Small Batch Toffee Cookies
These small batch toffee cookies are soft, gooey, and rich. The cookies are made with a buttery cookie dough, chocolate chips, and crunchy toffee pieces. The perfect easy dessert when you want freshly baked cookies without making a full batch.
Ingredients
- 6 to 8 pieces Toffifee hazelnut chocolate or any candy of choice
- 68 grams (1/2 cup + 1 tablespoon) All-purpose flour
- 8 grams (1 tablespoon) Cornstarch
- 1/4 teaspoon Baking powder
- 1/4 teaspoon Baking soda
- 1/8 teaspoon Salt
- 56 grams (4 tablespoons) Unsalted butter, softened
- 50 grams (1/4 cup) Brown sugar
- 25 grams (1 tablespoon) Granulated sugar
- 1 Large egg yolk
- 1 teaspoon Vanilla
- 30 grams (2 tablespoons) Chocolate chips
Instructions
- Chop your toffifee caramel candies into small pieces and set aside. In a small bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt. Set aside.6 to 8 pieces Toffifee hazelnut chocolate, 68 grams (1/2 cup + 1 tablespoon) All-purpose flour, 8 grams (1 tablespoon) Cornstarch, 1/4 teaspoon Baking powder, 1/8 teaspoon Salt, 1/4 teaspoon Baking soda
- In a large bowl, use an electric mixer to beat the butter, brown sugar, and granulated sugar for 3 to 4 minutes, until light in colour and fluffy.56 grams (4 tablespoons) Unsalted butter,, 50 grams (1/4 cup) Brown sugar, 25 grams (1 tablespoon) Granulated sugar
- Mix in the egg yolk and vanilla extract until fully combined.1 Large egg yolk, 1 teaspoon Vanilla
- Add the dry ingredients to the bowl, along with the chocolate chunks and chopped caramel pieces. Mix on low speed just until no flour streaks remain. Be careful not to overmix.30 grams (2 tablespoons) Chocolate chips
- Line a plate with parchment paper. Scoop the dough into 6 equal portions, about 1½ tablespoons each. Place on the plate and refrigerate for 30 minutes to help the cookies hold their shape while baking.
- Preheat the oven to 350°F and line a baking sheet with parchment paper. Arrange the chilled dough balls on the baking sheet and bake for 10 to 12 minutes, until the edges are lightly golden. Right after baking, use the rim of a bowl or circular cookie cutter to gently shape the cookies into circles. Sprinkle with flaky sea salt and peanut pieces, then let them cool completely on a wire rack before serving.