You can’t beat buttery soft cookies full of crunchy sweet bits of toffee! These toffee cookies are easy to make and absolutely delicious. They are perfect for the holidays or any time of year!

My husband’s favorite candy bar has always been a Heath bar, so when I discovered toffee bits several years ago I knew that I could whip up some cookies that he would love! Ever since then these have become a staple in my house! My family requests them every holiday season, and pretty much every time I mention baking cookies! This is a favorite cookie recipe in my house!

These cookies are soft chewy cookies, buttery and delicious and chock full of toffee pieces! The toffee and sugar cookie dough make a delightful flavor combination that everyone loves.

This dough does need some time to chill so make sure to plan ahead!

These cookies are great because they are an easy slice and bake cookie. Once you have the dough made it is easy to make cookies when you are ready. By slicing and baking them you get uniform size cookies that are great for gifting or displaying on a dessert table!

Here’s what you’ll need for these toffee cookies-

Find the exact measurements in the printable recipe card at the bottom of this post.

Flour– All purpose flour works beautifully for these cookies.

Baking Powder– This helps the cookies rise and have a great texture.

Salt– I like to use sea salt but table salt works well too!

Butter– You can use salted or unsalted butter. Make sure to soften it to room temperature before you get started.

White Sugar- You can use white sugar or organic cane sugar.

Brown Sugar- This adds a delicious rich flavor to the cookies.

Egg– Use a nice large fresh egg.

Vanilla– Use pure vanilla extract for best results.

Toffee Bits– You can use Heath bits or any other plain toffee bits.

Here’s how to make these cookies-

First, in the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with an electric mixer cream butter until light and fluffy.

Add in brown and white sugar, vanilla and egg, continue mixing, until everything is well incorporated.

In a medium bowl whisk flour, baking powder, and salt.

Add the flour mixture gradually to the wet ingredients mixing, and scraping the sides with a rubber spatula after each addition, until all the flour is well incorporated.

Fold in the toffee chips and mix until evenly distributed.

Place dough in the center of a sheet of wax paper or parchment paper. Using the paper to keep the dough from sticking to your hands form the dough into a log with a 2 inch diameter.

Wrap the dough in the wax or parchment paper and refrigerate for at least an hour.

Once the dough has chilled it is time to bake cookies!

Preheat the oven to 350 and line a baking sheet with parchment paper.

Using a sharp knife slice the cookie dough into 1/4-1/2 in slices.

Place about 2 inches apart on the cookie sheet .

Bake for 10-14 minutes or until the edges are golden brown and the center appears dry. Don’t overbake.

Allow to cool for a few minutes on the baking sheet before moving to a wire rack to cool completely.

Variations & FAQ

Can I make this dough ahead of time? The great thing about icebox cookie dough is that you can make it and keep it the fridge til you’re ready to bake. This dough will keep well for 3-4 days. If you’re refrigerating it for more than a couple of hours wrap the dough in plastic wrap to keep it tasting fresh.

Can I make smaller cookies? If want to make a lot of cookies that are a smaller size you can roll the dough to a smaller diameter. The cooking time will need adjusted though so make sure to monitor them closely. You can also use a dough scoop to scoop the dough, roll balls of dough and flatten them slightly before baking.

Can I use Heath bits with chocolate? Absolutely! If you love the combination of toffee and chocolate flavor you can crush Heath bars or buy the bits that have the toffee and chocolate. You can also swap out half the toffee bits for mini chocolate chips.