Description
Rich and buttery Toffee Butter Icebox Cookies filled with delightful toffee bits, perfect for cozy evenings or festive gatherings.
Ingredients
Scale
- 1 cup unsalted butter, softened
- ¾ cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup toffee bits
- 1 cup chocolate chips (optional)
Instructions
- Cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Whisk together the flour, baking powder, baking soda, and salt in another bowl. Gradually blend the dry ingredients into the wet mixture.
- Fold in the toffee bits and optional chocolate chips for an added indulgent touch.
- Divide the dough into two logs, wrap in plastic wrap, and refrigerate for at least 120 minutes or until firm.
- Preheat the oven to 350°F (175°C).
- Slice the chilled dough into ¼ inch thick rounds and place on baking sheets lined with parchment paper.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Notes
Chill the dough before slicing for best results. These cookies can last up to a week in an airtight container at room temperature.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 65mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg