Monday, February 8, 2016

Toffee Doodle Cookies

Toffee Doodle Cookies

Wow, I can't believe I've been retired for just over three months now. I've definitely been posting on my crafty blog KimsKnittingKorner a lot but this cooking blog has been woefully neglected.  I am certainly cooking and baking a lot, but I guess I've not been trying out a lot of new recipes nor have I been taking time to blog about cooking and baking. 

Around Thanksgiving time, we found ourselves at a Starbucks Coffee Shop.  My husband got a Toffee Doodle cookie and raved about it.  I can't even remember what I had.  I think we went back to Starbucks a few weeks later looking for Toffee Doodle Cookies again.  We don't spend a lot of time hanging out at Starbucks, but now that we are both retired, we have been going about an hour north to Colorado Springs for little outings.  Our favorite restaurant is Jake and Telly's Greek Taverna so our typical trek to Colorado Springs might involve a stop at Starbucks, shopping at Sam's Club, a little window shopping in downtown Colorado Springs, and then lunch or dinner at Jake and Telly's (which is actually in Old Colorado City on the west side of Colorado Springs). 

Now, back to those cookies.  I did a little search on the Internet seeing if I could find a copy cat Starbucks Toffee Doodle Cookie.  I found this recipe and whipped up a batch on Saturday.  Now, I have baked a lot of cookies in my lifetime... A LOT!  I think these may be my favorite. The combination of butter and shortening makes a beautiful cookie. The cookies are not super sweet and almost have that "salted caramel" taste (that must come from the Heath bits).  My husband was kind of hoping he would not like the cookies so he would not be tempted to eat them. We discussed how good the cookies are and I suggested I bring some cookies to some of our neighbors so we did not eat them all ourselves.  Well, I never got around to that. The cookies are all gone. We ate them ALL.  These cookies are THAT good!  So if you make these cookies and eat them all, you have been forewarned. 

Toffee Doodle Cookies
Recipe Link is HERE.


  • 1/2 cup (1 stick) butter or margarine, softened (I used unsalted butter)
  • 1/2 cup shortening
  • 1-1/3 cups sugar , divided
  • 2-3/4 cups all-purpose flour
  • 2 eggs
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 2 teaspoons cream of tartar
  • 1-1/3 cups (8-oz. pkg.) HEATH BITS 'O BRICKLE Toffee Bits

  • Directions

    1.  Heat oven to 400°F.
    2. Beat butter, shortening and 1 cup sugar in large bowl until fluffy. Add eggs; beat thoroughly. Stir together flour, cream of tartar, baking soda and salt; gradually add to butter mixture, beating until well blended. Stir in toffee bits.

    3. Stir together remaining 1/3 cup sugar and cinnamon. Shape dough into 1-1/4-inch balls; roll in sugar-cinnamon mixture. Place on ungreased cookie sheet (I used parchment paper). 

    4. Bake 9 to 11 minutes or until lightly browned around edges. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 5 dozen cookies.


    affectioknit said...

    They look yummy...I have a vegan snickerdoodle recipe...but I'd have to find some vegan toffee...

    ~Have a lovely day!

    Anonymous said...

    OMG... I am on the third day of Starbucks Cookie and this has to stop.. These Cookies are the best...

    Unknown said...

    vegan toffee maybe w almond or coconut milk?

    Dawn (Nana) said...

    I've had Starbuck's Toffee Doodle cookies, and yes, they are wonderful! These cookies are almost, but not quite right. I looked at my old Snickerdoodles recipe, and there should be only 2 cups flour instead of 2 3/4 cups. Mine didn't spread out as much as they should have, and that is the reason - too much flour. Otherwise, these are right on. Hope this comment helps.

    Kim said...

    Thanks for your feedback Dawn (Nana). The recipe comes from I had great success with it. When you measure flour, do you spoon the flour into the measuring cup and the use the back of a flat knife to level it off? Or do you dip your measuring cup into the bag or flour canister to scoop out your flour? I've learned that the latter can compact the flour into the measuring cup and that can make a difference in how recipes come out.