Vanilla Toffee Crunch Cookies

Woohoo, Saturday morning! Weekends used to be reserved for sleeping in, getting errands completed, and going out with friends…but just over 7 months ago, that all changed for me when my son was born! I can’t tell you the last time I slept in or even had a full, solid night of sleep with no interruptions; dreaming of that day!

After my son was born, my time spent in the kitchen was put on hold for a bit as I was trying to get accustomed to this new life of mine. Frankly, I don’t think you can read any amount of books to prepare you for parenthood. Our son was born on a Sunday morning, we came home on Monday afternoon, and my husband was back to work on Wednesday, so it was just me and baby during the days from then on.

Once I started to get things into a routine, I slowly started to get back into the kitchen for some baking. One of the recipes I made early on were these toffee crunch cookies from Sprinkles for Breakfast. Can you say yum!

These cookies are both soft and crunchy as those delicious little toffee bits add the perfect amount of crunch to them! They were a hit in our household as they sure didn’t last long. I was looking for something to bake up this weekend when I remembered this recipe. I think they’ll do just the right trick to add a little something sweet into the weekend! Happy Weekend!

Vanilla Toffee Crunch Cookies


3/4 cup unsalted butter, room temperature
1/2 cup + 2 tbsp granulated sugar
1/2 cup + 2 tbsp brown sugar
1 large egg
1 + 1/2 tsp vanilla extract
2 cups + 2 tbsp all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 + 1/3 cups toffee bits


  1. Preheat oven to 350 degrees and line a baking sheet with parchment paper. Set aside.
  2. In a medium mixing bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
  3. In an electric stand mixer bowl, fitted with a paddle attachment, cream together butter and sugars on medium speed until light and fluffy, about 2-3 minutes.
  4. Add in egg and vanilla until well combined.
  5. Turn mixer down to low speed and add in the dry ingredients – mixing until just incorporated – do not overmix!
  6. Add in the toffee bits.
  7. Using an ice cream scoop, scoop cookies onto prepared baking sheet.
  8. Bake for 8-10 minutes or until edges just begin to turn golden.


Recipe Source: Sprinkles for Breakfast


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