Make a big batch of dough for these Toffee-Chip Freezer Cookies. Freeze the dough, and only bake as many as you need. Save the rest for a cookie emergency!
Toffee-Chip Freezer Cookies
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These don’t have to be freezer cookies. This recipe for Toffee-Chip Cookies makes 5 dozen cookies. If you want to bake them all today, by all means, go for it! They taste fantastic whenever you bake them.
Let’s be honest here, we have all had that day. The day when your toddler paints the walls of his bedroom with poop he took out of his diaper. The day when the dog tracked mud in all over your freshly-cleaned carpets. The day you spilled your entire morning coffee down the front of your shirt. The day you ran out of coffee.
Whatever that day is for you. You need a cookie. Or six. But you don’t want to start from scratch, and you don’t want 5 dozen cookies. These cookies go from your freezer to your mouth in less than 20 minutes. And the hardest thing you need to do is find a (relatively) clean cookie sheet.
A chocolate chip cookie is all well and good, but sometimes you want a bit more. I found these “bits o’ brickle” from Heath, and I just love them! I’ll be adding toffee bits to lots more things, now that I know these exist! Since these toffee bits were just toffee (and no chocolate), I also added chocolate chips in these cookies.
It is easier to handle the cookie dough if you refrigerate it for a couple of hours before you try to roll it into balls. Little Doc helped make the cookie dough, and we baked 6 cookies right away. Then I put the rest of the dough in the refrigerator. By the time it was cool, he was in bed and I could deal with the rest of the cookies.
Can I Eat Raw Cookie Dough?
We all love to lick the cookie dough off the beater, right? But should you? The FDA says it might not be safe, and they don’t recommend eating raw cookie dough. Find out why (and get some other yummy cookie recipes) here.
Roll the refrigerated cookie dough into walnut-sized balls (about 1 inch diameter). Lay the cookie dough balls on waxed paper on a baking sheet. Cover the cookie dough balls with plastic wrap, and freeze them overnight. The next morning, transfer the cookie dough balls to a Ziploc bag.
When you’re ready for just a few cookies, take some cookie dough balls out of your freezer and put them on a cookie sheet while the oven is preheating (to 350 degrees). Bake the cookies for 10-14 minutes. Bake 2 cookies, or bake 2 dozen cookies – your call!
I like my cookies to be a little brown and crispy on the edges, and still soft in the middle. So. Good. What happens in your day that makes you need a cookie?
Enjoy!
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Printable Recipe Card for Toffee-Chip Freezer Cookies
Toffee-Chip Freezer Cookies
Ingredients
- 1 cup 2 sticks butter, softened
- 1-1/4 cup brown sugar
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2-1/4 cups all-purpose flour
- 1 cup semi-sweet chocolate chips
- 1 cup toffee bits
Instructions
- With an electric mixer, mix butter, brown sugar, and sugar on medium-low speed until creamy.
- Add vanilla, mix until incorporated, scraping down sides of bowl as needed.
- Add eggs, one at a time, mixing until each egg is completely incorporated.
- Add baking soda and salt, mixing until incorporated.
- Add flour, small amounts at a time. Scrape down sides of bowl as needed to get all the flour incorporated into the dough.
- Reduce mixer speed to low and stir in chocolate chips and toffee bits.
- If you want cookies now, drop dough by rounded tablespoons onto an ungreased cookie sheet. Bake at 350 degrees F for 8-11 minutes until edges start to brown and centers are set. Cool on wire racks.
- To freeze cookie dough: Refrigerate cookie dough for at least 2 hours. Roll dough into walnut-sized balls and place in a single layer on wax-paper lined baking sheet. Cover with plastic wrap and freeze overnight. Once dough balls are completely frozen, transfer to large Ziploc bag.
- To bake frozen cookie dough: Take desired number of dough balls out of freezer and place on ungreased cookie sheet. Preheat oven to 350 degrees F. Bake cookies for 10-14 minutes, until edges start to turn brown and centers are set. Cool on wire racks.
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These look really yummy! I think I will be trying them in the near future! Perhaps for our wheat harvest! Thanks for sharing! I stopped over from the Country Fair Blog! 🙂 Have a great day!
Julie from Farming Grace Daily
I am always on the lookout for a good freezer cookie recipe. I am going to add this to my list to try. Thanks for sharing on the Country Fair Blog Party this month.