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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Jane says
I wanted to try something different today, you can only make peanut butter, oatmeal or chocolate chip so many times before you get tired of them. I did a batch and a half (half an egg – crack egg into small bowl, whisk up and use just 2 tablespoons) and divided into three logs instead of the two, and put one in the freezer to use for my Christmas baking in a month or two. I put my first cookie sheet in the oven for 8 minutes and they were very dark. Next sheet I only put in for 7 minutes and they were perfect. I have a feeling these won’t last long around here lol. They are delicious!
Dianna Cody says
I made these for a friend, who’s a food rep and wanted to give her clients cookie plates just as a thank you. They were a hit! One place even called her and wanted to order a case of (what they thought would be frozen dough balls) them as they thought her company was putting out a new product. lol. These are fantastic!
Trish - Mom On Timeout says
That’s too funny! And what a compliment, thank you so much Dianna!
Linda says
Can you use chocolate chips instead of the Heath pieces?
Thanks
Linda
Trish - Mom On Timeout says
Absolutely Linda!
Dawn says
Hi Trish! I am definitely going to try these cookies! Thanks. When I was a little girl, my mother used to make icebox cookies with bits of pecan in them. Seeing your recipe here reminded me of that forgotten memory. If I use your recipes and exchange the Heath toffee bits for chopped pecans, do you think it would work out ok? Thanks, again!
Trish - Mom On Timeout says
Yes to the pecans! That is going to be a seriously yummy cookie. I just made a double batch of these cookies last weekend and they were every bit as good as I remembered 🙂
Mary Lou says
love these cookies. Keep in refrigerator for weeks. quick cookie. Made them without the chocolate toffee. Plain ones. Still so good. next time chocolate covered toffee
Trish - Mom On Timeout says
So glad you enjoyed the cookies!
Joan says
Made these cookies at Christmastime and they are great! They burst with butter flavor.
Roberta Taylor says
Do your Heath Toffee Bits just have the toffee or do they have chocolate to like the candy bar? I made these this weekend and they were amazing but my “bits” are just toffee and your pics look like they have a little chocolate in the bits too. I wonder if my “bits” were different and I should remake with better “bits”!!!! 🙂
Trish - Mom On Timeout says
They do have chocolate! It’s the bag of Heath bits that I get in the baking aisle right next to the chocolate chips. Hope that helps but I’m sure they are good either way.
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.
Janet Ross says
you just answered my question, Thank you