Description
These Toffee Icebox Cookies are buttery, tender, and loaded with crunchy toffee bits and optional chocolate, making them the perfect treat to enjoy any time. The dough is easy to make, chilled, sliced, and baked to golden perfection. A drizzle of caramel sauce adds an extra indulgent touch.
Ingredients
Scale
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)
For Drizzling
- 1/4 cup caramel sauce (optional)
Instructions
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Egg Yolk and Vanilla: Mix in the egg yolk and vanilla extract thoroughly until fully incorporated, ensuring a rich flavor base.
- Incorporate Dry Ingredients: Stir in the all-purpose flour and salt gently until just combined, being careful not to overmix to maintain a tender crumb.
- Fold in Toffee and Chocolate: Carefully fold in the toffee bits and optional chocolate shavings or mini chocolate chips for added texture and flavor.
- Form and Chill Dough Logs: Divide the dough into two logs about 2 inches in diameter, wrap them tightly in plastic wrap, and chill for at least 2 hours or overnight to firm up for easier slicing.
- 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.
- Slice the Dough: Slice the chilled dough logs into 1/4-inch thick rounds and arrange them on the prepared baking sheet, spacing them slightly apart.
- Bake Cookies: Bake the cookies for 10 to 12 minutes, or until the edges are just lightly golden, avoiding overbaking to keep them tender inside.
- Cool and Drizzle: Allow the cookies to cool completely on a wire rack. Drizzle with caramel sauce if desired and let the caramel set before storing the cookies in an airtight container.
Notes
- Chilling the dough firms it up, making slicing easier and producing better-textured cookies.
- Do not overmix the dough after adding flour to avoid tough cookies.
- Optional chocolate chips or shavings enhance sweetness and contrast with the toffee bits.
- Using parchment paper helps prevent cookies from sticking and makes for easier cleanup.
- Store cooled cookies in an airtight container at room temperature for up to one week.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend suitable for baking.
