Toffee Cookies
Prep
20 mins
Cook
25 mins
Servings
12
Difficulty
Easy
Rich, buttery cookies filled with a gooey toffee center, perfect for snacking or gift-giving.
Ella x
Ingredients
- 300all-purpose flour
- 3 gbaking soda
- 6 gsalt
- 250 gunsalted butter
- 200 gwhite granulated sugar
- 100 glight brown soft sugar
- 2 egglarge eggs
- 2 mlvanilla extract
- 100 mlgolden syrup
- 250 gtoffee bits(chopped)
Detail level
Instructions
- 1
Preheat the oven to 180°C (350ºfF). Line a baking sheet with parchment paper.
Tip: Optional: Use a silicone mat for easy cleanup.
- 2
Whisk together the flour, baking soda, and salt in a medium bowl.
Tip: Make sure to sift the flour for even distribution.
- 3
In a large bowl, cream the butter and sugars until light and fluffy, about 3-4 minutes.
Tip: Use an electric mixer for best results.
- 4
Beat in the eggs one at a time, followed by the vanilla extract.
Tip: Don't overbeat, or the cookies will be tough.
- 5
Stir in the flour mixture until just combined, being careful not to overmix.
Tip: Don't overwork the dough.
- 6
Pour in the golden syrup and stir until combined.
Tip: Be careful not to burn yourself.
- 7
Stir in the toffee bits.
Tip: Make sure they're evenly distributed.
- 8
Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving 2 inches of space between each cookie.
Tip: Use a cookie scoop for even sizes.
- 9
Bake for 12-15 minutes, or until the edges are golden brown.
Tip: Don't overbake, or the cookies will be too hard.
- 10
Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tip: Let the cookies cool completely before storing.
- 11
Store the cookies in an airtight container at room temperature for up to 5 days.
Tip: Or freeze for up to 2 months.
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