Toffeedoodle Cookies

By Maria Lichty

Published on December 18, 2023

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Snickerdoodles are one of my all-time favorite cookies, especially during the holidays. I love classic snickerdoodles, but I also love making brown butter salted caramel snickerdoodles, chocolate snickerdoodles, biscoff snickerdoodles, pumpkin snickerdoodles, and even snickerdoodle blondies.

Meet Toffeedoodles, my new favorite twist on the classic cookie. Starbucks makes a toffeedoodle cookie and it is fine, but my Toffeedoodle cookies are AMAZING! Starbucks should probably hire me..ha!

My toffeedoodle cookies are soft, chewy, with the perfect amount of toffee bits inside. There is also the perfect amount of cinnamon sugar. They are such a fun and delicious cookie. The addition of toffee makes the cookies extra special.

Ingredients

• All-purpose flour– I use unbleached flour. When measuring flour, always fluff, level, and spoon the flour into the measuring cup. Never pack flour into the cup or the cookies will be puffy and dry.
• Cream of tartar– the acid in cream of tartar gives snickerdoodles their distinctive tangy flavor and makes the cookies chewy. Look for it in the baking aisle.
• Baking soda– make sure it is fresh!
• Salt– use kosher salt.
• Granulated sugar– to sweeten the cookies.
• Unsalted butter– at room temperature. Make sure the butter isn’t too soft or greasy. It should barely give when pressing with your thumb.
• Eggs– use large eggs for baking.
• Vanilla extract– pure vanilla extract is the best!
• Toffee bits– I use Heath BITS O’ BRICKLE Toffee Bits. Make sure you buy the toffee bits WITHOUT chocolate.
• Cinnamon & Sugar mixture– for rolling the cookies in!

How to Make Toffeedoodle Cookies

• Preheat the oven to 350 degrees F. Line 2 large baking sheets with a Silpat baking mat or parchment paper and set aside.
• In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt. Set aside.

• In the bowl of a stand mixer, beat the butter and sugar together until light and creamy, about 2 minutes. Scrape down the sides of the bowl with a spatula, if necessary.
• Add the eggs and vanilla extract and beat until combined.

• Turn the mixer off and add all the dry ingredients. Mix on low until just combined. Don’t over mix.

• Stir in the toffee bits.

• Roll the cookie dough into balls, about 2 tablespoons of dough per cookie.
• In a small bowl, combine the sugar and cinnamon. Roll the cookie balls into the cinnamon sugar mixture, making sure each cookie ball is generously coated.

• Place the cookie dough balls onto the prepared baking sheet, about 2 inches apart. Bake for 8 to 10 minutes or until cookies are set around the edges but still soft in the center. Check early to be safe, you don’t want to over bake. The cookies will set up after they cool.

• Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes. Transfer to a wire cooling rack and cool completely.

How to Store & Freeze

• Store cooled cookies in an airtight container on the counter for up to 3 days.
• You can also freeze baked cookies. Place cooled toffeedoodles in a freezer bag or container and freeze for up to 2 months.
• If you want to freeze the cookie dough, roll into balls and place on a baking sheet. Freeze for 30 minutes or until hard. Place the balls in a freezer container or freezer bag and freeze for up to two months. When ready to bake, preheat the oven and roll the balls in the cinnamon sugar mixture. You don’t have to defrost, just add a few minutes to the baking time.

More Snickerdoodle Recipes

• Snickerdoodle Cookies
• Brown Butter Salted Caramel Snickerdoodles
• Pumpkin Snickerdoodles
• Chocolate Snickerdoodles
• Brown Butter Biscoff Snickerdoodles
• Brown Butter Salted Caramel Snickerdoodle Blondies

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Cookies

Toffeedoodle Cookies

Soft and chewy snickerdoodles dotted with toffee bits and rolled in cinnamon sugar. If you like Starbucks toffeedoodle cookies, you will LOVE my recipe. I think they are even better!

5 from 8 votes

PrintSave RecipeReview

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Cuisine American

Servings 36 cookies

Cook ModePrevent your screen from going dark

Ingredients

  

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For the Cookies:

• 3 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups granulated sugar
• 1 cup unsalted butter, at room temperature
• 2 large eggs
• 1 1/2 teaspoons vanilla extract
• 1 cup toffee bits, I use HEATH BITS O’ BRICKLE Toffee Bits

Cinnamon Sugar Topping:

• 3 tablespoons granulated sugar
• 3 teaspoons ground cinnamon

Instructions

 

• Preheat the oven to 350 degrees F. Line 2 large baking sheets with a Silpat baking mat or parchment paper and set aside.
• In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt. Set aside.
• In the bowl of a stand mixer, beat the butter and sugar together until light and creamy, about 2 minutes. Scrape down the sides of the bowl with a spatula, if necessary.
• Add the eggs and vanilla extract and beat until combined.
• Turn the mixer off and add all the dry ingredients. Mix on low until just combined. Don’t over mix.
• Stir in the toffee bits.
• Roll the cookie dough into balls, about 2 tablespoons of dough per cookie.
• In a small bowl, combine the sugar and cinnamon. Roll the cookie balls into the cinnamon sugar mixture, making sure each cookie ball is generously coated.
• Place the cookie dough balls onto the prepared baking sheet, about 2 inches apart. Bake for 8 to 10 minutes or until cookies are set around the edges but still soft in the center. Check early to be safe, you don’t want to over bake. The cookies will set up after they cool.
• Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes. Transfer to a wire cooling rack and cool completely.

Nutrition

Calories: 161kcal, Carbohydrates: 22g, Protein: 2g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 29mg, Sodium: 60mg, Potassium: 48mg, Fiber: 0.4g, Sugar: 14g, Vitamin A: 247IU, Vitamin C: 0.02mg, Calcium: 8mg, Iron: 1mg

Keywords cinnamon, snickerdoodle

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