These Salted Toffee Cookies are crispy on the edges, chewy on the inside, packed with chocolate-covered toffee and topped with sea salt. The perfect sweet and salty treat!
I’d like to say I’m getting ready for Christmas cookie season early this year. But that would be a lie. The truth is, I just really felt like some warm homemade cookies the other day. I happened to have some butter already softened, so… why not! I was thinking about making these Salted Caramel Browned Butter Cookies, but I didn’t have the caramel bits and didn’t feel like heading out to the store.
I mean, come on. Warm cookies. PJ’s. My couch. Heading out to the store just doesn’t fit in there.
I did happen to have a bag of toffee bits in the pantry. And toffee is kinda like crunchy caramel, right? It’s rich and buttery and totally goes well in a little sweet ‘n salty love affair. So I used the usual cookie base, and added in the toffee bits and sea salt. And they were fabulous.
So now I’ll give myself a pat on the back for getting ahead on my holiday baking. And just pretend I didn’t eat half the batch straight from the oven. ‘Tis the season!
- ¾ cup butter, room temperature
- ¾ cup brown sugar
- ½ cup granulated sugar
- 1 egg
- 1 tbsp vanilla
- 2 cups flour
- 1 tbsp cornstarch
- 1 tsp baking soda
- ¾ tsp salt
- 1½ cups toffee bits (such as Heath or Skor)
- Course sea salt
- Preheat oven to 350 degrees.
- Using a stand or hand mixer on medium speed, beat together butter and sugars until light and fluffy, about 3 minutes. Add the egg and vanilla and continue beating until combined.
- Turn the mixer to low and slowly add flour, cornstarch, baking soda and salt until combined. (You can mix the dry ingredients in a bowl first, but I just add them directly to the mixing bowl to save dishes.)
- Add the toffee bits and mix until just combined.
- Scoop heaping tablespoons onto a nonstick or parchment-lined baking sheet, about an inch and a half apart. Sprinkle each one with a bit of sea salt.
- Bake 8-10 minutes until bottom edges are JUST barely golden. They may look slightly underdone, but don't overbake!
- Remove from oven and let cool on the pan a few minutes before transferring to a wire rack.