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One of Our Most Requested Recipes - Butter Toffee Cookies
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Once in awhile we come up with a recipe that is an all around winner. It’s made from simple ingredients, it’s easy to make and everyone loves it. Butter Toffee Cookies is one of those recipes. As a matter of fact, it has become one of our most requested recipes.

Now, Butter Toffee Cookies are not a fancy cookie; it’s not something to make when you are trying to impress your friends or family. But, if you want a recipe that you know will be enjoyed and disappear from the cookie plate quick as can be, then this is the recipe to make.

The only “special” ingredient you will need to pick up at the grocery store is an 8 ounce bag of toffee bits or milk chocolate toffee bits. You’ll find this “secret ingredient” in the baking section of your store near the chocolate chips and nuts. I consider the toffee bits to be the secret ingredient because they add just the right touch of sweetness, crunch and flavor to a butter cookie base. Below is a picture of the two types of toffee bits. On the left are the toffee bits and on the right are the milk chocolate toffee bits.

I will admit that I love toffee, as did my father-in-law, Don. No meal was complete for Don without a cup of coffee and a little something sweet. These cookies were just the right thing to satisfy his craving and provide a proper ending to a meal. Of course, he thought they made a great snack just about any time of day.

Heat the oven to 350°F. Combine the sugar, butter, egg and vanilla in a large bowl.

Beat at medium speed, scraping the bowl often, until the mixture is creamy.

Add the flour, baking powder and baking soda.

Reduce the mixer speed to low so you don’t throw flour all over everything and beat the dough until well mixed. The dough will start to form a ball of sorts.

Now, add the toffee bits.

And stir them in by hand.

Shape the dough into 1-inch balls.

Roll the balls of dough in sugar to evenly coat.

Place sugar coated balls 2 inches apart onto ungreased cookie sheet.

Flatten balls with the bottom of a glass to form1 ½-inch circles. If the glass sticks to the cookie dough just lightly grease the bottom of the glass with a little butter and dip it into sugar, and then flatten the balls.

For another look you can flatten the balls with a fork in a criss-cross pattern (similar to making old-fashioned peanut butter cookies).

Bake for 9 to 11 minutes or until the edges are just lightly browned. It’s important to not over bake the cookies because they will not have a nice chewy texture and the toffee bits may begin to burn.

Sprinkle with sugar while still warm to give them a “sparkling” appearance.

Cool completely. Here is a photo of what the cookies will look like when you flatten the balls with a fork (on the left) versus a glass (on the right).

Butter Toffee Cookies are a long time favorite here are Land O’Lakes. I think they might become one of your favorites too, especially if you need “just a little something sweet” to satisfy your carving.

Once you try them, please leave me a comment and I’d love it if you took a minute to rate and review Butter Toffee Cookies too.

Up next, a great brunch recipe.

Becky Wahlund is the Director of the Test Kitchens for Land O'Lakes and writes for our Recipe Buzz™ Blog.

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Your friend thought you might be interested in One of Our Most Requested Recipes - Butter Toffee Cookies
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• Comments •

I don't think I''ve ever made a cookie that doesn't use any salt. It just seems wrong.

Posted Jan 25 2013 by Kathy I.
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Test Kitchen Comment
From:

Cindy

Once in awhile I have seen cookie recipes that do not call for salt. Typically salt enhances flavors in the cookie. If the developer of the recipe does not want to include salt, the cookie will be made without it.
Posted January 29, 2013

I think the nutrition info is incorrect. I don't see how these could have 7gms of fiber per cookie using regular white flour.,

Posted Dec 21 2011 by Hera
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Test Kitchen Comment
From:

Cindy

Thank you for inquiring about this information. I checked the nutrition report and the grams of fiber should be zero rather than seven. Thank you.
Posted January 03, 2012

How long will these cookies keep in a tin?? Can you freeze them?? They look perfect for gift giving this holiday season!

Posted Dec 18 2011 by Danielle
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Test Kitchen Comment
From:

Cindy

These cookies will stay fresh in a tin up to a week. They will also freeze very well up to 2 months if you put them into a plastic resealable freezer bag or container. These cookies are a favorite of many consumers and are very delicious.
Posted December 21, 2011

Everybody who works with my husband calls these "Crack Cookies" because they are totally addictive! I do not flatten them, and I usually double the recipe but use an entire bag of Heath chips. I scoop with a small cookie scoop.

Posted Nov 13 2011 by Emily B.
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Test Kitchen Comment
From:

Becky

Emily, I agree, Butter Toffee Cookies are addictive! So glad you like the recipe. I was just recommending to a couple of friends the purchase of a cookie scoop for their baking. It’s one of the best tools I have ever owned. Not only does it make scooping cookie dough much easier and faster, my cookies are all a uniform size. Happy baking!
Posted November 15, 2011

I have been making these cookies for a few years now (I found the recipe in a magazine) and it has now become my "signature" cookie. Whenever I am asked to bring cookies to a function, it is "expected" of me to bring these! A great cookie recipe!

Posted Nov 01 2011 by Peggie Kaelin

I'm so glad to hear the good comments about these cookies! It's a "keeper" recipe for sure.

Posted Sep 17 2010 by Becky W.

Love them !!!

Posted Sep 15 2010 by Vicky

We make these cookies every year as part of our holiday cookie exchange - they are a favorite by all!

Posted Sep 13 2010 by Gina

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    Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.


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