Salted Vanilla Toffee Cookies Recipe

Jump To Recipe
Avatar Author's default profile picture
Nelson Published: January 13, 2021 Modified: May 31, 2021

How To Make Salted Vanilla Toffee Cookies

A combination of sweet and salty will welcome you in every bite of these toffee cookies with a fragrant aftertaste from the vanilla. Try this at home.

Preparation: 3 hours 35 minutes
Cooking: 10 minutes
Cool Time: 3 days
Total: 3 days 3 hours 45 minutes

Serves:

Ingredients

  • 1cupunsalted butter,(230g), softened to room temperature
  • ½cupgranulated sugar,100g
  • 1cupbrown sugar,(200g) packed light or dark
  • 2large eggs,at room temperature
  • 2tsppure vanilla extract
  • ½vanilla bean seeds,scraped
  • cupsall-purpose flour,(312g), spoon & leveled
  • 1tspcornstarch
  • 1tspbaking soda
  • ½tspsalt
  • cupsHeath English Toffee Bits
  • sea salt,for sprinkling

Instructions

  1. In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy.

  2. Add the granulated sugar and brown sugar and beat on medium-high speed until fluffy and light in color. Beat in eggs, vanilla, and vanilla bean seeds at high speed. Scrape down the sides and bottom of the bowl as needed.

  3. In a separate bowl, whisk the flour, cornstarch, baking soda, and salt together until combined. At low speed, slowly mix into the wet ingredients until combined.

  4. Add the toffee bits, mix on low for about 5 to 10 seconds until evenly disbursed.

  5. Cover the dough tightly with aluminum foil or plastic wrap and chill for at least 3 hours and up to 3 days.

  6. Remove cookie dough from the refrigerator and allow to sit at room temperature for 20 minutes– if the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 30 minutes.

  7. Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

  8. Once chilled, the dough might be slightly crumbly but will come together if you work the dough with your hands as you roll it into individual balls.

  9. Scoop and roll balls of dough, about 1 Tablespoon of dough each, into balls. Sprinkle with sea salt.

  10. Bake the cookies for 10 minutes, until slightly golden brown around the edges. The baked cookies will look extremely soft in the centers when you remove them from the oven.

  11. Allow cooling for 5 minutes on the cookie sheet. Transfer to a cooling rack to cool completely.

  12. Sprinkle with additional sea salt if desired.

Recipe Notes

  • Chilling is mandatory for this cookie dough.
  • If the cookies are too puffy, try gently pressing down on them with the back of a spoon. They will slightly deflate as you let them cool. 

Nutrition

  • Calories: 179.99kcal
  • Fat: 9.50g
  • Saturated Fat: 5.86g
  • Trans Fat: 0.31g
  • Monounsaturated Fat: 2.53g
  • Polyunsaturated Fat: 0.45g
  • Carbohydrates: 22.00g
  • Fiber: 0.28g
  • Sugar: 13.82g
  • Protein: 1.66g
  • Cholesterol: 38.03mg
  • Sodium: 90.90mg
  • Calcium: 12.41mg
  • Potassium: 29.19mg
  • Iron: 0.58mg
  • Vitamin A: 85.80µg
  • Vitamin C: 0.02mg
Advertisement
Continue Reading Below
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!

Advertisement
Continue Reading Below
Advertisement
Continue Reading Below

Related Cookies Recipes

Oreo Milkshake Recipe
Shake

Oreo Milkshake

Drink up a creamy milkshake that’s filled with yummy, crushed…
Total 5 mins
Fig Newtons Recipe (Copycat)
Cookies

Fig Newtons (Copycat)

Our iconic copycat Fig Newtons scream nostalgia. With its freshly…
Total 1 hr 43 mins
Cookies

Oatmeal Crispies

With a delightful crunch, enjoy buttery treats of baked oatmeal…
Total 25 mins
Cookies

Coconut Buttons

You're in for a treat with these crunchy coconut buttons!…
Total 1 hr 40 mins
Cookies

Caramel Cookies

Soft and chewy caramel cookies sprinkled with a little bit…
Total 22 mins
Advertisement
Continue Reading Below
Comments

    Leave a comment

    Replying to