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Bourbon Toffee Cookies Recipe

Bourbon Toffee Cookies Recipe
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★★★★★

5.1 from 20 reviews

These Bourbon Toffee Cookies combine a rich blend of cream cheese, buttery toffee chips, and a hint of smooth bourbon to create a delightful, soft, and flavorful cookie perfect for any occasion.

Ingredients

Scale

Dry Ingredients

  • 2 ¼ cups all-purpose flour
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt

Wet Ingredients

  • 1 ½ cups granulated sugar
  • 2 ounces cream cheese, room temperature
  • 7 tablespoons unsalted butter, melted
  • ¼ cup bourbon
  • 1 large egg
  • 1 ½ teaspoons pure vanilla extract

Add-ins

  • 8 ounces toffee chips
  • ½ cup pecan pieces, chopped small

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet or multiple sheets with parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt until well combined.
  3. Cream Sugar and Cream Cheese: In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and fully combined, about 2 minutes, ensuring there are no lumps.
  4. Add Wet Ingredients: To the cream cheese-sugar mixture, add melted butter, bourbon, egg, and vanilla extract. Mix thoroughly until the batter is smooth and creamy. Scrape the bottom and sides of the bowl to incorporate all ingredients evenly.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Be careful not to overmix. Scrape down the bowl to ensure even mixing.
  6. Add Toffee and Pecans: Fold in the toffee chips and chopped pecans until evenly distributed throughout the dough.
  7. Chill Dough: Cover the bowl with plastic wrap and refrigerate for at least two hours to firm up the dough, which helps control spreading during baking.
  8. Scoop Dough: Using a medium cookie scoop or about 2 tablespoons of dough, place scoops onto the prepared baking sheets spaced about two inches apart to allow for spreading.
  9. Bake Cookies: Bake in the preheated oven for 12 to 15 minutes or until the cookies are just slightly golden around the edges but still soft in the center.
  10. Cool Cookies: Remove from oven and allow the cookies to cool on the baking sheet for 1 to 2 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a non-alcoholic version, omit bourbon without substituting; the cookies will still be delicious.
  • Chilling the dough overnight may help achieve thicker, less spread-out cookies, especially at higher altitudes.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • Use room temperature cream cheese for easier mixing and a smoother dough.
  • If toffee chips are unavailable, crushed toffee bars can be used as a substitute.

Nutrition

Keywords: Bourbon toffee cookies, toffee chip cookies, bourbon cookies, holiday cookies, pecan cookies, cream cheese cookies

Find it online: https://messykitchenmagic.com/bourbon-toffee-cookies-recipe/