Remember the Starbucks Toffeedoodle cookie? A buttery, chewy cookie with a toffee center and a cinnamon-sugar coating—this Toffee Doodle cookie recipe recreates that delightful combination and won’t disappoint.
Biting into a warm snickerdoodle-style cookie is irresistible—the cream of tartar gives it that classic tang and soft chew. This copycat Toffee Doodle blends that familiar snickerdoodle texture with crunchy toffee bits tucked inside, finished with a cinnamon-sugar coating for a perfect balance of flavors.
Toffee Doodle Cookie INGREDIENTS
You will need the following ingredients:
Toffee Doodle Cookies
- 1 ½ cups white sugar
- 1 cup butter, softened
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup toffee bits
Cinnamon-Sugar Coating
- 4 tablespoons white sugar
- 4 teaspoons ground cinnamon
TIPS for the Perfect Toffee Doodle Cookie
If you use unsalted butter, be sure to add the recipe salt. If you prefer salted butter, you can reduce the added salt slightly. Consider making extra cinnamon-sugar and storing it in a small shaker for quick use on toast or future batches of cookies. For toffee bits, brands like Heath Bits o’ Brickle work well—avoid chocolate-covered bits unless you plan to remove the chocolate.
HOW TO MAKE Toffee Doodle Cookies
- Preheat the oven to 400°F (200°C).
- In a large bowl, beat the sugar and softened butter until smooth. Add eggs and vanilla, beating until creamy.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Fold in the toffee bits evenly through the dough.
- Shape the dough into walnut-sized balls.
- Combine the sugar and cinnamon in a small bowl or a sealable bag to make the cinnamon-sugar coating.
- Roll each dough ball in the cinnamon-sugar until fully coated. Place the coated dough balls about 2 inches apart on ungreased baking sheets or on parchment paper.
- Bake for 8 to 10 minutes, until the cookies are set but still soft and the edges are lightly golden. Rotate racks halfway through baking for even results.
- Remove the cookies from the oven and transfer them to wire racks to cool for a few minutes before serving.
Serving and Storing Your Toffee Doodles
Toffee Doodles are at their best warm from the oven, but let them rest on a wire rack for a few minutes so they set up properly. Store cooled cookies in an airtight container and enjoy within three days for optimal freshness.
Toffee Doodle Cookie Recipe
10 minutes
10 minutes
Ingredients
Toffee Doodle Cookies
- 1 ½ cups white sugar
- 1 cup butter, softened
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup toffee bits
Cinnamon-Sugar Coating
- 4 tablespoons white sugar
- 4 teaspoons ground cinnamon
Instructions
- Preheat the oven to 400°F (200°C).
- Beat sugar and butter until smooth. Add eggs and vanilla and mix until creamy.
- Whisk flour, cream of tartar, baking soda, and salt. Gradually add to the wet ingredients and mix until combined.
- Stir in toffee bits.
- Shape dough into walnut-sized balls.
- Mix sugar and cinnamon for the coating.
- Roll dough balls in the cinnamon-sugar and place 2 inches apart on ungreased or parchment-lined baking sheets.
- Bake 8–10 minutes until set and edges are lightly golden, rotating pans halfway through.
- Transfer cookies to a wire rack to cool.
Nutrition
Carbohydrates: 21 g |
Protein: 1 g |
Fat: 8 g |
Saturated Fat: 5 g |
Sodium: 100 mg |
Sugar: 14 g
More Cookie Recipes to Try
Thanks for baking Toffee Doodles with me! I’d love to hear how your batch turned out—please leave a comment. If you enjoy baking, try other cookie recipes for variety and seasonal treats. Happy baking!