These Frosted Toffee Cookies are easy to make. They have the cookie base, a delicious glaze, and then chocolate drizzle with candy on top. Even with all the layers, each layer is very simple to make.
They actually look so impressive you could serve them at a bridal/baby shower, cookie exchange, or for gift giving to neighbors. Our kids like them for family get togethers or summer bbqs.
Be ready to serve these delicious cookies all year round. And making a double batch might be a good idea because these cookies don’t last long.
Ingredient Notes
Cookies
- Butter
- Brown Sugar
- Vanilla
- Egg
- Flour
- Baking Soda
- Salt
- Chocolate Toffee Bits
Glaze
- Butter
- Brown Sugar
- Milk
- Powdered Sugar
Topping
- Milk Chocolate Chips
- White Chocolate Chips
- Vegetable Oil
How to make Frosted Toffee Cookies:
- In a large bowl beat together butter, brown sugar, vanilla, and egg with mixer on medium speed until light and fluffy.
- On low speed mix in flour, baking soda and salt. Set aside 1/3 of the crushed heath toffee bits for garnish.
- Stir in the remaining 2/3 of the toffee bits into the cookie dough.
- Roll into 1 inch balls. Place on ungreased cookie sheet about 1 inch apart.
- Bake for 10 – 12 minutes at 325 degrees or until tops of cookies feel set when touched.
- Remove from cookie sheets to cool.
Glaze
- In a 1 quart saucepan heat the butter, brown sugar and milk over medium/low heat. Stir frequently until mixture just comes to a boil and sugar is dissolved.
- Stir in powdered sugar and beat until smooth.
- Immediately frost the top of each cookie.
Topping
- Place chocolate chips and white chips in separate microwavable bowls.
- Add 1/4 teaspoon vegetable oil to each bowl of chips.
- Microwave on high for 1 1/2 to 2 minutes stirring every 30 seconds until melted.
- Using the tip of a spoon, drizzle melted chocolate and white chocolate over each cookie.
- Then sprinkle the remaining toffee bits on top.
- These can be refrigerated so the drizzled chocolate will set up quicker.
Storing and Other Tips
Store cookies in an airtight container in the refrigerator for up to 5 days. Let me come to room temperature before serving.
These cookies can be made ahead of time and easily frozen in an airtight freezer container. After they are frozen you could stack them 2 deep.
Be sure when freezing them that it is in a freezer container or freezer bag that is thicker than regular storage bags.
Remove from freezer about 2 hours before serving and they will taste just as good as the day that you baked them.
We like the taste of butter in these cookies, but you could use margarine also. For a richer flavor you will want to use butter in your cookies.
Butter is made from cream and margarine is made from vegetable oil. So we always opt for the butter over the margarine in these Frosted Toffee Cookies.
Other Cookie Recipes You’ll Enjoy
- Lemon Cheesecake Pudding Cookies
- Iced Oatmeal Cookies
- Red Velvet Whoopie Pie Sandwich Cookies
- Mexican Wedding Cookies
Frosted Toffee Cookies
Ingredients
Cookies
- ½ cup butter, softened
- ½ cup brown sugar
- ½ teaspoon vanilla
- 1 egg
- 1¾ cup flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ⅔ cup chocolate toffee bits, crushed and divided
Glaze
- ¼ cup butter
- ½ cup brown sugar
- 3 Tablespoons milk
- 1⅓ cup powdered sugar
Topping
- ⅓ cup milk chocolate chips
- ⅓ cup white chocolate chips
- ½ teaspoon vegetable oil, divided
Instructions
- In a large bowl beat together butter, brown sugar, vanilla, and egg with mixer on medium speed until light and fluffy.
- On low speed mix in flour, baking soda and salt. Set aside 1/3 of the crushed heath toffee bits for garnish.
- Stir in the remaining 2/3 of the toffee bits into the cookie dough.
- Roll into 1 inch balls. Place on ungreased cookie sheet about 1 inch apart.
- Bake for 10 – 12 minutes at 325 degrees or until tops of cookies feel set when touched.
- Remove from cookie sheets to cool.
Glaze
- In a 1 quart saucepan heat the butter, brown sugar and milk over medium/low heat. Stir frequently until mixture just comes to a boil and sugar is dissolved.
- Stir in powdered sugar and beat until smooth.
- Immediately frost the top of each cookie.
Topping
- Place chocolate chips and white chips in separate microwavable bowls.
- Add 1/4 teaspoon vegetable oil to each bowl of chips.
- Microwave on high for 1 1/2 to 2 minutes stirring every 30 seconds until melted.
- Using the tip of a spoon, drizzle melted chocolate and white chocolate over each cookie.
- Then sprinkle the remaining toffee bits on top.
- These can be refrigerated so the drizzled chocolate will set up quicker.
Notes
Nutrition
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Questions & Reviews