If you’re craving something irresistibly chewy, sweet, and just a little bit indulgent, these Honey and Toffee Cookies are about to become your new go-to treat. Imagine a buttery cookie with deep caramel notes from brown sugar and honey, studded with crunchy toffee bits that melt into gooey pockets of flavor. They’re the kind of cookie that feels both nostalgic and exciting, perfect for sharing with friends or keeping all to yourself with a big mug of tea.
Ingredients You’ll Need
The magic of Honey and Toffee Cookies comes from a handful of simple but perfectly balanced ingredients. Each one plays a starring role, from the rich creaminess of butter to the golden sweetness of honey and the delightful crunch of toffee bits.
- Unsalted butter (1/2 cup, softened): Gives the cookies their tender, melt-in-your-mouth texture and rich flavor; always start with room temperature butter for easy mixing.
- Brown sugar (1/2 cup, packed): Adds deep caramel notes and extra chewiness; pack it tightly for accuracy.
- Granulated sugar (1/4 cup): Helps the cookies spread just right and gives them a hint of crispness around the edges.
- Honey (1/4 cup): The star ingredient for sweetness and moisture, infusing each bite with floral undertones and a touch of stickiness.
- Large egg (1): Binds everything together for a cohesive, tender crumb.
- Vanilla extract (1 teaspoon): Enhances the overall flavor, making the cookies taste warm and inviting.
- All-purpose flour (1 3/4 cups): The structure-builder; measure carefully so your cookies aren’t too cakey or dense.
- Baking soda (1/2 teaspoon): Helps the cookies puff up slightly and bake evenly.
- Salt (1/4 teaspoon): Balances the sweetness and brings out all the other flavors.
- Toffee bits (3/4 cup): These little nuggets melt and caramelize for irresistible pockets of crunch and chew.
- Optional: Ground cinnamon (1/2 teaspoon): Adds a subtle warmth that pairs beautifully with honey and toffee if you’re feeling a little extra cozy.
How to Make Honey and Toffee Cookies
Step 1: Prep Your Tools and Oven
Begin by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This simple prep step ensures every batch of Honey and Toffee Cookies bakes up evenly and lifts off the tray without fuss.
Step 2: Cream the Wet Ingredients
In a large mixing bowl, combine your softened butter, both sugars, and honey. Use a hand mixer or stand mixer to beat everything together until the mixture is light and fluffy, which should take about 2 to 3 minutes. This step whips air into the dough, giving your cookies that perfect soft chew.
Step 3: Add Egg and Vanilla
Crack in your egg and pour in the vanilla extract. Beat again until the mixture is silky and fully combined. This ensures your cookies will hold together and have a lovely, consistent flavor throughout.
Step 4: Mix Dry Ingredients Separately
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if you’re using it). This step helps distribute the leavening and spice evenly, so every bite of your Honey and Toffee Cookies is balanced and delicious.
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture, mixing on low just until combined. Take care not to overmix, as that can make the cookies tough instead of tender and chewy.
Step 6: Fold in Toffee Bits
Gently fold in the toffee bits, making sure they’re evenly scattered throughout the dough. These little pieces are what make each bite of Honey and Toffee Cookies a surprise of sweet, crunchy goodness.
Step 7: Shape and Bake
Scoop out tablespoon-sized portions of dough and arrange them on your prepared baking sheet, leaving about 2 inches between each to allow for spreading. Bake for 9 to 11 minutes, or until the edges are lightly golden and the centers are still soft. Remember, they’ll continue to set as they cool!
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes before gently transferring them to a wire rack to cool completely. This brief resting time helps them firm up just enough to hold together but stay perfectly chewy in the middle.
How to Serve Honey and Toffee Cookies
Garnishes
These cookies are pretty much perfect as-is, but a light sprinkle of flaky sea salt right after baking can take the flavors to the next level. If you want to get fancy, drizzle with a little melted chocolate or dust with powdered sugar for a festive touch.
Side Dishes
Pair your Honey and Toffee Cookies with a scoop of vanilla bean ice cream, a mug of spiced chai, or a tall glass of cold milk. Their rich, sweet flavor complements creamy or slightly bitter drinks and desserts beautifully.
Creative Ways to Present
Stack a few cookies in a cellophane bag tied with a ribbon for a homemade gift, or serve them on a rustic wooden board with fresh fruit and nuts as part of a dessert platter. For parties, make mini versions and sandwich them with vanilla frosting for adorable bite-sized treats.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Honey and Toffee Cookies in an airtight container at room temperature. They’ll stay fresh and chewy for up to 5 days, making them perfect for lunchboxes or sweet snacks throughout the week.
Freezing
Want to save some for later? Freeze baked cookies in a single layer, then transfer to a freezer-safe bag or container for up to 2 months. You can also freeze unbaked dough balls, so you can enjoy warm cookies anytime with just a quick bake.
Reheating
To revive that “just-baked” magic, warm cookies in a low oven (about 300°F) for 3 to 5 minutes. If you’re in a hurry, a quick 10-second zap in the microwave will bring back their irresistible softness.
FAQs
Can I use salted butter instead of unsalted?
Yes, you can use salted butter if that’s what you have on hand. Just reduce the added salt in the recipe by half to keep the balance just right.
Do I have to use cinnamon?
Nope! Cinnamon is completely optional. It adds warmth, but the Honey and Toffee Cookies are delicious with or without it.
How do I keep my cookies from spreading too much?
Make sure your butter isn’t too warm and don’t overcrowd your baking sheet. Chilling the dough for 20 minutes before baking can also help control spread if you prefer a thicker cookie.
Can I add nuts or chocolate chips?
Absolutely! Chopped pecans, walnuts, or a handful of chocolate chips make a tasty addition to Honey and Toffee Cookies. Just keep total mix-ins to about one cup.
Why are my cookies hard instead of chewy?
This usually happens if the cookies are overbaked. For extra chewiness, pull them out when the centers look just set and let them finish setting up on the tray.
Final Thoughts
There’s something truly special about the combination of honey and toffee in a soft, chewy cookie. These Honey and Toffee Cookies are a joyful, crowd-pleasing treat that’s as easy to make as it is to devour. Don’t be surprised if they disappear faster than you expect—so go ahead, treat yourself and your favorite people to a batch soon!
Print
Honey and Toffee Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Honey and Toffee Cookies are delightfully chewy with a rich blend of buttery toffee bits and sweet honey. Perfect for a quick and easy dessert, they balance sweetness with a hint of vanilla and optional cinnamon, making each bite irresistibly flavorful and soft in the center with golden edges.
Ingredients
Wet Ingredients
- 1/2 cup unsalted butter (softened)
- 1/2 cup brown sugar (packed)
- 1/4 cup granulated sugar
- 1/4 cup honey
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
Add-ins
- 3/4 cup toffee bits
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, brown sugar, granulated sugar, and honey until the mixture becomes light and fluffy, about 2–3 minutes, which helps incorporate air for a tender cookie texture.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until fully combined, ensuring a smooth, homogeneous mixture for even baking.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon if using. This ensures even distribution of leavening and spice.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overworking the dough and keep the cookies tender.
- Fold in Toffee Bits: Gently fold the toffee bits into the dough, distributing them evenly for bursts of caramelized flavor in every bite.
- Portion Dough: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 9 to 11 minutes, or until the edges are lightly golden while the centers remain soft for a chewy texture.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, preventing breakage.
Notes
- These cookies spread nicely, so be sure not to overcrowd the baking sheet.
- For extra chewiness, slightly underbake and let them finish setting on the tray.
- Store in an airtight container at room temperature for up to 5 days to maintain freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 11 g
- Sodium: 80 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 20 mg
