Small Batch Soft Toffee Cookie Recipe

Luscious pillows of creamy dough studded with toffee chips make these small-batch cookies a keeper!

Prep Time 10 minutes
Cook Time 9 minutes
Total Time 19 minutes
Servings 10 to 12 cookies
Author Paula Jones


  • 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


  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.

Recipe Notes

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.© 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.