Original Toffee Doodle Cookies
These delicious toffee doodle cookies will most likely become one of your favorite cookie recipes and are great to bake anytime, including the holiday season. It is one of our favorite cookies because they are such soft chewy cookies with a delectably sweet taste with every bite.
Whether you plan to bake them for a special event or just for your kiddos to munch on as an afternoon snack, they are the perfect cookie to bless others with.
I love to have my kids help me bake homemade cookies because they not only learn to bake, but it also creates special memories with us together in the kitchen.
These chewy toffee snickerdoodles are great for a Christmas cookie exchange, Bible study, church potluck, or even a picnic on July 4th!
If you love toffee, then my mouth-watering Christmas toffee is another recipe that you will want to try, and I also have my delicious chocolate chip cookies without nuts that are soft and chewy in the middle.
What Is a Toffee Doodle cookie?
A toffee doodle cookie is a combination of a classic snickerdoodle cookie with toffee chips or Heath toffee bits baked within, which makes it extra delicious!
It’s an easy recipe and the crunchy toffee bits take this cookie to the next level!
Imagine biting into a soft and chewy buttery cookie with bits of toffee and coated with a sugar-cinnamon mixture.
Serve my favorite snickerdoodle cookie with a glass of milk or a cup of coffee and it will be hard to top this classic cookie!
Why You’ll Love This Recipe
- One bite of a toffee doodle cookie will lead to more, because you can’t stop with just one bite!
- Toffee doodles can be made ahead of time, mixed up in a large bowl, placed on a prepared baking sheet lined with parchment paper, and baked in no time!
- This toffee doodle cookie recipe makes 3 dozen cookies, so there will be plenty to go around and share with others!
- This delicious cookie is a flavorful surprise with every bite!
- It will remind you of a chewy traditional snickerdoodle cookie, but the toffee bits or Heath bits add a little crunch!
Tell Me About This Toffee Doodle Cookie
- Taste– You can expect sweet deliciousness in every bite!
- Texture– Every bite is soft and chewy with a bit of crunch from the toffee pieces and cinnamon-sugar coating.
- Ease– This recipe is very simple to make!
- Time– From start to finish, this recipe takes about 20 minutes of prep time and about 30 minutes of baking time, assuming you bake one dozen cookies on the cookie sheet at a time.
Ingredients for Toffee Doodle Cookies
Cinnamon Sugar Topping:
- Sugar– Sugar is part of the topping used to roll the cookie dough balls in.
- Ground Cinnamon– The topping would not be complete without cinnamon, which is the perfect complement to the granulated sugar.
Cookies:
- Sugar– Sugar adds the sweetness to the cookies.
- Salted Butter– Butter helps to give the cookies form and structure and allows for richness and chewiness in the cookie.
- Vanilla– Vanilla adds a sweet flavor to the cookie.
- Eggs– Eggs help the cookies to rise and helps to bind the ingredients together.
- All Purpose Flour– Flour is the basis for the cookies.
- Cream of Tartar– This ingredient is vital to the softness and chewiness of the cookies.
- Baking Soda– Baking soda is a leavening agent in the cookies, allowing them to rise.
- Salt– Salt adds flavor and helps bring out the flavors in the other ingredients.
- Toffee Bits, or Heath Bar (beaten in tiny bits)– These bits add crunch and sweetness and create another flavor dimension to the cookies!
Make Toffee Doodle Cookies in 3 Easy Steps
- Mix wet ingredients– While your oven preheats to 400 degrees F, cream together the wet ingredients starting with sugar and butter; then add eggs one at a time, and next mix in the vanilla.
- Mix dry Ingredients– In a large bowl, whisk together the flour, cream of tartar, baking soda, and salt. Then add the dry ingredients to the wet ingredients. Add the toffee bits.
- Prepare dough to bake– Cover and refrigerate dough for 30 minutes. Combine the sugar-cinnamon topping. Roll dough into 1 inch balls and then roll them into the topping. Bake on lined cookie sheets for 8-10 minutes. Cool on wire rack. Enjoy!
Substitutions/Variations for Toffee Doodle Cookies
- Brown Sugar– You can substitute brown sugar for white sugar in this recipe. You can also use half brown sugar and half white sugar.
- Browned Butter– This is a different way to add butter to the recipe. You simply melt the butter, separating the butter from the milk. The milk browns on the bottom of the pan, which essentially means that it caramelizes, adding a different flavor to the cookie.
Tips for the Best Toffee Doodle Cookies
- When you cream together the sugar and the butter, make sure that it is blended/creamed well as this adds air to the mixture and aides in the fluffiness of the cookies.
- Before you begin making the cookie dough, put the butter and eggs out on the counter for a bit so that they warm up to room temperature. This makes the butter easier to cream together with the sugar, but also helps the dough blend better.
- Make sure you scrape the sides and bottom of the bowl when mixing all of the ingredients to make sure that all of the ingredients are well incorporated in the batter.
- When forming the dough balls, use a cookie scoop to get a more even sizing for all of your cookie balls.
- When mixing in the dry ingredients with the wet ingredients, make sure you start on a low speed so that the flour doesn’t fly everywhere.
- Refrigerate the dough for 30 minutes before forming the dough balls. This helps increase the thickness and fluffiness of the cookies. If you have time, you can chill the cookie dough balls in the fridge for another 30 minutes before baking them.
- Do not over-mix the batter when adding the dry ingredients to the wet ingredients. This helps the cookies to be more chewy.
- Parchment paper keeps your cookies from sticking to the baking sheet and keeps it cleaner.
How to Store Leftover Toffee Doodle Cookies
Store your cookies in an airtight container on the counter for up to one week.
Frequently Asked Questions
Absolutely! You can freeze them after they have baked. Just be sure that they have cooled first. Then store them in an airtight container or a freezer bag for up to 3 months. If you would like, you can also store them before baking. Simply place the cookie dough balls on a cookie sheet and put them in the freezer for about an hour. After an hour you can put them in a freezer bag and store them in the refrigerator for up to 3 months. You can bake as many as you want at a time. When ready to bake, you can bake them straight from the freezer to the oven.
Yes they can, however, the cream of tartar is what makes these cookies especially soft and chewy. It’s worth it to make a trip to the store to buy some if you don’t have it already!
Toffee Doodle Cookie Recipe
Toffee Doodle Cookies
Equipment
- 1 cookie sheet (or more)
- 1 electric mixer
- 1 large bowl
- 1 small bowl (for topping)
- 1 cooling rack
Ingredients
- ½ cup white sugar
- 2 tsp ground cinnamon
Cookies
- 1½ cups sugar
- ½ cup butter room temperature
- 1 tsp vanilla
- 2 eggs large
- 2¾ cups all purpose flour
- ½ tsp cream of tartar
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup toffee bits, or heath bar beaten into tiny bits
Instructions
- Preheat your oven to 400 degrees F. Line your cookie sheets with parchment paper or silpats.
- In your electric mixer, add your sugar and butter. Cream on high speed.
- Add your eggs one at a time and beat in between each egg.
- Add the vanilla and mix.
- In a large bowl, add your dry ingredients- flour, cream of tartar, baking soda, salt. Whisk together.
- Slowly add the dry ingredients to the mixer as it mixes on low speed.
- Add your toffee bits and mix for a moment longer.
- Cover and refrigerate the dough for 30 minutes.
- In a small bowl, combine the sugar and cinnamon for the topping.
- Roll the dough into 1 inch balls. Roll the balls into the topping and place on the lined cookie sheets.
- Bake for 8-10 minutes or until golden brown. Let cool on a cooling rack and enjoy!
Notes
- When you cream together the sugar and the butter, make sure that it is blended/creamed well as this adds air to the mixture and aides in the fluffiness of the cookies.
- Before you begin making the cookie dough, put the butter and eggs out on the counter for a bit so that they warm up to room temperature. This makes the butter easier to cream together with the sugar, but also helps the dough blend better.
- Make sure you scrape the sides and bottom of the bowl when mixing all of the ingredients to make sure that all of the ingredients are well incorporated in the batter.
- When forming the dough balls, use a cookie scoop to get a more even sizing for all of your cookie balls.
- When mixing in the dry ingredients with the wet ingredients, make sure you start on a low speed so that the flour doesn’t fly everywhere.
- Refrigerate the dough for 30 minutes before forming the dough balls. This helps increase the thickness and fluffiness of the cookies. If you have time, you can chill the cookie dough balls in the fridge for another 30 minutes before baking them.
- Do not over-mix the batter when adding the dry ingredients to the wet ingredients. This helps the cookies to be more chewy.
- Parchment paper keeps your cookies from sticking to the baking sheet and keeps it cleaner.
