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!
When you don’t want to be tempted by a big batch of 120 cookies, make this Small Batch Soft Toffee Cookie Recipe.
Small Batch Soft Toffee Cookie Recipe
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!!
When you plan to make these allow time for the dough to chill before baking. You can chill in the freezer for 30 minutes or refrigerate for an hour. That will allow the
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!
Tips
When you are baking small batches, it is super important that you measure every ingredient accurately. Flour is especially important to measure correctly and is the ingredient that is measured incorrectly most often. Please read how to correctly measure flour in this post.
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Small Batch Soft Toffee Cookie Recipe
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Save To Your Recipe BoxIngredients
- 4 Tablespoons butter softened (not melted, not cold)
- 1/2 cup brown sugar
- 1 teaspoon vanilla
- 1 large egg
- 1 cup plus 1 tablespoon all-purpose flour sifted then measured
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1/3 cup toffee chips
Instructions
- Cream butter and sugar.
- Add vanilla and egg and combine.
- Add flour, baking powder and salt combine until incorporated.
- Add toffee chips and stir until well distributed.
- Refrigerate for 1 hour or freeze for 30 minutes.
- 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.
Notes
- Measuring correctly is important when the ingredients are so small.
- I used a large egg also.
- After refrigerating, smush slightly with the palm of you hand before baking.
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These are so good! Definitely making again. Thanks for sharing!