Small Batch Soft Toffee Cookie Recipe

This post may contain affiliate links that won’t change your price but will share some commission.

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 Toffee Cookies

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!!

recipe. cookies. small batch.

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 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!

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. 

Toffee Cookies small batch.

While you’re here, check out these recipes

Check out small batch recipes

Small Batch Toffee Cookies

Small Batch Soft Toffee Cookie Recipe

Luscious pillows of creamy dough studded with toffee chips make these small-batch cookies a keeper!
Author: Paula
4.92 from 23 votes
Print Pin Rate

Want to save recipes? Create an account or login & then you can use the “Save Recipe” button when viewing a recipe to save it to your Recipe Box. You can access your saved recipes on any device and generate a shopping list for recipes in your collections.

Save To Your Recipe Box
Prep Time: 10 minutes
Cook Time: 9 minutes
Total Time: 19 minutes
Servings: 12 cookies

Ingredients

  • 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

  1. Measuring correctly is important when the ingredients are so small. 
  2. I used a large egg also.
  3. After refrigerating, smush slightly with the palm of you hand before baking.
  4. ©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.

Nutrition

Calories: 78kcal | Carbohydrates: 9g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 28mg | Sodium: 67mg | Potassium: 36mg | Sugar: 9g | Vitamin A: 142IU | Calcium: 19mg | Iron: 1mg
Tried this recipe?Please take a moment to comment letting me know how you liked it & consider giving it a 5 star rating. I love hearing from you!
Do you have questions about saving recipes to your Recipe Box?Visit Recipe Box FAQ!

36 Comments

  1. 5 stars
    Tried these today and love them! Nice and fluffy. Thank you for sharing!

  2. 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.

    1. 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)

  3. 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??

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

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

    1. 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Your email address will not be published. Have you tried this recipe? Consider giving it 5 stars!