Honey and Toffee Cookies 🍯🍪


1. Preheat & Prep

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

2. Cream Butter & Sugars

  1. In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy (~3 mins).

  2. Mix in honey, egg, egg yolk, and vanilla.

3. Add Dry Ingredients

  1. Whisk flour, baking soda, and salt in a separate bowl.

  2. Gradually mix into wet ingredients until just combined.

  3. Fold in toffee bits.

4. Scoop & Bake

  1. Roll dough into 1.5-inch balls (or use a cookie scoop).

  2. Place on baking sheets 2 inches apart.

  3. Bake 10–12 minutes until edges are golden but centers are still soft.

  4. Optional: Sprinkle with flaky salt right after baking.

5. Cool & Enjoy!

  • Let cool 5 minutes on the tray, then transfer to a wire rack.

Pro Tips

🔥 Extra chewy? Underbake slightly (they firm up as they cool).
⏳ Storage – Keep in an airtight container 5 days or freeze 1 month.
🍯 Honey swap – Maple syrup works but changes flavor slightly.

Serving Ideas

  • With coffee or tea – The perfect afternoon pick-me-up

  • As ice cream sandwiches – Pair with vanilla bean ice cream

  • Gift in mason jars – Layer with cookie mix instructions

FAQ

Q: Can I use chocolate chips instead of toffee?
A: Yes! Try ½ cup toffee + ½ cup chocolate chips.

Q: Why did my cookies spread too much?
A: Butter may have been too soft. Chill dough 30 mins if needed.

Q: Can I make these gluten-free?
A: Use GF 1:1 flour blend and check toffee labels.

 

;