Easy Starbucks Toffee Doodle Cookies
These copycat Starbucks toffee doodle cookie is delicious! These chewy cookies are rolled in cinnamon-sugar and stuffed with toffee bits.
Prep Time: 20 minutes
Cook Time: 10 minutes
Chill Time 2 hours
Total Time: 2 hours 30 minutes
Servings: 16 Cookies
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: