Chewy Toffee Cookies {snacktime series pt 2}

Who says all snacks have to be savory?

Not I!

I love a good, chewy, sugary cookie. I have spent most of my adolescence and young adult years perfecting a basic cookie dough that is versatile, delicious, easy to make, and you can add almost anything to it and it comes out perfectly every time.

This is that cookie dough.

Basic Cookie Dough Recipe  

It’s rich, buttery, and deeply flavored with brown sugar and lots of vanilla!


  • 2 sticks room temperature unsalted butter
  • 1 cup packed light brown sugar
  • 3/4 cup white granulated sugar
  • 3 whole eggs, also at room temperature
  • 1/2 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons cream of tartar


1. Preheat your oven to 350 degrees. Cream butter with sugars until one creamy mixture is formed and it no longer feels grainy and is light brown in color.


2. Add the vanilla and the salt and beat until combined.

3. Add the eggs, one at the time, and beat until combined.


Scrape down the sides to ensure all is thoroughly combined.


4. Meanwhile, in a separate bowl, whisk the flour, baking soda, and cream of tartar together.


Add the dry mixture to the wet mixture a little at the time, beating constantly, until it forms a nice, thick dough. Stop the mixer just as it all comes together. Do not overmix.


It really is a great, versatile dough.

5. Now, it’s time to add in the good stuff! Chocolate chips, white chocolate chips, dark chocolate chunks, butterscotch chips, peanuts, oatmeal & raisins, mint candies, whatever your heart desires! Today, it was all about Heath for me.


So, in goes 1 1/2 cups Heath chips!


Simply divine! The heath version is easily my favorite with a close runner-up being white chocolate.

6. Now, scoop the dough onto a prepared baking sheet. I’m a big fan of parchment paper or a silpat liner, but use whatever you like. Scoop the dough uniformally so that all the cookies come out the same size.


Don’t crowd the cookie sheet too much. These cookies spread!

7. Bake at 350 degrees for 8-10 minutes or until the cookies are ewy, chewy, and a light golden around the edges. They puff a bit in the oven and then settle back down once they are taken out.


I like blonde cookies, slightly underbaked, but you can cook up to 12 minutes if you like a crispier texture.


However you like it, they are so, so good!

Happy baking!



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