Description
These toffee butter icebox cookies are rich, tender, and filled with sweet toffee bits. A slice-and-bake cookie dough that makes ahead easily and bakes into perfectly golden cookies every time.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup toffee bits
- 1/2 cup chopped pecans or walnuts (optional)
Instructions
- In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and smooth.
- Mix in the vanilla extract until fully incorporated.
- In a separate bowl, whisk together the flour and baking soda.
- Gradually add the dry ingredients to the butter mixture, mixing just until combined.
- Fold in the toffee bits and chopped nuts if using.
- Divide dough in half and shape into two logs about 2 inches in diameter. Wrap tightly in plastic wrap.
- Refrigerate for at least 2 hours or until firm.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Slice dough into 1/4-inch rounds and place on baking sheets.
- Bake for 10–12 minutes, until edges are lightly golden.
- Cool on baking sheet for 5 minutes, then transfer to a wire rack.
Notes
- Chill dough thoroughly to prevent spreading.
- Freeze dough logs for up to 3 months for easy baking later.
- Use dark toffee bits for deeper caramel flavor.
- Slice evenly for uniform baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes