You’re just six ingredients away from these melt in your mouth good Toffee Butter Icebox Cookies!
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I am all over these cookies. Fast, easy and melt in your mouth good. Like, literally, they melt in your mouth. I took my favorite slice and bake icebox cookie recipe and threw in some Heath toffee bits for fun. Toffee is always a good call in my book but GEEZ are they good in these cookies!
The creamy milk chocolate and rich toffee flavors go perfectly with these rich, buttery cookies. And I m loving that little crunch that the toffee provides. And here’s the best part…there is only SIX ingredients.
Definitely my kind of recipe.
Icebox cookies (aka slice and bake aka refrigerator cookies) are great to have on hand. You can make the dough ahead of time and then slice and bake the cookies as needed. Cause, you know, you don’t always need a couple dozen cookies at a time. Smart, right?
Gloriously soft and tender, every little bite is perfection.
Come get ya some.
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Toffee Butter Icebox Cookies
Ingredients
- 1 cup butter softened
- 1 cup sugar
- 1 tsp vanilla extract
- 1 egg room temperature
- 2½ cups all-purpose flour spooned and leveled
- 1 cup Heath toffee bits
Instructions
- Cream butter and sugar together.
- Add in the egg and extract and mix until well combined.
- Stir in flour, mixing until fully incorporated. If dough appears too dry, add a teaspoon of water at a time until it comes together.
- Fold in Heath toffee bits.
- Divide dough in half and pl ace on top of a sheet of plastic wrap. Form the dough into a log about 6 inches long and 1.5 inches in diameter. Wrap each log with the plastic wrap and refrigerate dough rolls for 1-2 hours or until nice and firm.
- Preheat oven to 375 degrees.
- Line baking sheet with parchment paper.
- Remove plastic wrap from rolls and cut into ¼ inch slices.
- Place slices about 2 inches apart on cookie sheet.
- Bake for 8 minutes or until lightly browned.
Nutrition
Cookies for everyone!
Reese’s Stuffed Giant Chewy Chocolate Chip Cookies
Brown Butter Toffee Chocolate Chip Cookies
No Bake Chocolate Peanut Butter Oatmeal Cookies
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Kelly says
These are my new go-to cookie! So easy to make plain, or add any combination of goodies totally 1 cup to the mix. I added Skor bits and pecans and then drizzled them in chocolate this year for my work Cookie Exchange, and they were a hit! Thanks for the recipe! 🙂
Patty says
Your commentary says’ the creamy milk chocolate and toffee flavors go perfectly’, but, the recipe doesn’t list chocolate.
Kali says
how would you suggest making these GF, do you think I could just swap out the flour ?
Andrea says
I was able to freeze the dough for a month and the cookies were still amazing, also I just used toffee without chocolate but dipped them in chocolate. Awesome.