Toffee Doodles Cookies

4.83 from 23 votes

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.

Prep Time 10

Cook Time 8

Total Time 18

Servings cookies

Author Melissa Williams

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.
2 Tablespoons granulated white sugar, 2 teaspoons cinnamon
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.
1.5 cups granulated white sugar, ½ cup salted butter
Add in the vanilla extract and eggs, mixing well.
1 teaspoon vanilla extract, 2 large eggs
Use a spatula to stir in the flour, cream of tartar, baking soda, and salt until fully combined.
2 ¾ cups all purpose flour, 1 teaspoon cream of tartar, ½ teaspoon baking soda, ½ teaspoon salt
Stir in the toffee bits until evenly distributed.
¾ cup toffee bits
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

For extra flavor, use brown butter—chill dough before scooping.
Toffee bits can be plain or chocolate-coated—your choice!
Mix in extra toffee or white chocolate chips for variety.
Bring butter and eggs to room temp for even baking.
Use a cookie scoop for uniform size and consistent baking.
Store in an airtight container at room temp for up to 1 week.
Freeze fully cooled cookies for up to 3 months.

Nutrition