Toffee Slice and Bake Cookies
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
Soft-baked cookies filled with gooey toffee, perfect for a sweet treat.
Ella x
Ingredients
- 250 gall-purpose flour
- 3 gbaking soda
- 1 gsalt
- 200 ggranulated sugar
- 100 gbrown sugar
- 150 gunsalted butter
- 2large eggs
- 1 mLvanilla extract
- 250 gtoffee bits
- 100 gchopped nuts (optional)
Detail level
Instructions
- 1
Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper.
Tip: Use a silicone spatula for easier mixing.
- 2
Whisk together flour, baking soda, and salt in a medium bowl. Set aside.
Tip: Make sure to sift the dry ingredients for even distribution.
- 3
In a large bowl, cream together sugar and butter until light and fluffy.
Tip: Use a stand mixer for an even creamier texture.
- 4
Beat in eggs one at a time, followed by vanilla extract.
Tip: Make sure each egg is fully incorporated before adding the next.
- 5
Gradually mix in the dry ingredients until just combined, being careful not to overmix.
Tip: Stop mixing as soon as the ingredients are combined.
- 6
Stir in toffee bits and nuts (if using).
Tip: Use a rubber spatula for gentle folding.
- 7
Scoop tablespoon-sized balls of dough onto the prepared baking tray, leaving about 2 inches of space between each cookie.
Tip: Use a cookie scoop for uniform cookies.
- 8
Bake for 12-15 minutes or until edges are lightly golden.
Tip: Keep an eye on the cookies during the last 5 minutes of baking.
- 9
Remove from the oven and let cool on the tray for 5 minutes before transferring to a wire rack to cool completely.
Tip: Let the cookies cool completely before storing in an airtight container.
- 10
Store the cookies in an airtight container at room temperature for up to 5 days.
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