I think it’s safe to say that everyone feeling the current brunt of cold weather around the US can say with confidence that this feels like the winter that will NEVER end. Just when I thought nothing could be more annoying than the song that never ends this winter came and proved me wrong. The only thing getting me through it? Brown Sugar Toffee Cookies and lots of coffee (lots and lots of coffee.)
When cold weather is knocking on my door (I live in an old house, which means the wind literally does knock on my door) I’m left in hibernation mode; that coupled with this cold that I just can’t seem to kick means I’ve not left my house in a few days. The only positive side to being stuck indoors? I’m essentially forced to get into the kitchen. While I love to cook, especially bake, it’s something I place on the back burner when I get busy. So while I don’t necessarily welcome the cold days, I do enjoy the excuse to whip up a batch or two of cookies and share the results with y’all on here.
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1 teaspoon cornstarch
- 1/2 teaspoon ground cinnamon
- 4 ounces (1 stick) unsalted butter, at room temperature
- 2 ounces cream cheese, at room temperature
- 1 cup packed Imperial Sugar Dark Brown Sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 package (8 ounces) English toffee bits, such as Heath (1 1/3 cups)
- Preheat oven to 350°F.
- Line large baking sheets with parchment paper.
- In a medium bowl whisk together flour, baking powder, baking soda, salt, cornstarch and cinnamon.
- In a large bowl, use an electric mixer to beat butter, cream cheese and sugar on medium-high speed until smooth, about 2 minutes.
- Add egg and vanilla and beat until combined.
- On low speed, gradually add flour mixture and beat until combined.
- Stir in toffee bits with a rubber spatula.
- Scoop out 2-tablespoon sized balls of dough and place on prepared baking sheets.
- Flatten dough slightly with palm of your hand.
- Bake for 10 to 12 minutes, or until cookies are set and begin to brown.
- Let cookies cool on the pan for 5 minutes before removing to cooling racks to cool completely.
- Cookies can be stored in an airtight container at room temperature for up to 3 days.