweet for me.”

Fortunately, that wasn’t the case here. Yes, it’s sweet but not overwhelmingly so. Or else my sweet tooth was in fine form and didn’t blink. 

It does help, though, not to roll it in brown sugar before baking as many recipes direct. There’s no need for that with these cookies. 

They’re chewy and have good flavor. The toffee bits add a nice crunch once the cookies have cooled and I always love the brown sugar flavor in a cookie. The texture is nicely chewy with crisp edges that aren’t too crunchy or hard. 

The dough also handles really well. You could probably skip the chilling before baking step but I always prefer to do it, partly because I tend to make multiple cookie doughs at once but don’t have time to bake them right then. It’s easier for me to make several different doughs, chill or freeze them then bake everything off at once for care packages for Soldiers Angels.

These are sturdy cookies, meaning not too fragile, and pack and ship well, especially vacuum sealed.