A few years ago, friends brought us some of these salted toffee cookies at Christmas. They were the most delicious cookie I had ever eaten, and I had to have the recipe.
I’ve tried my hand at making other cookies before with varying success, but the exquisiteness of these cookies demanded that I up my game. In the recipe below, I’ll share a few tricks of the trade that have helped provide consistent results – results worthy of this Salted Toffee Cookie.
Note: Tips are in bold in the in the directions and explained at the end of the recipe. Also, you’ll note from the list of ingredients that, despite what you’ll think when you try one of these cookies, they don’t actually contain crack. But, I can’t promise that somewhere in the science of mixing salt with toffee bits, that’s a bi-product.
Ingredients
2 sticks butter (I use unsalted)
2 large eggs
1 cup sugar
1 cup brown sugar
2 teaspoons vanilla
3 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 8 oz. bag Heath Bar English Toffee Bits
Celtic sea salt or flaky baking salt
Directions
Set the butter and eggs out a few hours before making the cookies so that they are room temperature.
Using a mixer, beat the butter with both sugars on medium speed until completely combined and fluffy. Add eggs one at a time, allowing each to combine. Add vanilla.
Sift the four dry ingredients (flour, salt, baking powder & baking soda) together. Add sifted ingredients to the mixer a bit at a time, allowing the flour to combine. Scrape from the side with a stiff spatula, as needed.
Remove mixing bowl from the mixer and stir in the bag of toffee bits by hand. Put the mixing bowl with batter in the refrigerator for 15-20 minutes to chill.
Drop batter into about 1-1.5 inch balls on a cookie tray that is lined with a silicone baking mat. I fit 10 balls per cookie sheet.
Bake on 375 for 11-12 minutes. Keep an eye on these as they will brown quickly.
As soon as you take the cookies out of the oven, sprinkle with sea salt. Let the cookies sit on the cookie mat for about 5 minutes before transferring to wire cooling racks. Recipe makes about 40 cookies.
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About my pro-tips:
- The butter creams better when it and the eggs are room temperature, creating a fluffier texture.
- Letting the batter chill in the refrigerator for about 15-20 minutes will make it easier to make balls. The cookies turn out the same whether you have pretty balls or messy drops (as pictured – that batter was not chilled!), so this is really based on what you have time for.
- Silicone baking mats have been a game-changer for me when making cookies. You don’t grease them, and nothing sticks. They wash up easily, too.
- I keep this Celtic Sea Salt in my kitchen, so it is what I use to sprinkle on the cookies. There’s also flaky sea salt that is more common for baking.
I hope you’ll try these. If you do, come back and let me know what you think!
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