Toffedoodle Cookie Recipe (Toffee Snickerdoodles)
Take your classic snickerdoodle cookie to the next level with toffee pieces! Toffee doodle cookies are the perfect cookie option when you want a classic with a flavorful surprise. If you’ve never heard of them, they are basically chewy toffee snickerdoodles!
Whether you’re looking for a copycat of the popular Starbucks Toffeedoodle Cookies or you’ve only tried traditional snickerdoodle cookies, you’re bound to love this easy recipe. And you can enjoy these delicious cookies year round since the toffee and cinnamon sugar flavors work during the holiday season or any season!
This is the perfect snickerdoodle recipe because the bits of toffee add a buttery, rich flavor
You can use homemade or store-bought toffee for this recipe (find my homemade toffee recipe here) and, either way, use the rest of that toffee to make my Toffee Chocolate Chip Cookies. Homemade toffee is surprisingly easy to make and making it yourself allows you to control the ingredients and the size of toffee pieces but use store-bought if you prefer!
Ingredients to Make Toffeedoodle Cookies
- KAMUT® White Flour or other All-Purpose White Flour
- Baking Soda
- Fine Salt
- Cream of Tartar
- Unsalted Butter
- White Sugar
- Brown Sugar
- Eggs
- Vanilla Extract
- Cinnamon
- Toffee Chips or Pieces
Tools to Make Toffeedoodle Cookies
- Parchment Paper
- Measuring Cups and Spoons
- Stand or Hand Mixer
- Medium Mixing Bowl
- Small Mixing Bowl
- Whisk or Dough Hook
- Sturdy Spatula or Wooden Spoon
- 2 oz Cookie Scoop
All About Ingredients
Flour
I use KAMUT® White Flour in the vast majority of my baked goods because it tastes better and is more nutritionally dense than regular all-purpose flour but I write all of my recipes for both types of flour in case you cannot find KAMUT® White Flour or have another flour you prefer. Click here to learn more about KAMUT® White Flour.
Butter
The other unique ingredient in many of my cookies is cold unsalted butter. I love to use cold butter in cookies whenever possible because it cuts down (or eliminates) dough chill time and I don’t have to plan ahead to make a batch of cookies. In this recipe, I still recommend chilling the dough to prevent too much spreading but cold butter will cut the chill time in half.
The caveat here is that you only want to use cold butter if you have a very strong mixer. If you use the popular tilt-head mixer, make sure to use room-temperature butter. I actually caused a lot of wear and tear on my tilt-head mixer by using cold butter when the machine just wasn’t strong enough so I guess I’m lucky I didn’t completely break it. As with flour preference, I write my recipes for both soft and cold butter options so everyone can bake my recipes – powerful mixer or not!
Toffee
Of course Toffee is a key ingredient in this toffee doodle cookie recipe but you can make your own (recipe here) or use store-bought. The recipe is the same either way!
Other Ingredients
All other ingredients are pretty straight-forward and you likely have most of them in your pantry right now! I try to purchase simple ingredients from Costco or Thrive Market for the best quality at the best price but use your favorites in this and all of my recipes! I always call out when you need something specific or exact.
How to Make Toffeedoodle Cookies
If you want to use homemade toffee in this recipe, start with that and come back to this recipe when your bits of toffee are ready to use.
Line baking sheets with parchment paper and set aside.
In a small bowl, combine ¼ cup sugar with 3 tablespoons of cinnamon and set cinnamon sugar mixture aside.
In a mixing bowl, combine flour, baking soda, salt, and cream of tartar and set flour mixture aside.
In another mixing bowl (if using a hand mixer) or in the bowl of a stand mixer with the paddle attachment, cream together the butter, brown sugar and remaining 1 cup of white sugar. Scrape down the sides of the bowl as needed. When this mixture is completely combined, add eggs, one at a time while the mixer runs on low speed, and mix until just combined and then add pure vanilla extract and mix until just combined.
Next, add the dry ingredients to the wet. If I am using a larger stand mixer, I dump the entire flour mixture in at once but if you use a smaller mixer or hand mixer and mixing bowl for wet ingredients, I recommend you add the dry ingredients in a few batches. Start the stand or hand mixer on low speed to avoid a mess then gradually increase to medium speed just until all ingredients are combined.
Remove the bowl from the stand mixer, if using, and use a wooden spoon or study silicone spatula to mix in toffee bits.
Use a large cookie scoop for slightly overfilled scoops of cookie dough, roll into a ball, and roll each cookie dough ball in the prepared sugar-cinnamon mixture then set on the prepared baking sheet. Place up to 8 cookie dough balls on each cookie sheet, evenly spaced apart, and chill cookie dough on baking sheets for 30 minutes before baking. If you used softened butter, chill for one hour.
Preheat oven to 350 degrees.
Bake 2 trays at a time for 15-16 minutes, rotating and swapping racks halfway through bake time. These toffee snickerdoodle cookies are finished baking when the edges are just starting to turn golden brown.
Transfer each tray to a wire rack and let the cookies cool completely. Letting the cookies cool all the way on the tray makes a big difference in the final product and is one secret to getting chewy cookies. Find more tips and answers to common cookie questions here.
Toffeedoodle Cookie Recipe (Toffee Snickerdoodles)
Ingredients
For cinnamon sugar mixture
- ¼ cup sugar
- 3 TBSP cinnamon
For cookie dough
- 2 ⅓ KAMUT
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp cream of tartar
- 12 TBSP unsalted butter
- 1 cup sugar
- ½ cup brown sugar
- 2 eggs
- 1 TBSP vanilla extract
- 1 cup toffee bits
Instructions
- Make toffee first (or use store-bought)
- Line 2 baking sheets with parchment paper and set aside.
- In a small bowl, combine ¼ cup sugar with 3 tablespoons of cinnamon and set cinnamon sugar mixture aside.
- In a mixing bowl, combine flour, baking soda, salt, and cream of tartar and set flour mixture aside.
- In another mixing bowl (if using a hand mixer) or in the bowl of a stand mixer with the paddle attachment, cream together the butter, brown sugar and remaining 1 cup of white sugar. Scrape down the sides of the bowl as needed. When this mixture is completely combined, add eggs, one at a time while the mixer runs on low speed, and mix until just combined and then add vanilla and mix again until just combined.
- Next, add the dry ingredients to the wet and mix until all ingredients are combined.
- Remove the bowl from the stand mixer, if using, and use a wooden spoon or study silicone spatula to mix in toffee bits.
- Use a large cookie scoop for slightly overfilled scoops of cookie dough, roll into a ball, and roll each cookie dough ball in the prepared sugar-cinnamon mixture then set on the prepared baking sheet. Place up to 8 cookie dough balls on each cookie sheet, evenly spaced apart, and chill prepared trays of cookie dough in the fridge for 30 minutes. if you used softened butter, chill cookie dough on baking sheets for one hour before baking.
- Preheat oven to 350 degrees.
- Bake 2 trays at a time for 15-16 minutes, rotating and swapping racks halfway through bake time. Bake until cookie edges are just starting to turn golden brown.
- Transfer each tray to a wire rack and let the cookies cool completely.
