Easy Starbucks Toffee Doodle Cookies
This copycat Starbucks toffee doodle cookie recipe will be one of your favorites! These chewy cookies are rolled in a cinnamon-sugar mixture and stuffed with bits of toffee in each bite. The golden brown edges are crispy, while the center is perfectly chewy!
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It’s no lie that I am obsessed with Copycat Recipes. I’ve made Starbucks Rice Krispie Treats and the Starbucks Chocolate Cake Pops. Now, we are making their delicious toffeedoodle cookies.
It was a sad day for me when I found out that Starbucks discontinued the Toffee Doodle cookies. After all, they were the BEST cookies on the Starbucks Menu.
However, now we can make this delicious cookie at home. They’re easy to make and taste exactly like the Starbucks Toffee Doodles!
Why You’ll Love This Recipe
These chewy toffee snickerdoodles will be a hit in your household. They are the perfect cookies to wow your entire family!
- They are the BEST toffee doodle cookies you’ll ever eat.
- Chewy center with crisp edges!
- Perfect amount of toffee and cinnamon in every bite.
- Easy-to-follow copycat recipe!!!
Ingredients For Toffee Doodle Cookies
- Browned Butter: Trust me, it’s worth the extra ten minutes to brown the butter! This adds a delicious nutty flavor to the cookies.
- All-Purpose Flour: Every cookie needs flour.
- Salt: Flavor enhancer.
- Baking Soda and Cream of Tartar: Gives rise to the cookies (just a bit) The cream of tartar adds a subtle tang to the cookie.
- Granulated Sugar: For added sweetness.
- Milk: We add a tiny bit of milk to the batter to compensate for the liquid that evaporated when browning the butter.
- Eggs: Room temperature.
- Pure Vanilla Extract: Or imitation vanilla.
- Heath Toffee Bits: Find these in the baking aisle next to the chocolate chips.
How To Make Starbucks Toffeedoodle Cookies
Step 1
Brown the butter on medium heat. Afterward, place the butter in the freezer to solidify for 15 minutes.
This step adds a delicious nuttiness to the cookies. And it is SO worth it!!!
If you do not wish to brown butter, continue to step two with softened butter. Also, omit the added milk.
Step 2
Cream the butter and sugar with a hand mixer or an electric stand mixer. Then, add all of the wet ingredients.
Step 3
Add all of the dry ingredients to the butter mixture and mix until fully incorporated. Then, fold in the toffee bits.
Refrigerate the dough for two hours. Divide into 16 2.4-ounce cookie dough balls. Coat each dough ball with the cinnamon sugar mixture.
Step 4
Bake the toffee snickerdoodle cookies on a cookie sheet lined with parchment paper for ten to twelve minutes. Enjoy!
Storing and Freezing
These homemade cookies store well as raw cookie dough and baked cookies.
Storing Raw Cookie Dough
Store raw cookie dough in the refrigerator for up to three days.
If you need to store for longer, place the cookie dough balls in an airtight container and freeze. They last up to three months in the freezer.
Storing Baked Cookies
Place the homemade cookies in a cookie jar or an airtight container at room temperature. These stay fresh for up to three days.
If, for whatever reason, you have leftover cookies after the three-day mark, place them in a freezer-safe bag and freeze them. They will last in the freezer for up to three months.
When you’re ready to eat them, leave them covered on the counter for two hours to thaw.
Starbucks Copycat Recipes
Homemade Starbucks Chocolate Cake Pops
Best Starbucks Rice Krispie Treat (Marshmallow Dream Bars)
Easy Starbucks Toffee Doodle Cookies
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Ingredients
- 2 Sticks (227 g) Unsalted Butter
- 2 ¾ Cups (344 g) All-Purpose Flour
- ¾ tsp (4 g) Salt
- 1 tsp (4 g) Baking Soda
- 2 tsp (6 g) Cream of Tartar
- 1 ½ Cups (300 g) White Sugar
- 2 Tbsp (30 g) Milk
- 2 (2) Large Eggs room temperature
- 2 tsp (10 g) Vanilla Extract
- 1 Cup (156 g) Toffee Bits
Cinnamon Sugar
- 1/4 Cup (50 g) White Sugar
- 1 Tbsp (8 g) Ground Cinnamon
Instructions
- Brown the Butter: Place two sticks of butter on a stainless steel pan. Set the stove to medium heat. Continuously stir until the butter has golden-brown bits. This mixture should smell nutty. This usually takes 10-15 minutes. Remove the browned butter from heat. Pour into a container and freeze for 15 minutes or until it turns solid. (See Notes on not browning the butter.)
- Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, salt, baking soda, and cream of tartar. Set the flour mixture aside.
- Cream the Butter: Add the browned butter and sugar in the bowl of a stand mixer (or a large mixing bowl if using a hand mixer). Beat with the paddle attachment for two minutes or until light and fluffy.
- Add Wet Ingredients: In the same bowl, add milk, eggs, and vanilla extract. Beat with the paddle attachment for two minutes until combined.
- Add Dry Ingredients: Pour the dry ingredients into the wet mixture. Mix on low speed until the flour is fully incorporated. You might need to use a spatula to get all the dry bits of flour.
- Add the toffee bits to the dough and mix on low speed until evenly incorporated.
- Chill the dough in the refrigerator for two hours.
- Sugar-Cinnamon Mixture: In a small bowl, mix the granulated sugar and ground cinnamon. Set aside.
- Preheat the oven to 375℉ (190℃).
- Shape the Cookie Dough: Scoop 2.4 ounces (70 grams) of dough and round it into a ball. You should have 16 large cookie doughs. Coat each dough ball in the cinnamon sugar mixture.
- Bake for 10-12 minutes or until the edges of the cookies are brown. The center should still look soft when taken out of the oven. Don't worry, these will continue to bake as they are resting.
Video
Notes
- Check Out My Blog Post for the video and detailed instructions on how to make these toffee doodle cookies.
- Tools (affiliate links): Hand Mixer | Stand Mixer
- Don’t Want To Brown Butter? No problem! Simply use room temperature butter and omit the added milk. Continue following the recipe.
- How To Store Raw Dough: Store the raw dough covered in the refrigerator for up to three days. Afterward, you can freeze the cookie dough in a freezer-safe container for up to two months.
- How To Store Baked Cookies: Store the toffee cookies in an airtight container at room temperature for up to three days. If you need to store them for longer, you can freeze the cookies for up to two months.
- Baking Frozen Dough: Bake frozen dough for an additional 1 to 2 minutes.
- Other Copycat Recipes You’ll Love:
