Brown Sugar Toffee Cookies
Ultra soft and chewy Brown Sugar Toffee Cookies have a hint of cinnamon, a touch of cream cheese, and tons of crunchy toffee for big flavor in every bite.
Servings 28 cookies
Ingredients
- 2 cups (254 grams) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1 teaspoon cornstarch
- 1/2 teaspoon ground cinnamon
- 8 tablespoons (113 grams) unsalted butter, at a cool room temperature
- 2 ounces (57 grams) cream cheese, at room temperature
- 1 cup (200 grams) packed dark brown sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 (8 ounce or 227 grams) package English toffee bits, such as Heath (1 1/3 cups)
Instructions
- Preheat the oven to 350°F. Line large baking sheets with parchment paper.
- In a medium bowl whisk together the flour, baking powder, baking soda, salt, cornstarch, and cinnamon.
- In a large bowl, use an electric mixer to beat the butter, cream cheese, and sugar on medium-high speed until smooth, about 2 minutes. Add the egg and vanilla and beat until combined. On low speed, gradually add the flour mixture and beat until combined. Stir in the toffee bits with a rubber spatula.
- Scoop out 2-tablespoon sized balls of dough and place on the prepared baking sheets. Flatten the dough slightly with the palm of your hand.
- Bake for 10 to 12 minutes, or until the cookies are set and begin to brown. Let the cookies cool on the pan for 5 minutes before removing to cooling racks to cool completely. Cookies can be stored in an airtight container at room temperature for up to 3 days.