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Homemade Heath Toffee Cake Cookies

Delightful cookies that combine chewy buttery cake and crunchy toffee bits with a hint of chocolate, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 1 cup unsalted butter, softened Make sure it's softened but not melted.
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour Can be substituted with gluten-free flour.
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup toffee bits Can substitute with chopped toffee bars.
  • 1/2 cup chocolate chips

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract until well combined.
  4. In another bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients into the wet mixture, stirring until just combined. Be careful not to over-mix!
  6. Gently fold in the toffee bits and chocolate chips to the dough.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake in the preheated oven for 12-15 minutes or until the edges are golden brown.
  9. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to a week, or freeze for up to three months. To reheat, microwave for 10-15 seconds.