The Best Butter Toffee Sugar Cookies Recipe

I love baking these Toffee Butter Cookies. I mix softened unsalted butter with granulated and light brown sugar, along with an egg and a hint of vanilla extract, to create a cookie that’s delightfully crisp on the outside and chewy on the inside. The toffee bits add a charming crunch in every bite.

I can’t wait for you to try my favorite Butter Toffee Sugar Cookies recipe! I first mix 1 cup unsalted butter with 3/4 cup granulated sugar and 1/2 cup light brown sugar until they’re well blended.

Then I add in a large egg and a teaspoon of vanilla extract, mixing just enough to bring it all together. I stir in 2 1/2 cups all purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt—it’s such a straightforward process since everything goes in one bowl no mixer needed.

The final magic comes from tossing in 1 cup of chopped toffee bits that give each cookie that satisfying crunch on the outside, while remaining soft and chewy in the middle. If you love recipes similar to buttery twill cookies, royale cookies or even other butter toffee creations, you’re gonna get hooked on these treats!

Enjoy baking and let me know how they turn out.

Why I Like this Recipe

I love this recipe for a bunch of reasons:

1. I really dig the one bowl, no mixer method because it makes the whole baking process super simple and less messy. I mean, who has time for extra dishes, right?

2. The cookie texture is amazing. They come out crinkly on the outside and soft and chewy on the inside, and that mix makes every bite interesting even when they aren’t perfectly uniform.

3. Those crunchy toffee bits are the best part. Every cookie has little surprises of toffee that give a sweet, rich crunch that makes the treat feel extra special.

4. I appreciate how down-to-earth the recipe is. It reminds me of home baking, where nothing’s too fancy but the end result is always comforting and yummy.

Try our fav Butter Toffee Sugar Cookies recipe! It is super easy to make and so darn delicious. The cookies are crinkly, crackly on the outside and soft and chewy on the inside. Plus, there are bits of crunchy toffee in every cookie that make them feel extra satisfying. I love that they turn out a bit imperfect sometimes, kinda like a real homemade treat that doesn’t need to be picture-perfect to be the best.

Ingredients

• Unsalted butter gives rich flavor and tender texture to the cookies while adding satisfying fat.
• Granulated sugar makes them sweet and offers delightful crunchy edges with a caramel vibe.
• Light brown sugar adds extra moisture and a deep almost molasses taste thats unique.
• The egg really binds the dough and helps the cookies rise without being too dense.
• Vanilla extract boosts all the flavors and gives them a warm inviting scent.
• All purpose flour creates the base structure making cookies soft and wonderfully chewy.
• Toffee bits offer little bursts of buttery crunch each bite making the treat so fun.

Ingredient Quantities

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• 2 1/2 cups all purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup toffee bits (chopped toffee pieces)

How to Make this

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a large bowl, mix together 1 cup of unsalted butter, 3/4 cup granulated sugar, and 1/2 cup packed light brown sugar until smooth and creamy.

3. Crack in 1 large egg (make sure it’s at room temperature) and stir in 1 teaspoon of vanilla extract until fully combined.

4. Gradually add 2 1/2 cups all purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt into the bowl. Mix lightly just until you see everything come together.

5. Gently fold in 1 cup of toffee bits. Don’t overmix or your cookies might turn out tough.

6. Scoop tablespoon-sized portions of dough onto your lined baking sheet, spacing them about 2 inches apart.

7. Flatten each cookie a little with your fingers if you want that crinkly look on the outside.

8. Place the tray into the oven and bake for about 10-12 minutes until the edges are a bit cracked and the centers look soft.

9. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them onto a wire rack to cool completely. Enjoy your delicious Butter Toffee Sugar Cookies!

Equipment Needed

1. Oven (to bake the cookies evenly)
2. Baking sheet (lined with parchment paper to prevent sticking)
3. Parchment paper (for nonstick baking and easy cleanup)
4. Large mixing bowl (for combining the ingredients)
5. Electric or hand mixer (to cream the butter and sugars until smooth)
6. Measuring cups and spoons (to get the right ingredient amounts)
7. Spatula or wooden spoon (for stirring and gently folding in the toffee bits)
8. Tablespoon or cookie scoop (to portion out the dough evenly)
9. Wire cooling rack (to let the cookies cool properly)

FAQ

The Best Butter Toffee Sugar Cookies Recipe Substitutions and Variations

• Unsalted Butter: You can use salted butter instead, just make sure to cut back on the extra salt, or even try coconut oil if you’re looking for a dairy free option.
• Granulated Sugar: If you dont have granulated sugar, light caster sugar works pretty well although the texture might be a little different.
• Light Brown Sugar: Mix regular granulated sugar with a teaspoon of molasses per cup as a substitute for light brown sugar.
• Egg: For a vegan twist, try using 1/4 cup unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed with 3 tablespoons water) instead of one large egg.
• Vanilla Extract: You can swap vanilla extract with an equal amount of almond extract for a different, but equally tasty twist.

Pro Tips

1. Make sure your egg is at room temp—cold eggs might mess up the mix and even affect how the dough comes together.
2. Be careful when you mix your flour into the butter mix. Over stirring can make your cookies turn out tough, so just mix until you barely see it all come together.
3. When you’re folding in the toffee bits, do it gently. If you stir too hard, the bits can break and you lose that nice chunky texture.
4. Let the cookies chill on the baking sheet for about 5 minutes after taking them out of the oven. This helps them set up a bit more before you move them to a wire rack.