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Toffee Butter Icebox Cookies: A Slice of Sweetness

Imagine biting into a rich and buttery cookie that practically melts in your mouth – that’s the magic of Toffee Butter Icebox Cookies! These delightful treats are not just any cookies; they’re studded with crunchy toffee bits, giving them a unique texture and flavor that’s hard to resist. This recipe is incredibly simple to prepare, making it a fantastic choice for both experienced bakers and kitchen novices alike. Did you know that icebox cookies date back to the early 1900s? These cookies were a beloved staple in many households due to their ease and the ability to make the dough ahead of time—perfect for last-minute cravings!
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Ingredients
  

  • 1 cup unsalted butter softened
  • 3/4 cup brown sugar packed
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup toffee bits
  • Optional: sea salt for sprinkling

Instructions
 

  • Cream Together the Butter and Sugars: In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
  • Add Vanilla: Stir in the vanilla extract until well incorporated.
  • Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking soda, and salt.
  • Mix It Together: Gradually add the dry ingredient mixture to the butter mixture, mixing until just combined.
  • Fold in Toffee Bits: Gently fold in the toffee bits until evenly distributed in the dough.
  • Shape the Dough: Divide the cookie dough into two logs and wrap each log in plastic wrap. Chill them in the refrigerator for at least 2 hours or until firm.
  • Preheat the Oven: Preheat your oven to 350°F (175°C).
  • Slice the Cookies: Once the dough is firm, slice each log into 1/4-inch thick cookies and place them on a baking sheet lined with parchment paper. Optionally, sprinkle with sea salt.
  • Bake: Bake the cookies for about 10-12 minutes or until the edges are lightly golden.
  • Cool: Allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.