Toffee Doodle Cookies are my personal twist on a traditional snickerdoodle cookie! Imagine your favorite cookie, rolled in a sugar-cinnamon mixture, and stuffed with crunchy toffee bits. Is your mouth watering yet?!Jump to Recipe
Toffee Doodle Cookie Recipe
Toffee Doodles are the perfect cookie to satisfy your sweet tooth. This recipe is very similar to the Starbucks toffeedoodle cookies. Some people love this recipe during the holiday season, but I love to make these perfectly chewy cookies are year long.
Ingredients for Toffee Doodle Cookies
- Salted Butter (softened) – I always prefer salted, but if you only have unsalted butter, just add an extra pinch of salt to the dough.
- Margarine (softened) – We’ll use margarine in this recipe to give the edge of the cookie a buttery crisp texture. You can use all butter, if needed, just know that the cookies won’t spread quite as much if using all butter.
- Granulated Sugar
- Light Corn Syrup – Corn syrup gives the final cookie a perfectly chewy texture.
- Vanilla Extract – This is my favorite pure vanilla extract for baking.
- All Purpose Flour
- Baking Soda
- Toffee Bits – I always purchase a bag of toffee bits like these Heath Toffee Bits. These can be found down the baking aisle by the chocolate chips. We are using the entire bag in this recipe.
- Granulated Sugar – This additional sugar is to make the cinnamon sugar mixture.
How to Make a Toffee Snickerdoodle Cookies
- Begin by preheating the oven to 350°F.
- Prepare your baking sheet by lining it with parchment paper or a silicone baking mat, then set aside.
- In the bowl of a stand mixer, or with a handheld electric mixer and a large bowl, cream together the margarine, softened butter, and sugar until well combined.
- Scrape the sides of the bowl to include all ingredients, then add in the egg, corn syrup, and pure vanilla extract. Mix until fully combined.
- Now add the dry ingredients (flour, baking soda and salt) and continue to mix until a soft dough forms.
- Next, add the toffee pieces to the flour mixture and mix until evenly distributed throughout the dough.
- Portion the dough out into your desired size of cookie dough balls. I like to use my #24 cookie scoop that uses about 3 tbsp of dough for a medium sized cookie.
- In a small bowl combine the cinnamon sugar mixture.
- Then, roll each cookie dough ball into the cinnamon sugar, pressing the mixture into the cookie dough like you would with a classic snickerdoodle cookie.
- Repeat this with the remaining dough and place each ball on your prepared cookie sheet.
- Bake at 350°F for about 11-13 minutes.
- When the cookie has flattened, spread, and the edges are beginning to turn golden brown, they are ready to come out of the oven.
- After removing from the oven, allow the cookies to cool directly on the pan for about 5 minutes before transferring to a wire rack to finish cooling.
- Store your cookies in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.
How to Store Leftover Cookies:
Store your Toffee Doodle Cookies in an airtight container for up to 3 days. Pro tip, you can also store most any classic cookie in the freezer for up to 3 months.
How to Freeze Cookies:
Flash freeze your cookies first by placing them in a single layer on a cookie sheet and freezing the entire tray for 1 hour. After the cookies are frozen, you can then toss the cookies into a zip top freezer bag and store in the freezer for up to 3 months. The best part of flash freezing the cookies in a single layer first is that you don’t have to worry about the stacked cookies freezing to each other.
How to Freeze Unbaked Cookie Dough:
Freezing cookie dough is great for when you have extra dough leftover or just want to save some to bake a warm cookie at a moments notice. This is the ONLY way I freeze cookie dough.
Recipes Similar to Toffee Doodle Cookies
Toffee Doodle Cookies
- 1 1/4 cup (288g) granulated sugar
- 1/2 cup (111g) salted butter softened
- 1/2 cup (111g) margarine softened
- 1 egg
- 2 tbsp corn syrup
- 1 tsp vanilla extract
- 2 1/2 cups (380g) all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 8 oz bag toffee bits
Cinnamon- sugar mixture
- 1/4 cup (57.5g) granulated sugar
- 1 1/2 tsp ground cinnamon
- Preheat the oven to 350°F (180° C). Line your baking sheet with parchment paper or a silicone baking mat. Set aside.
- In the bowl of a stand mixer or with an electric hand mixer, cream together the sugar, margarine and butter until well combined.
- Scrape the sides of the bowl and add in the egg, corn syrup, and vanilla extract. Mix until combined.
- Add the flour, baking soda and salt, mix until the dough forms.
- Add the toffee bits to the dough and mix until evenly distributed.
- Portion the dough out into your desired size. I like to use my #24 scoop that uses 3 tbsp of dough.
- In a small bowl, combine the cinnamon sugar mixture.
- Roll each ball of dough into the cinnamon sugar, pressing the mixture onto the cookie dough. Repeat with remaining dough.
- Bake at 350°F (180° C) for 11-13 minutes. The cookie will flatten, spread and the edges should start to turn golden brown when they are ready to come out of the oven.
- Allow the cookies to cool on the pan for 5 minutes before transferring to a wire cooling rack.
- Store in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.