Description
Delight in these Honey and Toffee Cookies, a perfect blend of rich honey sweetness and crunchy toffee bits. Soft and chewy with golden edges, these cookies are easy to make and ideal for any occasion or a sweet treat anytime.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup honey
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Add-ins
- 1 cup toffee bits
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream butter, honey, and sugar: In a large bowl, use a mixer to cream together the softened butter, honey, and brown sugar until the mixture becomes light and fluffy, which helps create a tender cookie texture.
- Add egg and vanilla: Beat in the egg and vanilla extract until fully combined, ensuring the batter is smooth and well mixed.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning.
- Combine dry and wet ingredients: Gradually add the dry ingredients into the wet ingredients, mixing until just combined to avoid overworking the dough which can cause tough cookies.
- Fold in toffee bits: Gently fold the toffee bits into the dough until they are evenly distributed throughout.
- Shape cookies: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading while baking.
- Bake cookies: Bake in the preheated oven for 10-12 minutes or until the edges turn golden brown, indicating they are perfectly cooked with a chewy center.
- Cool cookies: Allow the cookies to cool on the baking sheet for 5 minutes so they set properly, then transfer them to a wire rack to cool completely before serving.
Notes
- For extra crunch, chill the dough for 30 minutes before baking.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
- Try substituting toffee bits with chocolate chips or nuts for variation.
- Use parchment paper or a silicone baking mat to prevent sticking and promote even cooking.
