Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, light
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup toffee bits
- chopped pecans or walnuts (optional)
Instructions
- In a large mixing bowl, combine 1 cup of unsalted butter (softened) with ½ cup granulated sugar and ½ cup brown sugar.
- Using an electric mixer on medium speed, cream them together until light and fluffy, scraping down the sides of the bowl halfway through.
- Add in 1 teaspoon of vanilla extract and mix until evenly combined.
- In another bowl, whisk together 2 cups all-purpose flour and 1 teaspoon baking soda.
- Gradually add this dry mixture into your butter mixture while mixing on low speed until well combined, being careful not to overmix.
- Carefully fold in 1 cup of toffee bits (and chopped nuts if using) with a spatula until they are evenly distributed throughout your cookie dough.
- Divide the dough into two equal portions and roll each portion into logs about 2 inches in diameter.
- Wrap the logs tightly in plastic wrap and refrigerate for at least 4 hours or overnight.
- When ready to bake, preheat your oven to 350°F (175°C).
- Unwrap one log of dough and slice it into cookies approximately ¼ inch thick.
- Place the cookies on parchment-lined baking sheets about 1 inch apart.
- Bake for about 10-12 minutes or until edges are lightly golden but centers are still soft.
- Allow them to cool slightly before transferring them to wire racks.
Notes
Store cookies in an airtight container.
Warm briefly in microwave for softness.
Serve with a scoop of ice cream.
Chill dough overnight for better flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Method: Bake
Nutrition
- Calories: 250 kcal
- Sugar: 8g
- Sodium: 150mg
- Fat: 12g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg