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You are here: Home / Recipes / Dessert / Cookies / Toffee Butter Icebox Cookies

Toffee Butter Icebox Cookies

May 20, 2015

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You’re just six ingredients away from these melt in your mouth good Toffee Butter Icebox Cookies!

You're just six ingredients away from these glorious melt in your mouth Toffee Butter Icebox Cookies! Deliciously buttery and perfectly rich, this easy cookie recipe is the perfect dessert for any day! | MomOnTimeout.com | #cookie

PIN IT NOW!

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.

You're just six ingredients away from these glorious Toffee Butter Icebox Cookies! Deliciously buttery and perfectly rich, this easy cookie recipe is the perfect dessert for any day! | MomOnTimeout.com | #cookie

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?

You're just six ingredients away from these glorious Toffee Butter Icebox Cookies! Deliciously buttery and perfectly rich, this easy cookie recipe is the perfect dessert for any day! | MomOnTimeout.com | #cookie

Gloriously soft and tender, every little bite is perfection.

You're just six ingredients away from these glorious Toffee Butter Icebox Cookies! Deliciously buttery and perfectly rich, this easy cookie recipe is the perfect dessert for any day! | MomOnTimeout.com | #cookie

Come get ya some.

PIN IT NOW!

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5 from 21 votes

Toffee Butter Icebox Cookies

You're just six ingredients away from these glorious Toffee Butter Icebox Cookies! Deliciously buttery and perfectly rich, this easy cookie recipe is the perfect dessert for any day!
Course Dessert
Cuisine American
Keyword cookies
Cook Time 8 minutes
Chill time 1 hour
Total Time 2 hours 8 minutes
Servings 48
Calories 76kcal
Author Trish - Mom On Timeout

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

Calories: 76kcal | Carbohydrates: 9g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 35mg | Potassium: 9mg | Sugar: 4g | Vitamin A: 125IU | Calcium: 3mg | Iron: 0.3mg

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By Trish - Mom On Timeout May 20, 2015 Cookies, Dessert, Favorites, Recipes

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Comments

  1. Taryn says

    January 11, 2017 at 11:35 AM

    How long would these stay good for in the fridge and do you think it’s freezeable? Given they would last long enough.

    Reply
    • Cyndie says

      February 24, 2017 at 11:06 AM

      I have made these 3 times and freeze them after baking. You can take as many as you want out of the freezer and it doesn’t take long to thaw. They also taste pretty wonderful “almost” thawed if you can’t wait!

      Reply
  2. Val says

    December 21, 2016 at 7:31 PM

    I made These tonight as Well…getting ready for Christmas. They were So easy and delish!

    Reply
    • Trish - Mom On Timeout says

      December 22, 2016 at 11:27 AM

      That’s awesome Val – one of my favorites!

      Reply
  3. Lynda says

    December 11, 2016 at 5:41 PM

    This is my scond Christmas baking these. They were a big hit last year. You mentioned that you use salted butter because it was ?healthier? Did you mean unsalted butter? I always use unsalted butter for baking. I can’t remember if I added a little salt to the batter last year. If I am using unsalted butter should I add 1/4 tsp of salt?
    For those wondering if the dough can be frozen. yes, it can. I make a double recipe. Make four rolls of dough, then wrap them each in plastic wrap and aluminum foil and freeze them. You can take out as much as you want to bake at one time. Let the dough thaw before you try to slice it. But, slice it while it is still well chilled.

    Reply
    • Trish - Mom On Timeout says

      December 12, 2016 at 9:04 AM

      If you use unsalted butter, just add a pinch of salt. A quarter teaspoon would be perfect!

      Reply
  4. Lori says

    December 11, 2016 at 8:47 AM

    Can the cookie be frozen after they are baked? I don’t need them for a couple of weeks but I won’t have time to make them later. I was hoping that after they have cooled, I could put them in freezer bags and pull them out later. What do you think?

    Reply
    • Lynda says

      December 11, 2016 at 7:01 PM

      I’ve never frozen them after I baked them. But I have frozen drop cookies very successfully. You can freeze the dough in rolls and slice and bake them a day or two ahead. That’s what I usually do with slice and bake cookies.

      Reply
  5. Jazzmin says

    May 27, 2016 at 12:37 PM

    Do you think I could sub 1/4 cup flour for 1/4 cup cocoa powder? I’d like to make these a little less sweet and more of a chocolate flavor.

    Reply
  6. Virginia Neely says

    March 31, 2016 at 8:18 AM

    Set out to make these yesterday but did not have the toffee bits like I thought. I did have Butterfinger bits so I used those…delicious!

    Reply
  7. Aliceson says

    March 22, 2016 at 1:41 PM

    Tried this today. They are ok. Kind of bland. :/ I don’t think I’ll make them again.

    Reply
  8. Grace says

    March 16, 2016 at 11:54 AM

    Can the dough be refrigerated for more then 2 hours?? I want to make the dough ahead of time and bake them off a few days later?!

    Reply
    • Trish - Mom On Timeout says

      March 16, 2016 at 12:26 PM

      Sure Grace! The dough can be refrigerate for several days if needed 🙂

      Reply
  9. Jane says

    March 14, 2016 at 2:29 PM

    These cookies taste delicious though Im not sure what happened, my dough was so dry that when I tried to slice the logs they shattered into crumbs. I had to really squeeze the crumbs to get them to hold their shape and then flattened them into a fairly regular size. I’ve been a baker most of my life and there was no way I was going to toss them, I’ve learned to adapt when needed lol. Next time I try this recipe I may test it first by trying to make a ball before rolling into logs – and if it still feels too dry I’ll add a few drops of water as needed.

    Reply
    • Trish - Mom On Timeout says

      March 15, 2016 at 3:11 PM

      I’m glad you were able to make it work for you Jane! So glad you enjoyed the cookies!

      Reply
      • Jane says

        July 25, 2017 at 9:37 AM

        Just made these again and wow they turned out phenomenal! This time I had no issues at all with crumbly dough thank goodness 🙂 Up here in Canada we can only get Skor toffee bits – no chocolate on them but they are just as good without in these cookies. Now that I know they worked out great I’ll be making these alot more often

        Reply
        • Trish - Mom On Timeout says

          August 1, 2017 at 1:44 PM

          There are seriously some of my favorite cookies Jane! Plan on making a video for them during the holiday season 🙂

          Reply
  10. selena luna says

    February 3, 2016 at 9:44 AM

    How long can the dough stay in the fridge?

    Reply
    • Trish - Mom On Timeout says

      February 4, 2016 at 2:07 PM

      24 to 72 hours or maybe even longer Selena. I haven’t left it in much past that.

      Reply
  11. Jenna says

    December 14, 2015 at 5:06 PM

    I’ve never heard of Heath… I’m in Canada. The only tofee pieces we have in the baking aisle is skor pieces would these work?

    Reply
    • Amie says

      December 20, 2016 at 7:27 AM

      Skor is very similar I prefer Skor candy bars to Heath I bet it would work just fine. She uses a basic recipe. You could actually modidy to your preferences.

      Reply
      • Trish - Mom On Timeout says

        December 22, 2016 at 11:45 AM

        For sure! Make the recipe your own 🙂

        Reply
  12. Codi says

    December 3, 2015 at 4:28 AM

    Will just using regular toffee pieces work just fine? I didn’t realize you got the ones covered in chocolate. I saw those at the store but since it just said Health Toffee I figured it was just toffee.

    Reply
  13. Brenda says

    November 1, 2015 at 8:25 AM

    Can you freeze this and take bake later?

    Reply
    • Trish - Mom On Timeout says

      November 2, 2015 at 8:55 AM

      I haven’t tried Brenda but I don’t see why not!

      Reply
  14. Heather says

    September 11, 2015 at 7:50 AM

    Do you use salted or unsalted butter?

    Reply
    • Trish - Mom On Timeout says

      September 11, 2015 at 3:43 PM

      I used salted for this recipe Heather but either will work just fine!

      Reply
  15. Iris Stinson says

    July 14, 2015 at 7:29 AM

    For holidays you could add chopped candied colored cherries and really have a treat!

    Reply
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