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Toffee Snowman Cookies

My family loves toffee so I'm always trying to find new ways to bake with it. These cookies are so easy to make and are wonderful for a Christmas cookie exchange. Chilling the dough before baking and paying attention to the baking time are essential so they don't turn too brown.—Christine Merten, Menomonee Falls, Wisconsin
  • Total Time
    Prep: 30 min. + chilling Bake: 15 min. + cooling
  • Makes
    about 5 dozen


  • 1 cup butter, softened
  • 1-2/3 cups confectioners' sugar, divided
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1 cup miniature semisweet chocolate chips
  • 1 cup brickle toffee bits
  • 2/3 cup finely chopped pecans, toasted
  • Green, orange and red confetti sprinkles


  • Preheat oven to 350°. In a large bowl, cream butter, 1/3 cup confectioners' sugar and salt until light and fluffy. Beat in vanilla. Gradually beat in flour. Stir in chocolate chips, toffee bits and pecans. Refrigerate, covered, 1 hour or until easy to handle.
  • Shape dough into 1-in. balls; place 1 in. apart on ungreased baking sheets. Bake 12-15 minutes or until set. Cool on pans 2 minutes. Remove to wire racks. Roll warm cookies in remaining confectioners' sugar. Cool completely on wire racks.
  • Reroll cookies in confectioners' sugar. Decorate using green sprinkles for snowman eyes, orange sprinkles for nose, and red sprinkles for mouth.
Editor's Note
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
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