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Crinkly Crackly Butter Toffee Sugar Cookies – Easy Chewy Recipe

Crinkly Crackly Butter Toffee Sugar Cookies – Easy Chewy Treats

These Crinkly Crackly Butter Toffee Sugar Cookies are easy to make, filled with crunchy toffee bits, and are perfect for any occasion.
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Prep Time 10 minutes
Cook Time 12 minutes
Cooling Time 4 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: DESSERTS
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup Unsalted Butter softened
  • 1 cup Granulated Sugar
  • 1/2 cup Brown Sugar or coconut sugar for reduced-sugar variant
  • 2 large Fresh Eggs
  • 1 teaspoon Vanilla Extract for best flavor use pure vanilla
  • 2 1/4 cups All-Purpose Flour can substitute with gluten-free blends
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt reduce if using salted butter
For the Toffee Crunch
  • 1 cup Toffee Bits ensure even distribution in dough

Equipment

  • mixer
  • Baking Sheet
  • mixing bowls
  • Cooling rack

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C).
  2. Cream the softened unsalted butter, granulated sugar, and brown sugar in a large bowl until light and fluffy, about 3-4 minutes.
  3. Add the fresh eggs one at a time, beating well after each addition. Then stir in the vanilla extract.
  4. Mix the flour, baking soda, and salt in another bowl. Gradually combine with the wet ingredients until just mixed.
  5. Fold in the toffee bits gently to keep them intact.
  6. Drop rounded mounds of dough onto a baking sheet, spaced about 2 inches apart.
  7. Bake for 10-12 minutes until edges are light golden brown and centers are soft.
  8. Cool on the baking sheet for 3-4 minutes before transferring to a cooling rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 30mgSodium: 80mgPotassium: 50mgSugar: 10gVitamin A: 350IUCalcium: 20mgIron: 0.5mg

Notes

For added indulgence, drizzle with melted dark chocolate.

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