I had one of these when I was in Florida, and I was hooked! They are like a snickerdoodle, but with toffee bits inside.This is based on an old-fashioned recipe; tender butter cookies rolled in cinnamon sugar, that flatten and expand during baking to give that signature crackled look to the tops. Or, if they don’t crackle, so what. They still taste good. you are in the US, you can use Heath or Butterfinger toffee baking bits. The Heath bits will melt a bit, which is yummy! In Canada, all I can find are Skor toffee bits, but they work too.
This recipe is on the bag of Heath bits. I have made one small change by decreasing the flour a bit. I first made them with the 2 3/4 cups of flour they called for, but the cookies didn’t spread, and were slightly tough instead of being tender. So, I checked my old recipe for Snickerdoodles, (which is 1/2 the quantity of this recipe), but that recipe only called for 1 cup flour, so doubled as this recipe is should only need 2 cups. Those snickerdoodles always came out so delicious with the perfect texture: soft and chewy in the middle with a bit of crunch around the edges. That’s the way I want my Toffee doodles to be too, so I reduced the flour to 2 cups. You can use as much as 2 1/4 if the dough seems too soft, but don’t use any more than that or you will sacrifice the texture of the cookie, and they won’t spread out the way they are supposed to.
These cookies are easy enough to have your little ones help. Make it all up in a single bowl. Roll in cinnamon-sugar, and bake. It’s as easy as that.
I like to use my small cookie scoop for these cookies. It makes the job so much easier! If you make a lot of cookies, I would recommend that you go to your nearest kitchen store and pick one up.
These Toffeedoodles are so delicious with the perfect texture: soft and chewy in the middle with a bit of crunch around the edges, and bits of melted toffee inside. This is a Starbucks copycat recipe. Adults and kids both enjoy these cookies.
|Oven Temp:||375° F||Cook Time:||10-12 mins||Makes:||48 cookies|
Ingredients for the cookie:
- 1 cup margarine or butter
- 1 cup sugar
- 2 eggs
- 2 to 2 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1 tsp baking soda
- 2 tsp cream of tartar
- 1 bag Heath or Butterfinger or Skor baking bits
For the cinnamon sugar:
- 1/3 cup sugar
- 2 tsp cinnamon
- Preheat oven to 375 degrees F. Grease 2 cookie sheets lightly, or line with parchment paper.
- With an electric mixer or lots of elbow grease, cream margarine and sugar in a large bowl until soft and fluffy.
- Add the eggs, and mix well.
- Switch to a spoon and by hand. On top of the butter-sugar-egg mixture, add the dry ingredients in the order given (flour first). First stir the flour a bit to combine it with the salt and baking soda and cream of tartar. Then dig in and mix the whole thing together to make stiff cookie dough. Stir in the toffee baking bits last.
- Form dough into small balls, about 1 inch in diameter (I use my small cookie scoop), and roll in the cinnamon-sugar mixture.
- Place cookies on a lightly greased cookie sheet, about 2 inches apart.
- Bake at 375° F for 10 – 12 minutes or until just starting to lightly brown. Do not over bake.
- Cool on a cookie rack.