Toffee Sandwich Cookies Recipe

5 1 2
Publisher Photo

Toffee Sandwich Cookies Recipe

Read Reviews
5 1 2
Publisher Photo
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.
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min./batch
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min./batch

Ingredients

  • 1 cup butter, softened
  • 1 cup packed brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 2 teaspoons 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
  • FILLING:
  • 2/3 cup butter, softened
  • 4 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 3 to 5 tablespoons half-and-half cream or milk

Directions

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 achieve spreading consistency. Spread on the bottom of half of the cookies; top with remaining cookies. Yield: 4 dozen.
Originally published as Toffee Sandwich Cookies in Best of Country Cookies 1999, p101

Nutritional Facts

2 each: 351 calories, 17g fat (9g saturated fat), 56mg cholesterol, 246mg sodium, 49g carbohydrate (38g sugars, 0 fiber), 2g protein.

  • 1 cup butter, softened
  • 1 cup packed brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 2 teaspoons 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
  • FILLING:
  • 2/3 cup butter, softened
  • 4 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 3 to 5 tablespoons half-and-half cream or milk
  1. 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).
  2. Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10 minutes or until firm (do not brown).
  3. In a small bowl, beat the butter, sugar, vanilla and enough cream to achieve spreading consistency. Spread on the bottom of half of the cookies; top with remaining cookies. Yield: 4 dozen.
Originally published as Toffee Sandwich Cookies in Best of Country Cookies 1999, p101

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forToffee Sandwich Cookies

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
gwashington1961 User ID: 6420190 25512
Reviewed Aug. 4, 2012

"These Toffee sandwich Cookies are a nice salute to homemade cookies. No one will reject the sandwich style cookie. The filling will appeal to traditionalists. Some times a flat, uniced cookie will stipulate just what is a favorite to some of our crowd. Yet, other times a tasty filling will draw you in. Try these to see just which way you prefer! Let me know your favorite."

Loading Image