Description
These Honey and Toffee Cookies combine the natural sweetness of honey and the rich, buttery crunch of toffee bits for a delightful treat. Soft and chewy with golden edges, they’re perfect for sharing at gatherings or enjoying with a cup of tea.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup honey
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Add-ins
- 1 cup toffee bits
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking and facilitate easy cleanup.
- Cream Butter, Honey, and Sugar: In a large bowl, beat together the softened butter, honey, and brown sugar until the mixture becomes light and fluffy, which incorporates air for a tender cookie texture.
- Add Egg and Vanilla: Mix in the egg and vanilla extract thoroughly until the batter is smooth and well combined.
- Mix Dry Ingredients: In a separate bowl, whisk the all-purpose flour, baking soda, and salt to ensure even distribution of the leavening agent and seasoning.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture while stirring gently, just until no flour streaks remain to avoid overmixing which can make cookies tough.
- Fold in Toffee Bits: Gently fold the toffee bits into the cookie dough evenly, making sure every spoonful has that delightful crunch.
- Shape Cookies: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing each about 2 inches apart to allow for spreading during baking.
- Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes or until the cookie edges turn golden brown, signaling they are perfectly baked.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up slightly, then transfer them to a wire rack to cool completely for best texture.
Notes
- For chewier cookies, slightly underbake and allow them to finish cooking on the hot baking sheet.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- Use good quality toffee bits for the best flavor and texture infusion.
- Butter should be softened but not melted for proper creaming with sugar and honey.
- You can substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber.
