Description
These Honey and Toffee Cookies combine the rich sweetness of honey with crunchy toffee bits for a delightful treat. Soft and chewy with a hint of vanilla and optional cinnamon warmth, these easy-to-make cookies are perfect for dessert or an anytime snack.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/4 cup honey
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Optional: 1/4 teaspoon cinnamon
Add-ins
- 3/4 cup toffee bits (such as Heath)
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, use a mixer to cream together the softened butter, granulated sugar, and light brown sugar until the mixture is light and fluffy, which typically takes a few minutes.
- Add Wet Ingredients: Beat in the honey, egg, and vanilla extract until the batter is smooth and well combined, ensuring integration for a uniform flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and if using, the cinnamon, to evenly distribute the leavening and spices.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet ingredients, mixing just until combined to avoid overworking the dough and toughening the cookies.
- Fold in Toffee Bits: Gently fold in the toffee bits to evenly distribute these sweet, crunchy pockets throughout the dough.
- Scoop Dough: Using a tablespoon scoop, place dollops of dough about 2 inches apart onto the prepared baking sheet to allow room for spreading.
- Bake: Bake in the preheated oven for 10 to 12 minutes, or until the edges are golden and the centers appear set but still soft for a chewy texture.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to firm up before transferring to a wire rack to cool completely, preventing breakage.
Notes
- For chewier cookies, slightly underbake by removing them from the oven just before the edges turn fully golden.
- Store cookies in an airtight container for up to 5 days to maintain freshness.
- Cookie dough balls can be frozen and baked later; simply thaw before baking as directed.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
