Salted Toffee Cookies – Mrs. Field’s Copycat Recipe
Ingredients:
1 ½ sticks unsalted butter (or 6 oz), room temperature
½ cup brown sugar
1/3 cup granulated sugar
1 teaspoon vanilla extract
2 eggs
2 cups flour
½ teaspoon salt
½ teaspoon baking soda
1 cup toffee bits
Directions:
-Preheat the oven to 350 degrees F
-In a medium bowl combine the butter, both sugars and vanilla extract until well combined. Add in the eggs one at a time and combine until fully incorporated.
-In a separate bowl, mix together the flour, salt and baking soda. Fold in the dry ingredients into the wet ingredients being careful not to overmix. Once it is almost fully combined, add in your toffee bits and finish folding.
-Take about two tablespoons of cookie dough or an ice cream scoop amount and place them on a baking tray lined with parchment paper keeping each dollop of dough about an inch and a half apart from each other. Place in the oven and bake for 15 minutes or until bottom of cookies form a golden-brown color.
Freezing instructions: Scoop completed dough in two tablespoons or using an ice cream scoop and place on to a baking tray lined with parchment paper. Place entire baking tray into freezer for 30 minutes allowing to “flash-freeze”. Once frozen, store in a labeled airtight container or plastic bag. To bake, remove from freezer and bake on baking tray with parchment paper for 20-25 minutes or until cookies are golden-brown on the bottoms.
Salted Toffee Cookies – Mrs. Field’s Copycat Recipe
Ingredients
- 1 ½ sticks unsalted butter or 6 oz, room temperature
- ½ cup brown sugar
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 2 cups flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 cup toffee bits
Instructions
- -Preheat the oven to 350 degrees F
- -In a medium bowl combine the butter, both sugars and vanilla extract until well combined. Add in the eggs one at a time and combine until fully incorporated.
- -In a separate bowl, mix together the flour, salt and baking soda. Fold in the dry ingredients into the wet ingredients being careful not to overmix. Once it is almost fully combined, add in your toffee bits and finish folding.
- -Take about two tablespoons of cookie dough or an ice cream scoop amount and place them on a baking tray lined with parchment paper keeping each dollop of dough about an inch and a half apart from each other. Place in the oven and bake for 15 minutes or until bottom of cookies form a golden-brown color.
- Freezing instructions: Scoop completed dough in two tablespoons or using an ice cream scoop and place on to a baking tray lined with parchment paper. Place entire baking tray into freezer for 30 minutes allowing to “flash-freeze”. Once frozen, store in a labeled airtight container or plastic bag. To bake, remove from freezer and bake on baking tray with parchment paper for 20-25 minutes or until cookies are golden-brown on the bottoms.
