I love how simple and satisfying these cookies are to make. The honey gives them a unique depth of flavor that regular sugar cookies can’t match, while the toffee bits melt slightly to create little caramel pockets throughout each bite. They’re quick to mix, bake in minutes, and make my house smell amazing. Whether I’m baking for guests or just craving something sweet, these cookies always hit the spot.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1/2 cup unsalted butter, softened 1/2 cup granulated sugar 1/4 cup brown sugar 1/4 cup honey 1 large egg 1 teaspoon vanilla extract 1 1/2 cups all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup toffee bits
Directions
I preheat my oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, I cream together the butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy.
I beat in the honey, egg, and vanilla extract until everything is well combined.
In another bowl, I whisk together the flour, baking soda, and salt.
I gradually add the dry mixture to the wet ingredients, stirring until a soft dough forms.
I fold in the toffee bits evenly so each cookie has a good amount of crunch and sweetness.
Using a tablespoon, I scoop portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
I bake them for 9–11 minutes, just until the edges are golden and the centers look set but still soft.
After removing them from the oven, I let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to finish cooling.
Servings and Timing
This recipe makes about 24 cookies. Prep time takes around 15 minutes, baking time is 10 minutes, and total time is about 25 minutes.
Variations
Sometimes I like to mix things up by adding a handful of chopped nuts, like pecans or almonds, for a little extra crunch. When I want a stronger caramel flavor, I drizzle a bit of melted toffee or caramel sauce on top after baking. For a cozy fall twist, I add a pinch of cinnamon or nutmeg to the dough. And when I’m in the mood for something indulgent, I mix in a few chocolate chips along with the toffee bits.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 5 days. If I want to keep them longer, I freeze the baked cookies for up to 2 months and let them thaw at room temperature before enjoying. To refresh them, I warm a cookie in the microwave for about 10 seconds to bring back that soft, gooey texture.
FAQs
Why are my cookies too flat?
If my cookies spread too much, it’s usually because the dough was too warm. I chill the dough for 30 minutes before baking to help them hold their shape.
Can I use dark brown sugar instead of light?
Yes, I can substitute dark brown sugar for a richer, deeper molasses flavor.
What type of toffee bits should I use?
I like to use plain toffee bits without chocolate coating so the honey flavor shines through.
Can I replace honey with maple syrup?
Yes, but the cookies will have a different flavor. Honey adds a distinct floral sweetness that maple syrup can’t fully replicate.
How do I make the cookies chewier?
I slightly underbake them and let them finish setting on the baking sheet for a few minutes after removing from the oven.
Can I make the dough ahead of time?
Yes, I can chill the dough for up to 48 hours before baking. It actually enhances the flavor and texture.
Why do my cookies get hard after a day?
If exposed to air, cookies can dry out. I make sure to store them in a tightly sealed container with a piece of bread to keep them soft.
Can I use margarine instead of butter?
Butter gives the cookies their rich flavor, but I can use margarine in a pinch—just note the texture may be slightly different.
Do I need to flatten the dough balls before baking?
No, I don’t flatten them; they spread naturally while baking to the perfect shape.
How can I make these cookies more festive?
I sometimes drizzle them with white chocolate or sprinkle flaky sea salt on top for an elegant touch.
Conclusion
I love making these Soft Honey and Toffee Cookies at home because they’re quick, comforting, and full of flavor. The combination of sweet honey and buttery toffee creates a chewy, caramel-like texture that feels like a cozy bakery treat straight from my oven. Whether I’m baking them for friends or just for myself, they never last long—they’re that good.
Soft Honey and Toffee Cookies are golden, chewy treats that combine the rich sweetness of honey with buttery toffee bits. With crisp edges, soft centers, and a warm caramel aroma, these cookies are the perfect balance of comfort and indulgence—easy to bake and impossible to resist.
Total Time:25 minutes
Yield:24 cookies
Ingredients
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup brown sugar
1/4 cup honey
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup toffee bits
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream together the butter, granulated sugar, and brown sugar in a large bowl until light and fluffy.
Beat in the honey, egg, and vanilla extract until fully combined.
In another bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
Fold in the toffee bits evenly throughout the dough.
Using a tablespoon, scoop portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 9–11 minutes, until the edges are golden and the centers are just set.
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For chewier cookies, slightly underbake and let them set on the baking sheet.
Chill dough for 30 minutes if cookies spread too much.
Add chopped nuts, cinnamon, or chocolate chips for flavor variations.
Store in an airtight container with a piece of bread to keep cookies soft.
Warm briefly in the microwave before serving for that fresh-baked texture.
