Butter Toffee Cookies

"I got this recipe from kingarthurflour.com I haven't tried them, they were a request in a post. For those of you that don't know, King Arthur Flour is MUCH more than a flour company..they are a bakers paradise. You should check them out, and request a free catalog. Bet you'll have a HUGE wishlist! (makes 2-3 inch cookies)"
photo by a food.com user photo by a food.com user
Ready In:
36 cookies




  • In a large mixing bowl, cream together the butter, brown sugar, flavors, salt and baking soda.
  • Add the egg and beat until fluffy.
  • Add the flour and stir until well-blended.
  • Stir in bits and/or chips, and the nuts, if you're using them.
  • Drop the dough by generous tablespoonfuls onto ungreased or parchment-lined baking sheets (our tablespoon cookie scoop, works well here), leaving about 2 inches between cookies.
  • Bake the cookies in a preheated 375°F oven for 10 to 12 minutes; 10 minutes will give you chewier cookies, 12 minutes crisper.
  • Note: For chewy,"bendable" cookies, remove them from the oven while they still look"under-cooked" in the center; for crisp, crunchy cookies, bake until evenly golden brown.
  • Let the cookies cool for 5 minutes on the baking sheets before transferring them to racks to cool completely.

Questions & Replies

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  1. Made these when leeannr won the Amazing Race elimination guess. So glad I did. I actually made another batch the next day with chocolate chips and have frozen them for my 4th of July party. Just delicious!
  2. Oh why didn't I take up baking when I was skinny? I would have eaten all 36 cookies myself - well maybe I would have left 2 cookies for my husband!! I used chocolate chips & didn't include the pecans - they were delicious. Thanx Leeann!
  3. These are quite tasty, however they are very rich and buttery. I made mine with the toffee, chocolate chips, and pecans. The pecans are really a nice touch. I expected them to have more moisture and flatten out more, but they are a chunky, drier cookie. I'll submit my photos for you to see...



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