Small Batch Soft Toffee Cookie Recipe
Luscious pillows of creamy dough studded with toffee chips make these small-batch cookies a keeper!
Servings 12 cookies
Calories 78kcal
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
Calories: 78kcal | Carbohydrates: 9g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 28mg | Sodium: 67mg | Potassium: 36mg | Sugar: 9g | Vitamin A: 142IU | Calcium: 19mg | Iron: 1mg
