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 really are the perfect cookie for us!
Is there no white sugar in this recipe? I made them and they are not sweet, and did not flatten…
I used heath toffee bits. They never flattened out and they weren’t creamy… more like cooked firm balls.
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.
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.
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.
Small batches are the best! I can make cookies without eating the whole batch!! 🙂 Pinned!
Same here!
Suzanne of Simply Suzannes at Home
These cookies look amazing!
We’re a TOFFEE family, so I can’t wait to try these :0)
Thanks so much for sharing.
Have a great weekend,
Suzanne
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.
I kind of want to eat my screen. these look delicious 🙂 handmadeintheheartland .com/
Paula these look so awesome! I can’t wait to give them a try!
ang
Thanks Ang! I love that it doesn’t make dozens of cookies (that I can’t say no to!)
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.
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!
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!
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!
Thanks so much. I agree, I hate old cookies, these are so easy to make and cook.
Hi Paula- Just want to confirm that this recipe only needs 2 tablespoons of butter. That seems like a small amount for over 1 cup of flour? Great if that is the case. Please confirm because I would love to make this recipe soon!!!! Thanks so much.
Yep just 2 tablespoons of butter. I make these 2 or 3 times a week for my boys after school, I love the small batch.
I have tested this recipe many times as written and had success with it. It is 2 Tablespoons butter