Toffee Cookies
These Toffee Cookies are buttery, crunchy, caramel-kissed little troublemakers, and nobody can stop at just one! That's just what happens when you take crunchy, milk chocolate toffee bits and infuse them into soft and chewy cake mix cookies. They'll disappear as fast as you can say Heath Toffee! And with just 4 ingredients, they're so easy to make!
Servings: 30 cookies
Ingredients
- 13.25 ounces Betty Crocker Butter Recipe Yellow Cake Mix (if using a 15.25 oz. box, increase butter to 1/2 cup)
- 1/3 cup Melted Butter (Vegetable or Canola Oil can be substituted)
- 2 large Eggs
- 1 cup Heath Milk Chocolate English Toffee Bits (about 8 ounces)
Instructions
- Gather your ingredients.
- Combine Cake Mix, Melted Butter (or oil), and Eggs in large mixing bowl, and mix with hand mixer or stand mixer until well combined.
- Stir in Heath Chocolate Toffee Bits with large wooden spoon.
- Cover dough and chill in refrigerator for 2 hours.
- After dough has chilled, preheat oven to 350 degrees.
- Line large baking sheets with parchment paper.
- Roll cookie dough into 1 1/2 tablespoon sized rounded balls and transfer to cookie sheet.
- Bake on center oven rack for 7 - 13 minutes, or until done. (Note: Bake on the shorter end of the time range for non-stick cookie sheets & longer end of the time range for aluminum cookie sheets.)
- Remove from oven and allow to cool on cookie sheets for 5 minutes.
- Transfer cookies to wire racks to finish cooling, and ENJOY!
- You can also use this recipe to create a fabulous homemade cookie mix gift in a jar! (see post above for instructions)
Notes
- Butter: When it comes to Cake Mix Cookies, salted or unsalted butter can be used, as the cake mix will have a little salt in it. However, I've found that salted butter will result in superior flavor.
- Make Ahead Tips: These toffee cookies are SO easy to prep ahead of time! The cookie dough can be made ahead of time, then stored covered in the refrigerator up to 2 days prior to baking your Heath Toffee cookies. Or... you can make up some dough balls, flash freeze, and save in your freezer for later!
- Storage Tips: After your toffee cookies have baked and completely cooled, they will last well simply stored at room temperature, covered in an airtight container, for up to 3 days.
- FAQ's: For answers to Frequently Asked Questions or tips for common substitutions and variations, please refer to the detailed information above this recipe card.
