Butter Toffee Cookies

Prep Time:
15 min
Cook Time:
12 min
Total Time:
1 hr 30 min
6 dozen cookies


  • 3 cups White Lily® Enriched Bleached All-Purpose Flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 1 cup granulated sugar
  • 1 cup firmly packed brown sugar
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 2 cups English toffee bits


  1. HEAT oven to 350ºF.
  2. COMBINE flour, baking soda and salt in small bowl; set aside.
  3. COMBINE butter, granulated sugar and brown sugar in large bowl; beat with electric mixer until very light and fluffy, about 4 minutes. Beat in eggs and vanilla until light and fluffy, about 3 more minutes.
  4. STIR in flour mixture until just blended. Add crushed toffee bits.
  5. DROP by level tablespoonfuls onto ungreased baking sheet. Bake 10 to 12 minutes. Cool on wire rack.


Serving Size (1/72 1 cookie), Calories 80 (Calories from Fat 35), Total Fat 4.5g (Saturated Fat 1g, Trans Fat 0g), Cholesterol 15mg, Sodium 35mg, Total Carbohydrate 12g (Dietary Fiber 0g, Sugars 5g), Protein 1g; Percent Daily Value*: Vitamin A 0%, Vitamin C 0%, Calcium 6%, Iron 2%.

*Percent Daily Values are based on a 2,000 calorie diet.