Small Batch Soft Toffee Cookie Recipe
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Luscious pillows of creamy dough, these Small Batch Soft Toffee Cookie Recipe will blow you away!
When you don’t want to be tempted by a big batch of 120 cookies, make this Small Batch Soft Toffee Cookie Recipe.
Small Batch Soft Toffee Cookie Recipe
Are there times when you have a cookie craving, but you don’t want, or need, 3 dozen cookies? When you want a treat ,but don’t want to completely blow your diet? Those times when you know if you have 3 dozen cookies sitting around there’ll be no way to resist them? I have those times too! Even with the boys, we don’t need that many cookies. I have an awesome solution. I developed this small batch cookie recipe just for those cravings!!
When you plan to make these allow time for the dough to chill before baking. You can chill in the freezer for 30 minutes or refrigerate for an hour. That will allow the
I made these with toffee chips but feel free to use the same amount of chocolate chips or M&Ms….or no chips at all. My oldest son likes ‘creamy’ cookies! Whatever works for you, when you’re cooking, make it yours!
Tips
When you are baking small batches, it is super important that you measure every ingredient accurately. Flour is especially important to measure correctly and is the ingredient that is measured incorrectly most often. Please read how to correctly measure flour in this post.
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Small Batch Soft Toffee Cookie Recipe
Ingredients
- 4 Tablespoons butter softened (not melted, not cold)
- 1/2 cup brown sugar
- 1 teaspoon pure vanilla extract
- 1 large eggs
- 1 cup plus 1 tablespoon all-purpose flour sifted then measured
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1/3 cup English Toffee Baking Bits
Instructions
- Cream butter and sugar.
- Add vanilla and egg and combine.
- Add flour, baking powder and salt combine until incorporated.
- Add toffee chips and stir until well distributed.
- Refrigerate for 1 hour or freeze for 30 minutes.
- I used a 1 tablespoon spring release scoop to scoop out cookies. Place on an ungreased cookie sheet. Bake in a preheated 350 degree oven for 9 minutes. Centers will still be mushy, but they’ll set as they cool. If you like more crispy cookies, bake for 1 or 2 minutes longer, but keep a close watch on them.
Notes
- Measuring correctly is important when the ingredients are so small.
- I used a large egg also.
- After refrigerating, smush slightly with the palm of you hand before baking.
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Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
Tried these today and love them! Nice and fluffy. Thank you for sharing!
Can you double the recipe?
Sorry, but I’m confused (unfortunately more common than like with Fibro-fog) about the amount of butter. The recipe says 4 T but comment questions only “2 tablespoons” being correct; to which reply verified yes, only “2 tablespoons” Please clarify for me; how much butter is needed? Thank you; been looking for the right toffee cookie recipe.
I tested with both 2T and 4T. I can’t tell a big difference in flavor but they are easier to work with using 4T… so use 4T room temp butter (not melted)
Hi there, I want to make these for a cookie exchange so I would need a normal sized batch. Do I just triple the ingredients, or do you have a “bigger” batch version??
I have not tried to triple the recipe, it will probably work, but since I haven’t actually made the recipe in triple I can’t recommend it. This recipe is very similar though https://www.callmepmc.com/chocolate-oatmeal-toffee-cookies/
These really are the perfect cookie for us!
Is there no white sugar in this recipe? I made them and they are not sweet, and did not flatten…
I used heath toffee bits. They never flattened out and they weren’t creamy… more like cooked firm balls.
I had the same results Alexis. I also used Heath toffee bits. They’re OK, but they’re not flat and a little dry, even though I took them out of the oven before I thought they were done.