Cheesecake Toffee Cookies – Chewy and Creamy
Soft and chewy cheesecake-inspired cookies loaded with buttery toffee bits and optional white chocolate chips. These easy homemade cookies are rich, creamy, and perfect for holidays, parties, or an afternoon treat.
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter softened
- 4 oz cream cheese softened
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup toffee bits
- ½ cup white chocolate chips optional
Instructions
- Prepare the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined. Set aside.
- Cream the Butter and Cream Cheese: In a large mixing bowl, beat the softened butter and cream cheese until smooth, creamy, and well combined.
- Add the Sugars: Add the granulated sugar and brown sugar. Beat until the mixture becomes light and fluffy, scraping down the sides of the bowl as needed.
- Add the Egg and Vanilla: Beat in the egg and vanilla extract until the mixture is smooth and fully incorporated.
- Combine the Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture. Mix gently just until the flour disappears. Avoid overmixing, as this can make the cookies less tender.
- Fold in the Toffee: Gently fold in the toffee bits and optional white chocolate chips. Reserve a few extra toffee pieces for topping the cookies before baking.
- Scoop and Chill the Dough: Line a baking sheet with parchment paper. Scoop the dough into evenly sized balls and arrange them on the prepared sheet, leaving space between each cookie. Chill the dough for about 30 minutes.
- Bake the Cookies
- Preheat the oven to 350°F. Bake the chilled cookies for about 10–12 minutes, or until the edges are lightly golden while the centers still look slightly soft.
- Cool and Serve: Let the cookies cool on the baking sheet for about 5 minutes. Transfer them to a wire cooling rack and allow them to cool slightly before serving.
Notes
- For the softest and chewiest Cheesecake Toffee Cookies, make sure the butter and cream cheese are softened before mixing. Avoid overmixing once the flour is added, and don't overbake the cookies.
- The centers should still look slightly soft when the cookies come out of the oven. They will continue to set on the hot baking sheet as they cool.
- For an especially attractive bakery-style finish, press a few extra toffee pieces onto the tops of the cookies immediately after scooping the dough and again while the cookies are still warm.
- Storage: Store cooled cookies in an airtight container in the refrigerator for up to 5 days. Freeze for up to 2 months.
- Best served: Slightly warm with coffee, milk, hot chocolate, or vanilla ice cream.
Nutrition Facts
- Calories: 690 kcal
- Carbohydrates: 91 g
- Protein: 8 g
- Fat: 34 g
- Saturated Fat: 20 g
- Cholesterol: 105 mg
- Sodium: 520 mg
- Fiber: 1 g
- Sugar: 57 g
Nutrition note: These are approximate values and can vary depending on the brands of cream cheese, butter, toffee bits, and white chocolate used, as well as the final cookie size.