Small Batch Soft Toffee Cookie Recipe

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Luscious pillows of creamy dough, these
Small Batch Soft Toffee Cookie Recipe
will blow you away!

Small Batch Toffee Cookies

Are there times when you have a cookie craving, but you don’t want, or need, 3 dozen cookies? When you want a treat ,but don’t want to completely blow your diet? Those times when you know if you have 3 dozen cookies sitting around there’ll be no way to resist them? I have those times too! Even with the boys, we don’t need that many cookies. I have an awesome solution. I developed this small batch cookie recipe just for those cravings!!

Small Batch Toffee Cookies

When you plan to make these allow time for the dough to chill before baking. You can chill in the freezer 30 minutes or refrigerate for an hour. That will allow the butter to firm back up ;and the cookies will be thick and chewy versus thin and crispy.

I made these with toffee chips but feel free to use the same amount of chocolate chips or M&Ms….or no chips at all. My oldest son likes ‘creamy’ cookies! Whatever works for you, when you’re cooking, make it yours!

Small Batch Toffee Cookies

Small Batch Soft Toffee Cookie Recipe
Prep time: 
Cook time: 
Total time: 
Serves: 10 to 12 cookies
Luscious pillows of creamy dough studded with toffee chips make these small batch cookies a keeper!
  • 4 T butter, softened (not melted, not cold)
  • ½ cup brown sugar
  • 1 teaspoon vanilla
  • 1 egg
  • 1 cup plus 1 tablespoon all purpose flour
  • ½ teaspoon baking powder
  • ⅛ teaspoon salt
  • ⅓ cup toffee chips
  1. Cream butter and sugar.
  2. Add vanilla and egg and combine.
  3. Add flour, baking powder and salt combine until incorporated.
  4. Add toffee chips and stir until well distributed.
  5. Refrigerate for 1 hour or freeze for 30 minutes.
  6. I used a 1 tablespoon spring release scoop to scoop out cookies. Place on an ungreased cookie sheet. Bake in a preheated 350 degree oven for 9 minutes. Centers will still be mushy, but they'll set as they cool. If you like more crispy cookies, bake for 1 or 2 minutes longer, but keep a close watch on them.
Measuring correctly is important when the ingredients are so small. Read how to correctly [measure flour|

I used a large egg also.

After refrigerating, smush slightly with the palm of you hand before baking.

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  1. says

    I love that this makes only a few cookies! Sometimes, I just want a treat, but not enough treat to least a week! And anything could be subbed for the toffee chips, depending on what I had in my pantry too! Great recipe!

  2. says

    I love to bake cookies! More than anything else. I use toffee chips and love the piquant zip it puts in the cookies.
    But they are often a beast to get off the cookie sheet. I see that you freeze your dough. Is that the secret? I rarely use a recipe for making cookies, so maybe that’s standard operating procedure when you use toffee chips. Of course I wouldn’t know that since I make up my own recipes.

    • says

      I was trying to remember if I’ve had trouble with them sticking in past recipes. I don’t remember so it must not have been bad if they did. They did not stick with these. I always chill the dough for cookies. It firms up the butter and makes them thick and soft so maybe that is the key, or maybe you’re using a higher ratio of toffee to dough. I’m real bad about not measuring, I’ve had to write as I go since I starting blogging so I don’t forget exactly how much of what I put in. Thanks for stopping by, let me know if you like this small batch!

    • Jen says

      My trick is to bake cookies on a parchment sheet that’s on top of the cookie sheet. Don’t have to mess with greasy no-stick sprays (like Pam) and the cookies don’t stick. Plus, when I’m done I just throw the parchment away and don’t have to wash the cookie sheet!

  3. says

    Hi, I found you through the Show Stopper Saturday link party. I’m currently on a cookie/biscuit making drive as my boys are guaranteed to gobble them up. I’m sure these will go down nicely. Pinned and added to my home screen.

  4. alexis says

    Hi, I tried making these and they are not very good. Not very sweet and they don’t come out like the picture at all. I was very disappointed. Maybe it’s the kind of toffee bits being used but… yeah, sad cookie day.

    • says

      I hate to hear that. Not being there it’s hard to trouble-shoot and know what went wrong. Did you chill the dough? I used Hershey toffee bits. Sad they didn’t turn out for you.

  5. alexis says

    I used heath toffee bits. They never flattened out and they weren’t creamy… more like cooked firm balls.

    • Terri says

      I had the same results Alexis. I also used Heath toffee bits. They’re OK, but they’re not flat and a little dry, even though I took them out of the oven before I thought they were done.

  6. Jocelyn says

    Is there no white sugar in this recipe? I made them and they are not sweet, and did not flatten…

  7. ANGELA says

    Hi there, I want to make these for a cookie exchange so I would need a normal sized batch. Do I just triple the ingredients, or do you have a “bigger” batch version??

  8. says

    Sorry, but I’m confused (unfortunately more common than like with Fibro-fog) about the amount of butter. The recipe says 4 T but comment questions only “2 tablespoons” being correct; to which reply verified yes, only “2 tablespoons” Please clarify for me; how much butter is needed? Thank you; been looking for the right toffee cookie recipe.

    • says

      I tested with both 2T and 4T. I can’t tell a big difference in flavor but they are easier to work with using 4T… so use 4T room temp butter (not melted)


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