11 Toffee Christmas Cookies Buttery Crunch

Classic Toffee Crunch Cookies

Classic Toffee Crunch Cookies are a delightful twist on a traditional cookie that combines rich buttery flavors with the irresistible crunch of toffee bits. Perfect for holiday gatherings or simply to satisfy a sweet tooth, these cookies are a guaranteed crowd-pleaser that brings a comforting warmth to any occasion.

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). This guarantees your cookies bake evenly.
2. Cream the Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This should take about 2-3 minutes.
3. Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Then, add the vanilla extract and incorporate it into the mixture.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This helps distribute the baking soda evenly throughout the flour.
5. Mix Dry Ingredients with the Wet Mixture: Gradually add the dry ingredients to the creamed mixture, mixing until just combined. Take care not to overmix, as this can lead to tough cookies.
6. Fold in Toffee Bits: Gently fold in the toffee bits, and if you choose to include them, the chocolate chips and chopped nuts. This adds both flavor and texture to your cookies.
7. Scoop the Dough: Using a cookie scoop or tablespoon, drop rounded dough onto ungreased baking sheets, spacing them about 2 inches apart to allow for spreading.
8. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden. The centers may still look slightly soft; they will firm up as they cool.
9. Cool the Cookies: Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely.
10. Serve and Enjoy: Once cooled, your Classic Toffee Crunch Cookies are ready to be enjoyed! Store them in an airtight container to keep them fresh.

These cookies will definitely warm your heart and fill your home with a heavenly aroma. Enjoy with a glass of milk or your favorite holiday beverage!

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Chocolate Chip Toffee Delights

Chocolate Chip Toffee Delights are a delectable fusion of two beloved flavors: rich chocolate chips and crunchy toffee bits. These cookies offer a delightful balance of sweetness and texture, making them an irresistible treat for holidays or any occasion. Soft and chewy, with a hint of caramel from the toffee, these cookies are bound to bring joy to everyone who bites into them.

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This step guarantees that your cookies bake properly and evenly.
2. Cream the Butter and Sugars: In a large mixing bowl, use an electric mixer to combine the unsalted butter, granulated sugar, and brown sugar. Mix until the mixture is light and fluffy, which should take about 2-3 minutes.
3. Incorporate Eggs and Vanilla: Add the eggs one at a time to the creamed mixture, beating well after each addition. Next, mix in the vanilla extract until fully combined.
4. Combine the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This process guarantees that the baking soda is evenly distributed throughout the flour.
5. Mix Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Stir until just combined, being careful not to overmix as this can make the cookies tough.
6. Add Chocolate Chips and Toffee Bits: Gently fold in the semi-sweet chocolate chips and toffee bits. If you’d like a nutty flavor, add the chopped pecans or walnuts as well.
7. Scoop Dough onto Baking Sheet: Using a cookie scoop or a tablespoon, drop rounded portions of cookie dough onto ungreased baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
8. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes. The edges should be lightly golden while the centers may appear slightly soft; they will firm up as they cool.
9. Cool and Enjoy: After baking, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy your delightful Chocolate Chip Toffee Delights!

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White Chocolate Peppermint Toffee Cookies

White Chocolate Peppermint Toffee Cookies are a festive twist on the classic chocolate chip cookie, infusing sweet and creamy white chocolate with the invigorating taste of peppermint and delightful crunch of toffee bits. These cookies are perfect for holiday gatherings, offering a wonderful blend of flavors that will surely lift the spirit of the season.

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). This guarantees that the cookies bake evenly and properly.
2. Cream the Butter and Sugars: In a large mixing bowl, combine the unsalted butter, granulated sugar, and brown sugar using an electric mixer. Beat on medium speed until the mixture becomes light and fluffy, about 2-3 minutes.
3. Incorporate Eggs and Vanilla: Add the eggs to the creamed mixture one at a time, mixing well after each addition. Then, add the vanilla extract and continue to mix until fully combined.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This helps to distribute the baking soda evenly throughout the flour.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture, using a spatula or wooden spoon to stir until just combined. Avoid overmixing to keep the cookies soft and chewy.
6. Fold in Mix-Ins: Gently fold in the white chocolate chips, toffee bits, and crushed peppermint candies until evenly distributed throughout the dough.
7. Scoop Dough onto Baking Sheet: Using a cookie scoop or tablespoon, drop rounded tablespoons of cookie dough onto ungreased baking sheets, spacing them about 2 inches apart to allow for spreading while baking.
8. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes. The cookies should be lightly golden around the edges, while the centers may appear slightly soft. They will firm up as they cool.
9. Cool and Serve: Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. Then, transfer them to wire racks to cool completely. Enjoy your festive cookies!

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Chewy Toffee Oatmeal Cookies

Chewy Toffee Oatmeal Cookies are a delightful blend of textures and flavors, featuring hearty oats, sweet toffee bits, and warm spices. These cookies are perfect for snacking any time and are especially popular during the holiday season. Their chewy texture and rich sweetness make them a favorite among cookie lovers.

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C) to guarantee the cookies bake evenly.
2. Prepare Baking Sheets: Line two baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the unsalted butter, brown sugar, and granulated sugar on medium speed until the mixture is light and fluffy, which should take about 2-3 minutes.
4. Add Eggs and Vanilla: Beat the eggs into the creamed butter and sugar mixture one at a time, making sure each egg is mixed in thoroughly before adding the next. Stir in the vanilla extract until well combined.
5. Mix Dry Ingredients: In another bowl, combine the all-purpose flour, baking soda, and salt. Whisk them together to verify that the baking soda is evenly distributed.
6. Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet mixture, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix, as this can make the cookies tough.
7. Stir in Oats and Toffee: Fold the old-fashioned oats and toffee bits into the dough until they are evenly distributed. If you’re using chocolate chips, fold them in at this step as well.
8. Scoop the Dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets. Leave about 2 inches of space between each cookie to allow for spreading.
9. Bake: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the cookies are lightly golden around the edges and still soft in the center.
10. Cool the Cookies: Remove the baking sheets from the oven and let the cookies cool on the sheets for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your chewy toffee oatmeal cookies!

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Spiced Toffee Molasses Cookies

Spiced Toffee Molasses Cookies are a delightful holiday treat that combines the rich flavors of molasses with the warm spices of cinnamon and ginger, complemented by sweet toffee bits. These cookies offer a soft and chewy texture, making them perfect for festive gatherings or to enjoy with a warm cup of tea or coffee. Their spiced aroma and sweet taste are sure to bring a cozy holiday spirit into your home.

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) to guarantee that the cookies bake evenly.
2. Prepare Baking Sheets: Line two baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the unsalted butter, brown sugar, and granulated sugar on medium speed until the mixture is light and fluffy, which should take about 2-3 minutes.
4. Add Molasses and Egg: Mix in the molasses, followed by the egg, and vanilla extract. Beat until fully combined and smooth.
5. Mix Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, and salt until everything is evenly incorporated.
6. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or wooden spoon until just combined. Be cautious not to overmix.
7. Fold in Toffee Bits: Gently fold the toffee bits into the dough until they are evenly distributed.
8. Scoop the Dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
9. Bake: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the cookies are set and slightly cracked on top. They should look soft but will firm up as they cool.
10. Cool the Cookies: Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.

Enjoy your delicious Spiced Toffee Molasses Cookies!

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Nutty Toffee Biscotti

Nutty Toffee Biscotti are a perfect crunchy treat for your holiday gatherings or as a delightful accompaniment to your morning coffee. These twice-baked cookies are enriched with a variety of nuts and sweet toffee bits, creating a satisfying texture and flavor that’s both nutty and sweet. They’re easy to make and can be stored for weeks, making them ideal for gifting or indulging at home.

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). This helps to guarantee that your biscotti will bake evenly and achieve a nice crunch.
2. Prepare Baking Sheet: Line a baking sheet with parchment paper to prevent the biscotti from sticking.
3. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until combined.
4. Cream Butter and Eggs: In a separate bowl, melt the unsalted butter and allow it to cool slightly. Add the eggs and vanilla extract to the butter and whisk until well blended.
5. Combine Mixture: Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; the mixture should still be slightly sticky.
6. Fold in Nuts and Toffee: Gently fold in the chopped nuts and toffee bits until evenly distributed throughout the dough.
7. Shape the Dough: Transfer the dough onto the prepared baking sheet and shape it into a log about 12 inches long and 3-4 inches wide. Smooth the top and sides with a spatula.
8. Bake the Log: Bake the log in the preheated oven for 25-30 minutes, or until it’s golden brown and firm to the touch. The center should be set but not overbaked, as it will bake again later.
9. Cool and Slice: Remove the log from the oven and let it cool for about 10 minutes. Once it’s cool enough to handle, use a serrated knife to slice the log diagonally into 1/2-inch thick pieces.
10. Second Bake: Place the sliced biscotti back on the baking sheet, cut side facing up. Bake them again for 10-12 minutes on each side, or until they are dry and golden brown.
11. Cool Completely: Remove the biscotti from the oven and let them cool completely on a wire rack. This will help them become crisp.
12. Serve or Store: Enjoy your nutty toffee biscotti immediately or store them in an airtight container for up to 2 weeks. They make a great treat for yourself or a thoughtful gift for others!

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Toffee Pecan Shortbread Cookies

Toffee Pecan Shortbread Cookies are a delightful treat perfect for the holiday season. These buttery cookies are rich and crumbly, with bits of sweet toffee and crunchy pecans adding texture and flavor. They’re incredibly simple to prepare and make an excellent addition to any cookie platter or as a thoughtful homemade gift.

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This will guarantee an even baking temperature for your cookies.
2. Prepare Baking Sheet: Line a baking sheet with parchment paper to prevent the cookies from sticking and to make for easier cleanup.
3. Cream Butter and Sugar: In a large mixing bowl, use a hand mixer or stand mixer to beat the unsalted butter and powdered sugar together until the mixture is light and fluffy. This should take about 2-3 minutes.
4. Add Vanilla: Pour in the vanilla extract and mix until well combined.
5. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this flour mixture to the butter mixture, mixing on low speed until just combined. Be careful not to overmix; the goal is to have a crumbly dough.
6. Incorporate Nuts and Toffee: Gently fold in the chopped pecans and toffee bits until they are evenly distributed throughout the dough.
7. Shape the Cookies: Turn the dough onto a lightly floured surface and shape it into a log, about 1-1.5 inches in diameter. Wrap the log tightly in plastic wrap and refrigerate for at least 30 minutes to firm it up, making it easier to slice.
8. Slice and Bake: Once the dough is chilled, remove it from the refrigerator and slice it into 1/4-inch thick rounds. Place the cookies on the prepared baking sheet, leaving space between each cookie as they will spread slightly.
9. Bake the Cookies: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Keep an eye on them to prevent overbaking.
10. Cool and Serve: Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your Toffee Pecan Shortbread Cookies with a cup of tea or coffee!

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Double Chocolate Toffee Cookies

Double Chocolate Toffee Cookies are a luscious treat that combines the rich flavors of chocolate and the delightful crunch of toffee. These cookies are perfect for chocolate lovers, featuring a soft, chewy texture with melted chocolate chunks and sweet toffee bits that create a heavenly burst of flavor with every bite. They are bound to impress at any holiday gathering or cookie exchange!

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C) to guarantee that the cookies bake evenly.
2. Prepare Baking Sheet: Line a baking sheet with parchment paper for easy cookie release and cleanup.
3. Cream Butter and Sugars: In a large mixing bowl, use a hand mixer or stand mixer to beat the unsalted butter, granulated sugar, and brown sugar together until the mixture is smooth and creamy, about 2-3 minutes.
4. Add Eggs and Vanilla: Crack the eggs into the bowl one at a time, mixing well after each addition. Then add the vanilla extract and blend until fully combined.
5. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. This will help to evenly distribute the leavening agent and salt.
6. Mix Dry Ingredients into Wet Mixture: Gradually add the dry mixture to the wet ingredients while mixing on low speed until just combined. Be careful not to overmix to guarantee the cookies stay tender.
7. Fold in Chocolate and Toffee: Using a spatula, gently fold in the semi-sweet chocolate chips and toffee bits until they are evenly distributed throughout the cookie dough.
8. Scoop the Dough: Using a cookie scoop or tablespoon, drop rounded dough balls onto the prepared baking sheet, leaving enough space between each cookie for spreading.
9. Bake the Cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges look set and the centers are slightly soft. Avoid overbaking for a chewy texture.
10. Cool and Serve: Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Double Chocolate Toffee Cookies!

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Vanilla Bean Toffee Sandwich Cookies

Vanilla Bean Toffee Sandwich Cookies are a delightful treat that perfectly marries the rich flavor of vanilla with the crunchy sweetness of toffee. These cookies feature two soft, buttery vanilla bean cookies sandwiched together with a luscious toffee-flavored filling. They make for a charming addition to holiday cookie platters or serve as a special dessert to impress family and friends.

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) to guarantee that the cookies bake evenly.
2. Prepare Baking Sheet: Line two baking sheets with parchment paper to make for easy removal of the cookies after baking.
3. Cream Butter and Sugars: In a mixing bowl, beat the unsalted butter, granulated sugar, and brown sugar with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
4. Add Egg and Vanilla: Add the large egg and the scraped seeds from the vanilla bean. Mix well until everything is fully incorporated.
5. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This will help guarantee that the leavening agent is evenly distributed.
6. Mix Dry Ingredients into Wet Mixture: Gradually add the dry mixture into the wet ingredients, mixing on low speed until just combined. Be careful not to overmix to keep the cookies soft.
7. Fold in Toffee Bits: Gently fold in the toffee bits using a spatula until they are evenly distributed throughout the cookie dough.
8. Scoop the Dough: Using a cookie scoop or tablespoon, drop rounded balls of cookie dough onto the prepared baking sheets, making sure to leave enough space between each cookie for spreading.
9. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the cookies are lightly golden around the edges. The centers might look slightly underbaked; they will firm up as they cool.
10. Cool the Cookies: Allow the cookies to cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely.
11. Make the Toffee Filling: In a mixing bowl, combine the powdered sugar and heavy cream until smooth and creamy. Adjust the consistency by adding more cream or powdered sugar if necessary.
12. Assemble the Sandwich Cookies: Once the cookies are completely cooled, spread a generous spoonful of the toffee filling on the flat side of one cookie. Top with another cookie, pressing gently to create a sandwich.
13. Serve and Enjoy: Repeat with the remaining cookies. Store leftovers in an airtight container, and enjoy these sweet treats with a cup of coffee or tea!

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Toffee-Covered Gingerbread Cookies

Toffee-Covered Gingerbread Cookies are a festive twist on a classic holiday treat. These cookies combine the warm, spicy flavors of gingerbread with a delightful toffee coating that adds an extra layer of sweetness and crunch. Perfect for holiday gatherings or as a gift, these cookies will surely be a hit among family and friends.

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) to guarantee that the cookies bake thoroughly and evenly.
2. Prepare Baking Sheet: Line two large baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking.
3. Cream Butter and Sugars: In a large mixing bowl, combine the unsalted butter, granulated sugar, and brown sugar. Using an electric mixer, beat the mixture on medium speed until it is creamy and smooth, about 3-4 minutes.
4. Add Molasses and Egg: Pour in the molasses and add the large egg to the creamed mixture. Mix well until fully incorporated.
5. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt. Make sure the dry ingredients are well mixed.
6. Mix Dry Ingredients into Wet Mixture: Gradually add the dry mixture into the wet ingredients, mixing on low speed until just combined. Be careful not to overmix to maintain a soft texture.
7. Chill the Dough: Cover the cookie dough with plastic wrap and refrigerate for at least 30 minutes. Chilling the dough will help the cookies maintain their shape while baking.
8. Shape the Cookies: After chilling, scoop rounded tablespoons of dough and roll them into balls. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
9. Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are firm but the centers still look slightly soft. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
10. Coat with Toffee Bits: Once the cookies are completely cool, gently press the tops of each cookie into the toffee bits, making sure the toffee adheres well.
11. Let Set: Allow the toffee-covered cookies to set for about 30 minutes before serving or storing to confirm the toffee bits remain in place.

Enjoy your delicious Toffee-Covered Gingerbread Cookies, perfect for sharing during the holiday season!

Salted Caramel Toffee Thumbprint Cookies

Salted Caramel Toffee Thumbprint Cookies are a sweet and indulgent treat perfect for the holiday season or whenever you crave something special. These cookies feature a soft and buttery base with a thumbprint filled with rich caramel and sprinkled with a touch of sea salt, making them the ideal balance of sweet and savory. The addition of toffee bits elevates the texture, resulting in a deliciously addictive cookie that’s sure to impress.

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). This allows for even baking of your cookies.
2. Prepare Baking Sheet: Line a baking sheet with parchment paper. This will help prevent the cookies from sticking and facilitate easy cleanup.
3. Cream Butter and Sugars: In a large mixing bowl, combine the unsalted butter, granulated sugar, and brown sugar. Use an electric mixer on medium speed to beat the mixture until it becomes light and fluffy, approximately 3-4 minutes.
4. Add Egg and Vanilla: Add the large egg and vanilla extract to the butter-sugar mixture. Continue mixing until everything is well incorporated.
5. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until well combined.
6. Mix Together: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Make sure not to overmix as this can lead to tough cookies.
7. Fold in Toffee Bits: Gently fold in the toffee bits into the cookie dough using a spatula or wooden spoon until evenly distributed.
8. Shape the Cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Place the balls on the prepared baking sheet, spacing them about 2 inches apart.
9. Create Thumbprints: Using your thumb or the back of a teaspoon, make an indent in the center of each dough ball to create the thumbprint.
10. Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set.
11. Add Caramel: Remove the cookies from the oven and immediately fill each thumbprint with about a teaspoon of caramel sauce.
12. Sprinkle with Sea Salt: After adding the caramel, sprinkle a pinch of sea salt on top of each cookie while the caramel is warm.
13. Cool Completely: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Enjoy your Salted Caramel Toffee Thumbprint Cookies with a cup of tea or coffee for a delightful treat!