Butter Toffee Cookies

• Vegetarian

• Refrigerated

  • 1 Egg + 1 egg yolk

• Baking & Spices

  • 2 1/4 All-purpose flour
  • 1 tsp Baking soda
  • 1/2 cup Brown sugar, light
  • 1 cup Granulated sugar
  • 1 tsp Kosher salt
  • 1 tbsp Vanilla

• Dairy

  • 3/4 cup Butter, salted

• Desserts

  • 1 1/2 cups Toffee bits

Found on cookiesandcups.com

Ingredients

• 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
• 2¼ all purpose flour
• 1½ cups toffee bits (1, 8-ounce bag)

Directions

• Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
• In the bowl of a stand mixer combine the butter and both sugars on medium speed for 2 minutes.
• 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.
• Turn the mixer to low and add in the flour mixing until just combined.
• Stir in the toffee bits evenly.
• Using a medium (2 tablespoon) cookie scoop drop the dough onto the prepared pan 2- inches apart. Bake for 9-11 minutes until the edges are lightly golden.
• Allow the cookies to cool on the baking sheet for 3-4 minutes before transferring to a wire rack to cool completely.