Ingredients
- 4 Tbsp butter softened not melted, not cold
- ½ cup brown sugar
- 1 tsp vanilla
- 1 large egg
- 1 cup plus 1 tablespoon all-purpose flour sifted then measured
- ½ tsp baking powder
- ⅛ tsp salt
- ⅓ cup toffee chips
Instructions
- Cream together 4 Tbsp butter and ½ cup brown sugar. Add vanilla and egg and mix to combine.
- Add flour, baking powder and salt combine until incorporated.
- Add toffee chips and stir until well distributed. Reserve several toffee bits for the top, if desired.
- Refrigerate the dough for 1 hour or alternatively, freeze for 30 minutes.
- Scoop the cookies using roughly 1 Tbsp of dough. Place on a parchment paper lined baking sheet. Bake for 9 minutes at 350°. Centers may not set until cookies have cooled. If you prefer crisp cookies, bake for an additional 1-2 minutes, but keep a close eye on them as they could burn and overcaramelize the toffee bits. Enjoy!
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