Description
Delightful toffee butter icebox cookies that are soft, chewy, and perfect for any gathering or cozy night in.
Ingredients
Scale
- 1 cup unsalted butter, softened
- ¾ cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup toffee bits
- 1 cup chocolate chips (optional)
Instructions
- Cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract until well combined.
- Whisk together the flour, baking powder, baking soda, and salt in another bowl.
- Blend the dry mixture into the wet mixture until combined.
- Fold in the toffee bits and chocolate chips, if using.
- Divide the dough into two logs, wrapping each in plastic wrap. Refrigerate for at least 120 minutes or until firm.
- Preheat the oven to 350°F (175°C).
- Slice the chilled dough into ¼ inch thick rounds and place them on baking sheets lined with parchment paper.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
Notes
For extra flavor, try adding nuts or a drizzle of chocolate. Store cookies in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 135
- Sugar: 9g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg