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
Scale
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
