Salted Vanilla Toffee Cookies
Ingredients
-
1
cup
unsalted butter, softened to room temperature
-
½
cup
granulated sugar
-
1
cup
packed light or dark brown sugar
-
2
large
eggs at room temperature
-
2
teaspoons
pure vanilla extract
-
seeds scraped from ½
vanilla bean
-
2½
cups
all-purpose flour (spooned & leveled)
-
1
teaspoon
cornstarch
-
1
teaspoon
baking soda
-
½
teaspoon
salt
-
1½
cups
Heath English Toffee Bits ‘O Brickle
-
sea salt
for sprinkling
Instructions
- 1. Beat the softened butter until smooth, then add granulated and brown sugars and beat until fluffy.
- 2. Mix in the eggs, vanilla extract, and vanilla bean seeds until well combined.
- 3. In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.
- 4. Gradually mix the dry ingredients into the wet ingredients until combined, then fold in the toffee bits.
- 5. Cover the dough and chill in the refrigerator for at least 3 hours.
- 6. Allow the dough to sit at room temperature for 20-30 minutes before baking.
- 7. Preheat the oven to 350°F (177°C) and prepare baking sheets.
- 8. Scoop and roll the dough into balls, sprinkle with sea salt, and bake for 10-11 minutes.
- 9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Nutrition Facts (estimated)
Servings
30 cookies
Calories
250
Total fat
12g
Total carbohydrates
35g
Total protein
3g
Sodium
150mg
Cholesterol
40mg
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