Description
These Honey and Toffee Cookies are a delightful treat combining the natural sweetness of honey with the rich crunch of toffee bits. Soft and chewy with a hint of vanilla and a subtle sprinkle of flaky sea salt, these cookies offer a perfect balance of flavors and textures, making them an irresistible homemade dessert.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/4 cup honey
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 cup toffee bits
- Optional: flaky sea salt for topping
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter with granulated sugar and brown sugar until the mixture is light, fluffy, and well combined, which usually takes about 3-4 minutes with an electric mixer.
- Add Honey: Mix in the honey thoroughly until fully incorporated, providing a natural sweetness and moisture to the dough.
- Incorporate Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to maintain a smooth batter. Stir in the vanilla extract for depth of flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and seasoning.
- Mix Dry with Wet: Gradually add the flour mixture to the wet ingredients, mixing gently just until combined to avoid overdeveloping the gluten and keep the cookies tender.
- Fold in Toffee Bits: Carefully fold in the toffee bits so they are evenly distributed throughout the dough, adding delightful crunchy pockets in each bite.
- Shape Cookies: Using a cookie scoop or tablespoon, drop dollops of dough onto the prepared baking sheets, spacing them adequately to allow for spreading.
- Bake: Bake in the preheated oven for about 10 minutes or until the edges turn golden and the centers are set but still soft.
- Finish and Cool: Remove the cookies from the oven and optionally sprinkle lightly with flaky sea salt to enhance the flavors. Let the cookies cool on the baking sheet briefly before transferring to a wire rack to cool completely.
Notes
- Do not overbake; cookies firm up as they cool, ensuring a chewy texture.
- Chilling the dough for 30 minutes before baking helps prevent excessive spreading and enhances the flavor.
- Store cookies in an airtight container to maintain freshness.
- For a richer taste, use high-quality toffee bits or homemade toffee pieces.
