These chewy English Toffee Cookies are made with English toffee bits. They are tender, chewy cookies with a buttery flavor.
No-Fail Chewy English Toffee Cookies Recipe
This is an easy toffee cookie recipe that I made years ago. I misplaced the recipe, and as a result, I hadn’t made them for some time. Recently, I found the recipe again and decided to make a batch to see if it was as delicious as I remembered. Fortunately, this no-fail recipe is just as tasty years later. The cookies bake up perfectly round when using a cookie scoop to measure them.
Make the Batter with a Mixer
This cookie batter is easy to make. You will need a mixer to beat the sugar and butter together. However, you do not have to chill the dough or even roll the cookies because there are drop cookies. Add the toffee bits last. And if you love toffee, buy an extra package and add 1/3 to 1/2 cup more bits.
Use a Cookie Scoop for Chewy English Toffee Cookies
Use a cookie scoop to make uniform cookie sizes. I used a 1 1/2-inch scooper and spaced the cookies to give them plenty of room to spread during baking. If you don’t have a cookie scoop, use two spoons to drop the cookies onto the baking sheet, or you can handroll the dough into balls.
These Chewy English Toffee Cookies Flatten When They Cool
When baked, these cookies rise and spread. However, when they come out of the oven, they flatten, become crinkly, and have a soft, chewy texture. The toffee bits give the cookies a buttery flavor, and because the crunchy bits melt and spread during baking, they are easy to chew.
Other Cookie Recipes You Might Like
Here are some other cookies you might enjoy. Click on each name to link to the recipe.
Chewy English Toffee Cookies
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup salted butter, softened
- ¾ cup granulated sugar
- ¾ cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- (1) 8-ounce bag toffee bits (Skor and Heath English Toffee Bits without chocolate used)
- Preheat the oven to 350 degrees F. Place a silicone baking mat or parchment paper on a baking sheet.
- Stir together the flour, baking soda, and salt. Set aside.
- Using a mixer, beat the butter, sugars, and vanilla until creamy. Add the eggs and blend thoroughly.
- Gradually add the flour mixture to the sugar mixture. Beat until incorporated.
- Stir in the toffee bits.
- Use a 1 1/2-inch cookie scoop to measure the dough. Drop it onto the prepared baking sheet, leaving room for the cookies to spread.
- Bake for 9-11 minutes or until the cookies are lightly browned. Let the cookies cool for a few minutes. Then move them to a cooling rack. Store them in an airtight container on the countertop, or freeze them. They will taste fresh for about 3 days when kept on a countertop.