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+ servings

Small Batch Soft Toffee Cookie Recipe

Luscious pillows of creamy dough studded with toffee chips make these small-batch cookies a keeper!
Course Snack
Cuisine American/Southern
Keyword chocolate cookies, cookies, toffee
Prep Time 10 minutes
Cook Time 9 minutes
Total Time 19 minutes
Servings 12 cookies
Calories 78kcal
Author Paula Jones


  • 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


  • 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.


  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.


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