Candy Dessert Test Kitchen

Toffee Cookies

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For most dinners in Washington, D.C., I tap into the master baker Sweet Teensey for her amazing cakes that are always a crowd pleaser.  For casual dinners I like to serve homemade brownies or these amazingly buttery cookies with vanilla ice cream.  To make sure I do not have the extras sitting around the house being slowly picked at, I have to-go bags so guests can bring the rest home.  This is another BTI recipe.


  • 1 pound of unsalted butter at room temperature (4 sticks)
  • 2 cups of light brown sugar
  • 1 cup sugar
  • 2 tablespoons of top quality vanilla
  • 4 extra large eggs
  • 4 cups flour
  • 2 teaspoons baking soda
  • 2 teaspoons of kosher salt
  • 6 cups of chopped toffee…anything from Heath Bars to toffee candy from a gourmet shop

The Tools

  • Full baking sheet
  • Silpat baking mats or parchment paper
  • 2 oz ice scream scoop
  • Kitchen Aid w/ paddle attachment

Making It

  • Toss in the four sticks of butter with the two sugars and mix on medium for 5 minutes
  • Mix in one egg at a time
  • Add the vanilla
  • In a separate bowl, sift the flour, baking soda and salt, then add to wet mix
  • Add the chopped toffee

Time to Cook

  • Turn the oven to 350 degrees
  • Scoop the dough on the silpat lined baking sheet, leaving enough room so the cookies do not bake into each other
  • Bake each sheet for exactly 15 minutes.  (Half way through you should rotate the baking sheets.)


As for the cakes, always perfectly made and delicoius:





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