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Butter Toffee Cookies

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“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)”
READY IN:
27mins
YIELD:
36 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large mixing bowl, cream together the butter, brown sugar, flavors, salt and baking soda.
  2. Add the egg and beat until fluffy.
  3. Add the flour and stir until well-blended.
  4. Stir in bits and/or chips, and the nuts, if you're using them.
  5. 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.
  6. Bake the cookies in a preheated 375°F oven for 10 to 12 minutes; 10 minutes will give you chewier cookies, 12 minutes crisper.
  7. 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.
  8. Let the cookies cool for 5 minutes on the baking sheets before transferring them to racks to cool completely.

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