Chewy Toffee Doodle Cookies (Printable Version)
Soft, chewy toffee doodle treats with cinnamon sugar and rich buttery flavor.
# Ingredients Required:
→ Dry Ingredients
01 -
375 grams all-purpose flour
02 -
8 grams cream of tartar
03 -
5 grams baking soda
04 -
3 grams salt
→ Wet Ingredients
05 -
227 grams unsalted butter, softened
06 -
200 grams granulated sugar
07 -
110 grams light brown sugar, packed
08 -
2 large eggs, room temperature
09 -
5 milliliters vanilla extract
→ Add-ins
10 -
170 grams toffee bits (e.g., Heath Bits o’ Brickle)
→ Coating
11 -
50 grams granulated sugar
12 -
8 grams ground cinnamon
# Guide to Cooking:
01 -
Preheat oven to 175°C. Line two baking sheets with parchment paper and set aside.
02 -
In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt until evenly mixed.
03 -
Using an electric mixer on medium speed, beat butter, granulated sugar, and brown sugar until light and fluffy, approximately 2 to 3 minutes. Scrape bowl sides and bottom and mix briefly again.
04 -
Reduce mixer speed to low. Add eggs one at a time, then vanilla extract, mixing until fully combined.
05 -
Gradually add dry ingredients into wet ingredients, mixing until approximately half combined. Fold in toffee bits, continuing until no flour streaks remain.
06 -
In a small bowl, stir together granulated sugar and ground cinnamon.
07 -
Portion dough into 22 ml (1.5 tablespoon) balls. Roll each ball thoroughly in cinnamon sugar to coat all sides.
08 -
Place coated balls on prepared baking sheets spaced 5 cm apart. Bake for 8 to 10 minutes, until edges are set and tops appear slightly puffed.
09 -
Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
# Extra Suggestions:
01 -
Use room temperature butter and eggs for optimal texture.
02 -
Store completely cooled cookies in an airtight container at room temperature.
03 -
Toffee bits may be substituted with chocolate chips or chopped nuts as desired.