These Toffee Doodle Cookies are your new favorite cinnamon sugar snickerdoodle cookies packed full of crunchy toffee pieces. If you loved Starbuck’s Toffeedoodle Cookies, you will love this recipe to make them at home!
Snickerdoodles are a classic cookie flavor, and I’ve already shared two amazing versions here, but I have a new favorite to add to the mix. Welcome Toffee Doodle Cookies to the room – these cookies are a new twist on the classic cookie, with a soft and chewy cinnamon sugar cookie, with the perfect amount of toffee bits inside each cookie.
Why make these cookies
- Quick and Easy – With simple ingredients, and easy steps – these cookies are a breeze to make, and bake!
- Delicious Flavor – They’re like your favorite traditional snickerdoodle cookie taken to the next level. The surprise crunch of toffee bits gives them a buttery, almost caramel flavor in those bites, and a change of texture too.
- Make for any Occasion – These cookies would be a perfect choice for your holiday cookie exchanges, birthday parties, or just when the dessert craving strikes.
Ingredients Needed
This is a quick overview of the ingredients you’ll need for this Toffee Doodle Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- unsalted butter – do not substitute margarine or vegan butters for this recipe, we need the real deal.
- granulated sugar – gives the cookies their delicious sweetness
- eggs – to bind everything together
- vanilla extract – adds a nice flavor to the cookies
- all purpose flour – gives the cookies their structure
- cream of tartar – a classic ingredient in snickerdoodles, gives them their pillowy texture and adds a little tang to the flavor
- baking soda – helps the cookies to rise and gives them their chewy texture
- salt – this balances out the flavor – cut the salt in half, or completely if using salted butter
- ground cinnamon – to make cinnamon sugar for rolling the cookies for their classic flavor
- toffee bits – these can be found in the baking aisle near chocolate chips, they add the perfect extra sweet flavor, and crunch.
How to make Toffee Doodle Cookies
Step 1: Mix the wet ingredients together. Cream together the butter and sugar in a large bowl for a couple minutes until light and fluffy. Add in the eggs, and vanilla extract and mix until combined.
Step 2: Add in the dry ingredients. Add in the flour, cream of tartar, cinnamon, baking soda, and salt. (Make sure to carefully measure the flour by spooning and leveling or weighing out the flour.) Mix until you have a soft cookie dough. Mix in the toffee pieces.
Step 3: Make the cookie balls. Scoop the cookie dough into portions about 1.5 TBS in size, and roll them into a ball. Then roll it into cinnamon sugar to coat. Place them onto a baking sheet a few inches apart.
Step 4: Bake the cookies. Bake the cookies until the tops start to crinkle, and the edges look golden brown. Remove the pan from the oven and leave the cookies on the pan for about 5 minutes to solidify and continue cooking. Transfer the cookies to a wire rack to cool completely.
Tips and Tricks
- Brown Butter – Add an extra caramel and nutty flavor to the cookies by browning the butter first. Follow our instructions here.
- Cut the Recipe in Half – This recipe is an easy one to cut in half if you don’t want so many cookies. The recipe makes about 25-30 cookies depending on the size you make them, so cut it in half to make about 13 to 15 cookies instead if you don’t want to have extras around.
Storage Instructions
Store the cooled cookies in an airtight container at room temperature for up to 4 or 5 days. You can also freeze the cookies in a freezer safe container or bag for up to 3 months. Thaw at room temperature for a couple hours until soft.
These Toffee Doodles are such a delicious cookie flavor, with the mix of a classic snickerdoodle, and rich, buttery toffee pieces. With their chewy texture, and crunchy toffee bites I just know these will become a new favorite in your home!
More Cookie Recipes
- Chocolate Kisses Cookies
- Brown Butter Salted Caramel Snickerdoodle Cookies
- Christmas Lace Cookies
- Oatmeal Scotchie Cookies
- Cranberry Oatmeal Orange Cookies
- M&M Christmas Cookies
If you try these Toffee Doodle Cookies, please leave a 🌟 rating and let me know how it went in the comments below. I love hearing from you!
Toffee Doodle Cookies
Ingredients
For the Cookie Dough:
- 3/4 cup unsalted butter
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 cups all purpose flour (spooned and leveled, or weighed)
- 1 tsp ground cinnamon
- 1 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup toffee bits
For the Cinnamon Sugar Coating:
- 1/4 cup granulated sugar
- 2 tsp ground cinnamon
Instructions
- Cream together the butter , and sugar, for 2-3 minutes until it starts to get smooth. 3/4 cup unsalted butter , 1 1/2 cups granulated sugar,
- Add in the eggs and vanilla extract and stir until just combined. 2 large eggs, 1 tsp vanilla extract
- Add in the flour, cinnamon, cream of tartar, baking soda, and salt. Stir until combined. 3 cups all purpose flour, 1 tsp ground cinnamon, 1 tsp cream of tartar , 1 tsp baking soda , 1/2 tsp salt
- Add in the toffee bits and mix them into the cookie dough evenly. 1 cup toffee bits
- Cover the dough and place it in the fridge while the oven preheats
- Preheat the oven to 350 degrees Fahrenheit. Line two cookie sheets with parchment paper, or silicone liners, and set it aside.
- Scoop the dough by 1.5 to 2 TBS portions and roll them into balls.
For the Cinnamon Sugar Coating:
- Add the sugar and cinnamon to a small bowl, and whisk them together. 1/4 cup granulated sugar , 2 tsp ground cinnamon
- Roll the cookie dough balls into the cinnamon sugar mixture and place them on the prepared baking sheet, at least 3 inches apart.
- Bake for 10 to 12 minutes, or until the tops just start to crinkle and the edges are lightly golden.
- Let the cookies cool for 5 minutes on the cookie sheet, then transfer them to a cooling rack to cool completely.
Notes
- Brown Butter – Add an extra caramel and nutty flavor to the cookies by browning the butter first. Follow our instructions here.
- Cut the Recipe in Half – This recipe is an easy one to cut in half if you don’t want so many cookies. The recipe makes about 25-30 cookies depending on the size you make them, so cut it in half to make about 13 to 15 cookies instead if you don’t want to have extras around.
Leave a Reply