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 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 Soft Toffee Cookie Recipe
When you are baking small batches, it 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.
Luscious pillows of creamy dough studded with toffee chips make these small-batch cookies a keeper!
- 4 Tablespoon butter softened (not melted, not cold)
- 1/2 cup brown sugar
- 1 teaspoon vanilla
- 1 egg
- 1 cup plus 1 tablespoon all purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1/3 cup toffee chips
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Cream butter and sugar.
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Add vanilla and egg and combine.
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Add flour, baking powder and salt combine until incorporated.
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Add toffee chips and stir until well distributed.
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Refrigerate for 1 hour or freeze for 30 minutes.
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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.©CallMePMc.com All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.
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Christy says
These are so good! Definitely making again. Thanks for sharing!