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Toffee Sandwich Cookies

 Toffee Sandwich Cookies
My brother's quest to find a filled toffee cookie inspired me to spend hours in the kitchen coming up with a winning combination. Of the 14 kinds of cookies I bake each Christmas, these are the first to disappear.
24 ServingsPrep: 20 min. Bake: 10 min./batch


  • 1 cup butter, softened
  • 1 cup packed brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 2-1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup English toffee bits or almond brickle chips
  • 2/3 cup butter, softened
  • 4 cups confectioners' sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 3 to 5 tablespoons half-and-half cream or milk


  • In a large bowl, cream butter and sugars until light and fluffy. Add
  • eggs, one at a time, beating well after each addition. Beat in
  • vanilla. Combine the flour, baking soda and salt; gradually add to
  • the creamed mixture and mix well. Stir in toffee bits (dough will be
  • stiff).
  • Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking
  • sheets. Bake at 350° for 10 minutes or until firm (do not
  • brown).
  • In a small bowl, beat the butter, sugar, vanilla and enough cream to

2 of 2

Toffee Sandwich Cookies (continued)

Directions (continued)

  • achieve spreading consistency. Spread on the bottom of half of the
  • cookies; top with remaining cookies. Yield: 4 dozen.
Nutritional Facts: 1 serving (2 each) equals 351 calories, 17 g fat (9 g saturated fat), 56 mg cholesterol, 246 mg sodium, 49 g carbohydrate, trace fiber, 2 g protein.