Toffee Slice and Bake Cookies
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
These toffee slice and bake cookies are my go to when I need something delicious but don't have much time. The beauty of this recipe is that you can prepare the dough ahead and bake fresh cookies whenever you want, making it perfect for busy weeknights or unexpected guests. Brown sugar adds a wonderful depth of flavor while also providing minerals like calcium and potassium compared to regular sugar. The whole batch comes together in just forty five minutes from start to finish, and the combination of buttery dough with crunchy toffee bits creates an absolutely irresistible treat. Whether you add nuts or keep them simple, these cookies never disappoint.
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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