Toffee Rolled Cookies
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
These toffee rolled cookies are my go to treat when I want something impressive without spending hours in the kitchen. With just forty five minutes from start to finish, they come together so quickly that you can have fresh baked cookies ready before dinner. The brown sugar adds wonderful molasses flavor while providing beneficial minerals like potassium and magnesium. What really makes these special is the generous toffee bits mixed right into the dough, creating those irresistible bursts of caramel in every bite. They're perfect for sharing with friends or keeping a batch on hand for yourself.
Ella x
Ingredients
- 250 gall-purpose flour
- 200 ggranulated sugar
- 100 gbrown sugar
- 100 gunsalted butter
- 2 nulllarge eggs
- 5 mLpure vanilla extract
- 150 gtoffee bits
- 5 gsalt
- 1 gbaking soda
- 5 gsea salt
- 100 gconfectioners' sugar
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
- 2
Whisk together flour, granulated sugar, brown sugar, baking soda, and sea salt in a medium bowl.
- 3
In a large bowl, cream together unsalted butter and large eggs. Add pure vanilla extract and mix until combined.
- 4
Gradually mix the dry ingredients into the wet ingredients until a dough forms.
- 5
Chill the dough for 10 minutes. Meanwhile, melt the toffee bits in a double boiler or in a microwave-safe bowl in 10-second increments, stirring between each interval.
- 6
Roll the dough into balls, about 1 inch in diameter. Roll each ball into a thin rope and wrap the toffee bits in the center.
- 7
Place the cookies on the prepared baking sheet, leaving about 2 inches of space between each cookie.
- 8
Bake for 15-20 minutes, or until the edges are lightly golden brown.
- 9
Remove from the oven and let cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely.
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