Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Toffee Icebox Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 76 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 10-12 minutes per batch
  • Total Time: 2 hours 25 minutes (including chilling)
  • Yield: 28–32 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Toffee Icebox Cookies are buttery, crunchy delights packed with sweet toffee bits and optional chocolate chunks. Chilled dough slices bake to golden edges, creating the perfect balance of chewy and crisp textures. A drizzle of caramel sauce adds an extra layer of sweetness for a truly indulgent treat.

Ingredients

Cookie Dough

  • 1 cup unsalted butter, softened
  • 1/2 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 3/4 cup toffee bits
  • 1/3 cup chocolate shavings or mini chocolate chips (optional)

Topping

  • 1/4 cup caramel sauce, for drizzling (optional)

Instructions

  1. Cream Butter and Sugars: In a large bowl, cream together the unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which usually takes about 3-5 minutes with an electric mixer. This creates the base texture of the cookies.
  2. Add Egg Yolk and Vanilla: Mix in the egg yolk and vanilla extract thoroughly until fully incorporated, ensuring an even flavor and smooth dough consistency.
  3. Combine Dry Ingredients: Gradually stir in the all-purpose flour and salt just until combined. Avoid overmixing to keep the cookies tender and prevent toughness.
  4. Fold in Toffee and Chocolate: Gently fold the toffee bits and optional chocolate shavings or mini chips into the dough to distribute them evenly without breaking them down.
  5. Shape and Chill Dough: Divide the dough into two logs approximately 2 inches in diameter, wrap each log tightly in plastic wrap, and refrigerate for at least 2 hours or overnight. This chilling process firms the dough for easier slicing and helps develop flavors.
  6. Preheat Oven and Prepare Baking Sheet: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and promote even baking.
  7. Slice Dough: Remove chilled dough from the fridge and slice into 1/4-inch thick rounds. Arrange the slices evenly on the prepared baking sheet, allowing space for spreading.
  8. Bake Cookies: Bake the cookies in the preheated oven for 10–12 minutes or until the edges are lightly golden, indicating they are perfectly baked with a slightly crisp edge and soft center.
  9. Cool and Drizzle: Let the cookies cool completely on a wire rack. If desired, drizzle caramel sauce over the cooled cookies and allow the caramel to set before serving or storing.

Notes

  • Chilling the dough is essential for shape retention and flavor development.
  • For chewy centers, do not overbake; remove cookies when edges are just golden.
  • Chocolate chips are optional but add a nice contrast to the toffee sweetness.
  • Store cookies in an airtight container at room temperature for up to one week.
  • Can be frozen before or after baking for longer storage; thaw/cool completely before serving.

Find it online: https://slsrecipes.com/toffee-icebox-cookies-recipe/