This easy Toffee Doodle cookie recipe takes everything you love about snickerdoodles up a notch by filling them with toffee bits! They are soft, chewy, and rolled in just the right amount of cinnamon and sugar.
Snickerdoodles with Toffee Bits
I love the classic soft and thick snickerdoodles, but I know that there are plenty of ways to get creative with them too!
I’ve made Christmas snickerdoodles (or Christmasdoodles as I like to call them) before and they were a hit, so this time I thought about adding some heath toffee bits to the dough and calling them toffeedoodles!
The toffee doodle cookies turned out amazing! My mom has asked about them several times since I first made them.
Soft, chewy, and sweet, bits of toffee flecked throughout, and the familiar coating of cinnamon and sugar round out every bite.
This easy recipe is all done in one bowl, with no chill time, and it yields more cookies than you’ll know what to do with!
Serve some, eat some, share some, and freeze some!
Why you’ll love these Toffee Doodle Cookies
Delicious cookie – They’re like your old favorite traditional snickerdoodle cookie, but better! Adding in the crunch toffee bits make for a flavorful surprise. They’ll be your new favorite cookie!
One bowl – Everything is done in one bowl making this a quick recipe with easy cleanup.
The perfect cookie for the holiday season – These are a classic cookie perfect for all kinds of dessert trays, holiday parties, cookie exchanges, and even just to snack on with a hot cup of cocoa!
Freezer-friendly – So, double the batch if you must. Homemade cookies on demand!
Equipment you’ll need
- Mixing Bowl – One large bowl is all you’ll need.
- Electric Mixer – I opt for a hand mixer more often than my stand mixer, but either works.
- Cookie Scoop – I have a variety of sizes of cookie scoops. They make the easiest, most uniform cookie dough balls. In this batch, I used a size 50, which holds just over 1 tablespoon of dough.
- Baking Sheets – I like to use a lipped baking sheet so no dough balls roll off and hit the floor. For the best results, line the pans with parchment paper or silicone mats.
Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe. Scroll all the way down for the full recipe card.
- Granulated White Sugar – Gives the cookies their delicious sweetness. You’ll also use some of it to make the cinnamon sugar mixture for the coating.
- Butter – It needs to be soft enough to be able to cream, so bring it to room temperature well enough in advance. Use unsalted butter so you can control the amount you’re adding to the cookie dough.
- Vanilla Extract – A yummy flavor addition that gives these cookies warm and cozy vibes. Try to use pure vanilla extract instead of imitation if you can.
- Large Eggs – Needed to bind the ingredients together so that the cookies don’t fall apart.
- All-Purpose Flour – A mild-tasting flour that gives the toffee doodle cookies their structure.
- Cream of Tartar & Baking Soda – Toffee doodle cookies, just like the perfect snickerdoodles are soft and chewy which is because of the combination of cream of tartar and baking soda.
- Salt – Brings out the flavors of all the other ingredients, maximizing the taste of these delicious cookies.
- Toffee Bits – The most popular brand is Heath, but use whatever you can find. Little bits of sweet toffee pieces are what make this toffee doodle cookie recipe extra special.
- For the Coating – A simple mixture of cinnamon and granulated white sugar.
How to make toffee snickerdoodle cookies
- Step One: First, in a small bowl, mix together the sugar-cinnamon mixture and set it aside. Then cream the softened butter and sugar in a large mixing bowl until light and fluffy. Next, add in the vanilla extract and eggs and mix well. For this you can use a hand mixer or a stand mixer with the paddle attachment.
- Step Two: Use a spatula to stir in the flour, cream of tartar, baking soda, and salt until fully combined into a dough. Stir in the toffee bits and make sure they’re evenly distributed throughout the mixture.
- Step Three: Portion the dough into 1” balls using a cookie scoop. Take the dough and roll it between the palm of your hands to smooth them out. Roll them in the cinnamon sugar mixture then place them on a prepared baking sheet lined with parchment paper or a silicone mat.
- Step Four: Bake in a preheated 400-degree oven for 8-10 minutes until the edges are slightly golden. They will be soft when you remove them, so allow them to rest on the pan for about 5 minutes before you transfer them to a wire rack to cool completely.
What to serve with Toffee Doodle Cookies
Desserts
You can’t have a cookie tray with just one type of cookie! I would serve these with chocolate dipped butter cookies, white chocolate dipped peppermint cookies, iced oatmeal cookies, and of course Christmas snickerdoodles and classic snickerdoodles.
Drinks
These pair well with everything from a cold glass of milk to a hot cup of tea, coffee, or hot chocolate.
Tips & Substitutions
- To ramp up the flavor, even more, use brown butter in your dough. It’ll be melted, so you’ll need to chill the dough before you scoop it out.
- Use toffee bits with or without a chocolate coating for extra yum. It’s up to you!
- Try adding extra toffee chips or even white chocolate chips to the dough!
- Bring all your ingredients to room temperature. Since the butter is softened at room temperature, bring your eggs out at the same time. This will help with even baking.
- Using a cookie scoop will help make sure all toffee doodle cookies are the same size. Not only will this help to make sure they’re all baking evenly, but it’ll prevent fighting for the biggest cookie!
How to store Toffee Doodle Cookies
How to store leftovers
Keep these chewy toffee snickerdoodles stored in an airtight container at room temperature for up to 1 week.
Can I freeze toffee doodles?
Once completely cooled, store the toffee doodle cookies in a freezer-friendly container or zip-top bag and keep the cookies frozen for up to 3 months.
FAQs
What if I don’t have cream of tartar?
My initial reaction is to tell you to run, don’t walk, to the store to get some. It’s an essential ingredient and makes the toffee doodle cookies as chewy as they are.
However, if you are desperate to make them (who can blame you) you could try substituting 2 tsp of either lemon juice or vinegar to create a similar reaction with the baking soda.
I’ve never done it myself, but I’m told it works. Let me know if you try!
How many cookies will this toffee doodle cookie recipe make?
If you’re using a #50-sized scoop (which is about 1 Tablespoon of dough) then this recipe will yield 4 dozen cookies. So, needless to say, a lot!
Freeze some for later, or give some to friends and neighbors, you’ll definitely have plenty to share.
Can I make these toffee doodle cookies ahead and freeze the dough?
You can freeze the dough balls before baking. Flash freeze them on a baking sheet until solid and then keep them in a freezer bag for up to 3 months. When you’re ready to bake them, you can do that straight from frozen.
Need more cookie recipes? Try these:
Kitchen Sink Cookies (Panera Copycat)
Chocolate Chip Snowball Cookies
White Chocolate Macadamia Nut Cookies
Click here for my entire collection of cookie recipes.
Toffee Doodles Cookies
Ingredients
For the cinnamon sugar coating
- 2 Tablespoons granulated white sugar
- 2 teaspoons cinnamon
For the toffeedoodles
- 1.5 cups granulated white sugar
- ½ cup salted butter at room temperature
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 ¾ cups all purpose flour
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup toffee bits
Instructions
- Preheat the oven to 400° F and line two baking sheets with parchment paper or silicone mats. Set aside.
- In a shallow bowl, mix together the cinnamon and sugar coating ingredients and set aside.
- To a large mixing bowl, using a hand mixer (or the bowl of a stand mixer fitted with the paddle attachment), cream together the sugar and butter until light and fluffy.
- Add in the vanilla extract and eggs, mixing well.
- Use a spatula to stir in the flour, cream of tartar, baking soda, and salt until fully combined.
- Stir in the toffee bits until evenly distributed.
- Use a medium cookie scoop to portion the dough into approximately 1" balls. Roll the ball between your palms to smooth them, and then roll in the prepared cinnamon and sugar coating. Place on the pan.
- Bake for 8-10 minutes or until edges are just golden. Remove from the oven and let rest on the pan for up to 5 minutes before moving to a wire rack to cool.
Video
Notes
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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