How To Make Toffee Bits Cookies

The holiday season is here, and our Chocolate Glazed Toffee Bits Cookies are little bundles of joy that’ll make your taste buds smile.

Made with toffee bits and chocolate, this holiday cookie recipe can be enjoyed any time of the year.

Chocolate Glazed Toffee Bits Cookies

Yes! Here in the Midwest, when the temperatures dip into the thirties, cold weather means comfort foods and lots of delicious food and treats that’ll make us forget about what’s going on outside.

Basically, it’s non-stop cooking making going on in The Worthey House.

And we’re starting with our Chocolate Glazed Toffee Bits Cookies.

I love this recipe because the cookies are thin and crispy, and the presence of toffee bits is a nice surprise.

But it’s the milk chocolate glaze on top dotted with even more toffee bits that steal the show.

Plus, these cookies are a cinch to make, and most of the ingredients are things you more than likely already have in your pantry.

I have a secret; I added a bit of spicy chai tea latter mix to the cookie batter for a subtle hint of spice. Trader Joe’s rocks!

And when you use quality ingredients like Land O’ Lakes Extra Creamy European Style Salted butter, you are already off to a great start.

Then when you add a tsunami of toffee bits, it’s game over; you already know these cookies will be absolutely YUM!

You Will Love Our Chocolate Glazed Toffee Bits Cookies Because:

Light Easy to make Toffee Bits Crispy Spice Chocolaty All Day Yummy

How To Make Toffee Bits Cookies with Chocolate Glaze

Ingredients:

2 cups sifted all-purpose or cake flour
1/2 teaspoon baking powder
1/2 teaspoon flaky sea salt or Kosher salt
1 3/4 sticks unsalted butter at room temperature
1 large egg
1 cup granulated or superfine sugar
1 tablespoon pure vanilla extract
1 cup toffee bits

After the cookie dough has chilled for a few hours, cut them into individual cookies and pop them into the oven.

Directions:

Add the all-purpose flour, baking powder, and sea salt into a bowl and mix well. Set aside.
Cream the butter and sugar together in the bowl of a stand mixer.
Add the egg and pure vanilla extract to the creamed butter and sugar mixture.
With the stand mixer set on low, add the dry ingredients to the wet ingredients until the mixture is combined.
Sprinkle a bit of flour and a clean working surface and roll the cookie dough into a 12-inch tube with a 2-inch diameter.
Wrap the cookie dough in plastic wrap and chill for up to three (3) hours.
Preheat oven to 375 degrees.
Place parchment paper or a non-stick baking surface onto a cookie sheet, cut out your cookies into 1/4 inch to 3/8 of an inch thick. Place cookies about an inch apart.
Place cookies onto the center rack of the preheated oven and bake for 5-8 minutes or until the edges begin to brown.
Remove the cookies from the oven to cool.
While the cookies are cooling, place a saucepan over medium-low heat, add the vegetable or canola oil, then add the chocolate. Stir until the chocolate begins to melt. Keep stirring until the chocolate is thin. Remove the chocolate from the heat.
Turn a cookie upside down, dip it into the chocolate glaze, place the cookie on a cooling rack, and sprinkle on more toffee bits. Place the cookies on a cooling rack to allow the chocolate to set. It takes about 15-20 minutes.
Serve.