Description
These Honey and Toffee Cookies are a delightful American dessert featuring a perfect balance of sweetness from honey and rich, buttery toffee bits. Soft and chewy with a golden-brown edge, they are easy to make and ideal for any occasion. Optional flaky sea salt adds a sophisticated touch, enhancing the cookie’s flavors beautifully.
Ingredients
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup honey
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Add-ins and Garnish
- 3/4 cup toffee bits (such as Heath)
- Optional: flaky sea salt for topping
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, honey, and light brown sugar until the mixture is light and fluffy, which usually takes about 3-5 minutes.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until the mixture is smooth and fully combined, ensuring an even texture for your dough.
- Mix Dry Ingredients: In a separate bowl, whisk the all-purpose flour, baking soda, and salt together to distribute the leavening agents evenly.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until a soft dough forms, being careful not to overmix.
- Fold in Toffee Bits: Gently fold the toffee bits into the dough to disperse them evenly without breaking them up too much.
- Scoop and Arrange Dough: Scoop the dough into 1 1/2 tablespoon-sized balls and position them about 2 inches apart on the prepared baking sheet to allow for spreading.
- Bake the Cookies: Bake the cookies for 9–11 minutes, or until the edges turn golden brown and the centers are set but still soft, to achieve chewy texture.
- Add Optional Topping: If desired, immediately sprinkle the freshly baked cookies with flaky sea salt to add a layer of flavor contrast.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, preventing sogginess.
Notes
- To achieve chewier cookies, be careful not to overbake; remove cookies when edges are golden but centers remain soft.
- Chilling the dough for 30 minutes before baking can help control spreading and intensify flavors.
- Store cookies in an airtight container at room temperature for up to 1 week to maintain freshness.
