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These Toffee Snickerdoodle Cookies are soft and chewy, covered in cinnamon sugar and loaded full of caramel flavored toffee. This easy cookie recipe is perfect for sweet comforting dessert.
Toffee Snickerdoodle Cookies
When you walk into a bakery, are you more likely to go for a cookie or a piece of cake? Maybe something completely different? I am all over the place, but I usually tend not to get cookies, because I find it is so hard to get really good cookies.
Unless of course it is a soft baked, buttery cookie perhaps chocolate chip or snickerdoodle. I just hate it when I get an overbaked crispy cookie, what a waste of calories!
My fiancé was the first person to discover these Toffee Snickerdoodle Cookies at Starbucks. He NEVER orders sweets while we’re out and about and he told me these were a must-try and that I needed to try them heated. Okay fine, twist my arm!
Since Snickerdoodles are my go-to cookie for parties and such, I figured there was no harm done in throwing some toffee in the mix, and boy was I right.
How To Make Toffee Snickerdoodle Cookies
The dough I used for this mix is my master soft and chewy cookie dough. It is very versatile, and if you didn’t want to make them as a snickerdoodle, you would just omit the cinnamon and sugar topping. The only requirement for this dough is that it be refrigerated for at least 30 minutes or longer, otherwise you’re going to end up with pancake cookies.
The cookies themselves don’t rise that much, they are definitely flatter than domed, but they get a nice crispy edge and stay soft and chewy in the middle. I do leave them slightly unbaked in the middle, but you need to be careful that it’s not too under done. If you’re unsure, I recommend trying a test batch first.
How Many Cookies Does This Snickerdoodle Recipe Make?
This is the perfect cookie to bring to a party or to ship to your friends. I like to make large cookies using a 3 tablespoons cookie scoop, which makes about 24 cookies. If you want a higher yield, you can use a 2 tablespoon scoop and get about 36 cookies.
If nothing else, you have to give these a try and I know you’ll fall in love with these soft and chewy Toffee Snickerdoodles.
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Toffee Snickerdoodle Cookies are soft and chewy, covered in cinnamon sugar and loaded with toffee!
- 1 cup Unsalted Butter, 2 sticks
- 2 cups Granulated Sugar
- 2 large Eggs
- 1 teaspoon Pure Vanilla Extract
- 3 cups All-Purpose Flour
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Cream Of Tartar
- 2 cups Toffee Bits, divided
For the Topping:
- 1/4 cup Granulated Sugar
- 1 tablespoon Cinnamon
- Combine the butter and the sugar and beat on medium speed until well creamed together.
- Next, add the eggs and vanilla extract. Beat the eggs into the butter and sugar until egg is well mixed, scrape down the bowl as needed.
- In a separate bowl, combine flour, baking soda and cream of tartar. Slowly add into batter and beat on medium low speed until well combined and dough forms.
- As the dough starts to form, add 1 cup of the toffee and mix only until combined.
- Pre-scoop the dough into balls, and roll the dough in the remaining toffee, gently pressing some into the top of the cookie. Refrigerate the dough for a minimum of 30-45 minutes.
- Preheat the oven to 350°F. Allow the cookie to rest 10 minutes at room temperature before baking.
- In a small bowl, combined cinnamon and sugar and stir to combine. Roll each cookie dough ball in the cinnamon sugar mixture. Place about 2 inches apart.
- Bake at 350°F 10-12 minutes. They will be slightly under baked in the middle.
- Allow the cookies to cool on the baking sheet for several minutes and then transfer to a wire rack to cool completely. Store in an airtight container.
If you want to prepare ahead of time and refrigerate overnight, allow the cookies to rest at room temperature for 10-15 minutes before baking.
- Category: Cookies
- Method: Oven
- Cuisine: American
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