Salted Toffee Cookies
At the end of last year during my third trimester I was seriously craving two things. Root Beer and cookies! Not the best for you but I didn’t care. I took to baking cookies almost weekly and got a little (not much) creative with the add ins. I made so many cookies that I was giving them to anyone who came by our house. Come Christmas time our family asked me to make them for dessert and I made four batches in one day. I took them to our family Christmas Eve dinner and had none left over!
Now, this cookie recipe is your standard chocolate chip recipe, minus the chocolate chips. I am not reinventing the wheel here by any means. If you are a cookie lover like me and have a salty/sweet tooth then these are for you! Find out how to bake the most additive cookies, plus some cookie tips to help you achieve the perfect cookie below …
Salted Toffee Cookies
What You Need
*This recipe is straight from the back of the chocolate chip bag because it is the absolute best & fool proof! Find some cookie baking tips in the directions to make sure you get the best possible cookie.
2 sticks of unsalted butter at room temperature (1 cup)
1 cup white sugar
1 cup brown sugar
1 teaspoon vanilla extract
2 eggs
3 cups flour
1 teaspoon baking soda
2 teaspoons baking powder
1 package of toffee bits (We like the Heath Bar Bits ‘O Brickle you can find in the baking aisle at the grocery store)
3-4 tablespoons of corse sea salt flakes for sprinkling each cookie (We like Celtic or Maldon Sea Salt. Using course sea salt flakes is crucial! This one ingredient makes the whole cookie and I think it is what makes the cookies so additive. )
What You Do
Start by taking your sticks of butter and eggs out of the refrigerator to bring them up to room temperature. This is important to ensure your cookie dough will be smooth in texture. I like to pull these out the night before I bake the cookies and leave them on the counter.
In a large bowl whisk together your flour, baking soda, baking powder and salt. Sifting these ingredients together will help lighten it up and help them combine evenly in the cookie dough.
In a stand mixer or with a handheld mixer whisk together the softened butter and sugars until they are smooth and fluffy. As they whisk together the color will lighten. Be sure to whisk until the sugars are all the way or mostly dissolved into the butter. The key with every step is to make sure the cookie dough turns out smooth in texture.
Add in the vanilla and before moving on be sure it is fully mixed in.
Whisk in the eggs one at a time. Again, making sure each egg gets mixed in fully before adding in the next.
Start slowly adding your sifted dry ingredients (flour, baking soda, baking powder, salt) into your wet ingredients (butter, sugars, vanilla, eggs). I like to use a spoon and add a spoonful at a time, making sure it gets fully mixed in before adding more. Continue adding your dry ingredients until your cookie dough forms.
Pour in the toffee bits and mix until fully mixed through out the cookie dough.
Use a tablespoon measure or cookie scooper to measure your cookies out and scoop them on a cutting board lined with a piece of parchment paper. Let the cookie dough balls chill in the refrigerator for about 20 minutes. Chilling your cookie dough will help keep your cookies shape while being baked.
Once your cookie dough is chilled, prep two baking sheets with parchment paper or silicon baking mats. Both will work great, but I’d recommend purchasing at least two silicon baking mats to have on hand. They are great non-stick options to use when baking cookies or anything else you don’t want sticking to the baking sheet. They are so easy to use and clean!
Place each cookie dough ball onto the baking sheet with about an 1 1/2 inches in between each one. Though the dough is chilled the cookies shouldn’t spread out much.
Sprinkle a pinch of sea salt flakes onto each cookie dough ball and then bake!
Bake at 375 degrees for twelve minutes! Now every oven is different so the bake time might vary. The goal here is to bake them just barely until the edges start to turn golden. In my oven it takes about twelve minutes. You can start there and then add on a minute or two until you see fit. Don’t worry if the cookie seems a tad undercooked in the center, the piping hot sugars will continue to cook the cookie as they cool. Plus it will make for the softest cookies with a slight crunch around the edges.
Let the cookies cool a bit on the baking sheet itself. Once the cookies firm up a bit, use a very slim spatula to lift and lay them onto a cooling rack to finish cooling. Be sure to keep your cookie dough chilled while you bake a batch in the oven. Continue this process until all your cookies are baked. Store in an air tight container for up to one week!
Enjoy!
