The Recipe: These Salted Vanilla Toffee Cookies come to us from Sally’s Baking Addiction, an awesome website for those of us who cannot get enough tasty carbs in our life. If you do not already know Sally, waste no time in checking out her site.
What Makes It Special? Strong vanilla flavor, no-chocolate toffee chips, and that final garnish of sea salt.
Oooooh boy, these are good.
Kitchen Tip: The cookie dough needs to chill for at least 3 hours before baking, so plan ahead. Click on the photos to enlarge them and read the captions.
Recipe source: Sally’s Baking Addiction
- 1 cup unsalted butter, softened to room temperature
- 1/2 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- Seeds from 1/2 a vanilla bean
- 2 1/2 cups all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups Heath English Toffee Bits 'O Brickle
- Flaky sea salt, for sprinkling
- In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy.
- Add the granulated sugar and brown sugar and beat on medium high speed until fluffy and light in color.
- Beat in eggs, vanilla, and vanilla bean seeds on high speed. Scrape down the sides and bottom of the bowl as needed.
- In a separate bowl, whisk the flour, cornstarch, baking soda and salt together until combined.
- On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick.
- Add the toffee bits, mix on low for about 5-10 seconds until evenly disbursed. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 3 hours and up to 3 days. Chilling is mandatory for this cookie dough.
- Remove cookie dough from the refrigerator and allow to sit at room temperature for 20 – 30 minutes. This will make the cookie dough easier to scoop and roll.
- Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- The chilled dough might be slightly crumbly but will loosen up a bit as you roll it into individual balls. Each cookie should be about 1 tablespoon of dough. Sprinkle with just a little sea salt.
- Bake the cookies for 10 minutes (11 minutes for crispier cookies), until slightly golden brown around the edges. Switch and rotate the pans once during cooking.
- The baked cookies will look extremely soft in the centers when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. If the cookies are too puffy, try gently pressing down on them with the back of a spoon. They will slightly deflate as you let them cool.
- Transfer to cooling rack to cool completely. Sprinkle with additional sea salt if desired.
Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. Baked cookies freeze well - up to three months. Unbaked cookie dough balls freeze well - up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw.