Christmas Cookies with Toffee Bits
A festive, buttery cookie filled with crisp toffee pieces and balanced with both brown and granulated sugars. These cookies bake until delicately golden around the edges while remaining pleasantly tender in the center.
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Ingredients
- 1 1/3 cups toffee baking bits
- 2 1/4 cups all-purpose flour preferably King Arthur all-purpose flour
- 1 teaspoon pure vanilla extract for enhanced flavor and fragrance
- 3/4 cup firmly packed light brown sugar
- 2 large eggs
- 1/2 cup unsalted butter softened to room temperature
- 1 teaspoon baking soda
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Lightly coat a cookie sheet with grease or cover it with parchment paper to help prevent sticking.
- In a medium mixing bowl, combine the all-purpose flour, baking soda, and salt. Stir until evenly incorporated, then place the dry mixture aside.
- In a large bowl, beat the softened butter with the granulated sugar, packed brown sugar, and vanilla extract until the mixture becomes creamy and thoroughly blended.
- Add the eggs individually, beating well after each addition so that each egg is fully incorporated before adding the next.
- Slowly blend the prepared flour mixture into the wet ingredients. Continue mixing until a uniform cookie dough forms.
- Fold the toffee bits into the dough, distributing them evenly throughout the mixture.
- Scoop rounded teaspoonfuls of dough onto the prepared cookie sheet, leaving even spacing between each portion.
- Bake for 9 to 11 minutes, or until the cookie edges develop a light golden-brown color.
- Remove the baking sheet from the oven and allow the cookies to rest briefly on the sheet. Transfer them to a wire cooling rack and leave them until completely cooled.
Notes
For the most pronounced vanilla aroma and flavor, use a good-quality vanilla extract. Allowing the butter to soften naturally at room temperature helps it blend smoothly with the sugars.