Toffee Butter Icebox Cookies
Delightfully creamy and buttery cookies enhanced with crunchy toffee bits, perfect for any occasion.
Ingredients
For the cookie dough
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup toffee bits
- 1/2 cup chocolate chips (optional) optional for customization
Instructions
Preparation
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and creamy.
- Beat in the egg and vanilla extract until well combined.
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the toffee bits and chocolate chips (if using).
- Divide the dough into two logs, wrap them in plastic wrap, and refrigerate for at least 2 hours until firm.
Baking
- Preheat the oven to 350°F (175°C).
- Slice the chilled cookie logs into 1/4-inch thick rounds and place them on a baking sheet lined with parchment paper.
- Bake for 10 to 12 minutes, or until the edges are lightly golden.
- Let them cool on the baking sheet before transferring to a wire rack to cool completely.
Notes
These cookies can last in the fridge for up to a week before baking. Just wrap the dough tightly in plastic wrap and slice them when you're ready to bake. Store cookies in an airtight container at room temperature for up to a week, or freeze them for longer storage.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 7gSodium: 35mgSugar: 10g
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