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.
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.