Usually, I have to cut the recipe of whatever I’m baking in half since we’re now a two-person household. Not these cookies, though—they are just sooo good. Sweet but not too sweet. So satisfying. Simple but memorable. The perfect ending to a meal. Plus, they’re quick, easy, and freeze well.

Btw—if you’ve never used parchment paper, give it a try—no clean up! Also, if you have a stand mixer, use it for this recipe—I believe it improves the final product.

Source: Cookies & Cups

Prep time: 20 minutes                              

Cook time: 12 minutes

Total time: 35-50 minutes

Yield: 30 cookies


  • ¾ cup salted butter, room temperature
  • 1 cup granulated sugar
  • ½ cup light brown sugar
  • 1 tablespoon vanilla
  • 1 egg + 1 egg yolk
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 ¼ cup all-purpose flour
  • 1 ½ cups toffee bits (1 8-oz bag)
  1. Preheat oven to 350⁰F. Line a baking sheet with parchment paper and set aside.
  2. Using a mixer, combine the butter and both sugars on medium speed for 2 minutes.
  3. Add in the vanilla, egg, yolk, baking soda, and salt, and mix for an additional minute until smooth, scraping the sides of the bowl as necessary.
  4. Turn the mixer to low and add in the flour, mixing until just combined.
  5. Stir in the toffee bits evenly.
  6. Using a medium (2 Tablespoon) cookie scoop, drop the dough onto the prepared pan 2 inches apart. Bake for 9-12 minutes until the edges are lightly golden.

Nutrition info per serving:

Calories: 148   Total fat: 6.9g    Total Carbs: 20.2g Sugars: 13g  Cholesterol: 24.8 mg Protein: 1.3g     Sodium: 167.6mg