Toffee Doodle Cookies

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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. 

toffee doodle cookies on a white plate.

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.

overhead shot of toffeedoodle cookies piled on a baking sheet.

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.
overhead shot of labeled ingredients laid out to make toffee doodles.


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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
overhead shot of cookie dough in a glass mixing bowl.

What to serve with Toffee Doodle Cookies


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.


These pair well with everything from a cold glass of milk to a hot cup of tea, coffee, or hot chocolate.

cookie dough ball in a bowl of cinnamon & sugar.

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!
overhead shot of cookie dough balls on a baking sheet.

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.

overhead shot of cookies on a baking sheet.


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.

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stack of toffee doodle cookies with a bite missing from the top.

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toffee doodle cookies on a white plate.

Toffee Doodles Cookies

Melissa Williams
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.
4.83 from 17 votes
Prep Time 10 mins
Cook Time 8 mins
Total Time 18 mins
Course Dessert
Cuisine American
Servings 48 cookies
Calories 93 kcal


For the cinnamon sugar coating

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


  • 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.



Store leftovers in an airtight container at room temperature for up to a week. 
Using a #50 cookie scoop (approximately 1 tablespoon of dough) will make 4 dozen cookies. 
Toffee bits are often Heath brand. If you like more bits, you can add up to 1.25 cups. 


Serving: 1gCalories: 93kcalCarbohydrates: 15gProtein: 1gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 17mgSodium: 59mgPotassium: 24mgFiber: 0.2gSugar: 9gVitamin A: 113IUVitamin C: 0.01mgCalcium: 5mgIron: 0.4mg

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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