These Toffee Butter Icebox Cookies are made with butter, sugar, vanilla, flour, and crunchy toffee bits—slice, bake, and savor.
Let me just say this right now—I didn’t plan to make Toffee Butter Icebox Cookies at midnight. It was one of those nights when sleep just wasn’t happening. I was scrolling through old recipes I’d written in a notebook covered in flour fingerprints, and I found this scribbled note: “Butter + toffee + freezer = magic?”
Honestly, I don’t even remember writing it. But something about that moment made me get up, rummage through the pantry for those lonely Heath toffee bits I always forget I buy, and start mixing. No apron. Hair tied up in one of those sad, floppy buns. My cat sitting on the counter like he was judging my life choices.
But then—then—I took a bite of that first still-warm cookie, and I remembered why I wrote that weird little note in the first place. These cookies? They’re not fancy. They don’t need frosting. They’re just good. Comforting. Slightly crisp on the edges, soft in the center, and filled with melty little toffee bits that stick in your teeth in the best possible way.
And now I keep a log in the freezer at all times. Just in case the next bout of insomnia hits—or, you know, I need a cookie with my coffee and existential dread.
Why You’ll Love This Toffee Butter Icebox Cookies Recipe?
Look, I’ve made hundreds of cookies. Maybe more. (Don’t judge.) Some were life-changing. Some… not so much. But these Toffee Butter Icebox Cookies have something special.
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They’re nostalgic. Like something your grandma might’ve made and kept hidden in a tin.
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Slice-and-bake magic. You shape the dough into logs, chill it, and bake when you feel like it. No scooping, no stress.
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Buttery and crisp. Think shortbread, but a little chewier, a little softer in the middle.
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That toffee. It melts slightly while baking and leaves behind little caramelized pockets of joy.
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They’re freezer-friendly. You can literally bake two and freeze the rest. It’s the cookie equivalent of “future you will thank you.”
Plus, they’re the kind of treat people think you really tried on. (You don’t have to tell them it took eight minutes and one bowl.)
Ingredient Notes:
Okay, so here’s what you’ll need—and what I’ve learned from trial, error, and forgetting to soften the butter:
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Butter (1 cup, softened): Unsalted is best, but I’ve used salted before and honestly… it slapped. Just dial back the extra salt.
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Sugar (1 cup): Plain granulated. You could swap in some brown sugar, but then it’s a different cookie. Still good. Just… different.
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Vanilla (1 tsp): Real vanilla makes a difference here. But imitation? Been there, used that. It still works.
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Egg (1): Room temp is ideal, but I’ve used it cold straight from the fridge while muttering “YOLO.”
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Flour (2½ cups): All-purpose. Spoon it in and level it—don’t scoop. Unless you like surprise dry cookies.
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Toffee bits (1 cup): Heath bits are great. But I’ve smashed a Skor bar in a Ziploc and used that too. Worked like a charm.
Optional? A pinch of flaky salt on top before baking. It’s not in the OG recipe, but it adds a tiny punch of “I know what I’m doing” even if you totally don’t.
How To Make Toffee Butter Icebox Cookies?
Step 1. Cream the butter and sugar.
This step is oddly therapeutic. Beat them together until the mixture looks fluffy and pale. Like whipped frosting but firmer. It should smell amazing already.
Step 2. Add vanilla and egg.
Mix them in until everything’s glossy and smooth. This is the moment where things start looking like real dough.
Step 3. Add the flour slowly.
Dumping it all at once = flour everywhere. Mix in a little at a time until it’s all incorporated. If it gets crumbly, add a teeny splash of milk or water. Just enough to bring it together.
Step 4. Stir in the toffee bits.
Use a wooden spoon or your hands if you’re impatient (me). Just make sure they’re scattered throughout so no cookie gets left behind.
Step 5. Roll into logs.
Split the dough in half and shape it into two 6-inch logs, about 1½ inches thick. Wrap each one in plastic wrap like a little cookie burrito. Chill for 1–2 hours in the fridge or freeze for later.
Step 6. Slice and bake.
Preheat the oven to 375°F. Line a baking sheet with parchment. Slice the dough into ¼-inch rounds and space them out—they will spread a little. Bake for 8 minutes or until the edges are golden and the centers look barely set.
Want To Save This Recipe?
Step 7. Cool and eat (or burn your mouth, your call).
Let them cool for a few minutes, or just dive in recklessly like I always do.
Storage Options:
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Room temp: Airtight container. They’ll stay good for about 5 days, but let’s be honest—they’ll disappear before then.
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Fridge: The dough logs can chill for up to 4 days. Slice and bake whenever.
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Freezer: Wrap those logs tightly and freeze. Slice straight from frozen and bake as usual—just give ’em an extra minute or two in the oven.
Great for last-minute guests, cookie swaps, or late-night Netflix binges. (Been there.)
Variations and Substitutions:
You know I can’t leave a recipe alone for long. Here are some fun ways to make it your own:
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Add a handful of mini chocolate chips if you’re feeling indulgent.
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Swap in chopped pecans or almonds for a nutty twist.
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Use brown sugar instead of white for a deeper, caramel-y flavor.
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Add a pinch of cinnamon or cardamom for something a little unexpected.
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Roll the logs in sanding sugar before slicing for a sparkly edge.
Basically, once you’ve got the dough, you’re the boss of your cookie kingdom.
What to Serve with Toffee Butter Icebox Cookies?
Honestly? Anything. But if you want the full experience:
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A hot cup of tea—especially Earl Grey or chamomile.
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Strong coffee because the butteriness just gets better.
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A scoop of vanilla ice cream. No further explanation needed.
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Red wine. Don’t knock it till you’ve tried it.
Or just eat them straight out of the container with your fingers while watching reruns of The Office. I won’t tell.
Frequently Asked Questions:
Do I really need to chill the dough?
Yep. If you don’t, they spread like crazy. Still edible, still tasty, just less cute.
Can I double the batch?
Absolutely. Just promise me you’ll share a few.
My dough feels too crumbly. What gives?
Flour measurement’s tricky. Add 1–2 teaspoons of water or milk and work it in gently.
These Toffee Butter Icebox Cookies aren’t flashy. They don’t have frosting or sprinkles or some viral TikTok swirl. But they’re the kind of cookie that gets remembered. That people ask for again. That feels like it came from your kitchen—not a package.
And for me? That’s the kind of recipe worth holding onto.
So give them a try. Bake one. Bake twenty. And if you end up hiding the last few behind the broccoli in the freezer like I do?
No shame. But do come back and tell me all about it. Did you tweak them? Burn a few? Share them with someone who needed a pick-me-up? I’d love to hear your cookie story.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Toffee Butter Icebox Cookies
Ingredients
- 1 c butter softened
- 1 c sugar
- 1 teaspoon vanilla extract
- 1 egg room temperature
- 2½ c all-purpose flour spooned and leveled
- 1 c Heath toffee bits
Instructions
- Combine the butter and sugar until they form a mixture.
- Next stir in the vanilla extract and egg until they are well blended.
- Gradually incorporate the all-purpose flour ensuring it is mixed in properly. If the dough seems dry you can add an amount of water one teaspoon at a time.
- Gently fold in the Heath toffee bits to distribute them evenly throughout the dough.
- Split the dough into two parts. Shape each portion into a log 6 inches 1.5 inches, in diameter using plastic wrap. Place these logs in the refrigerator for 1 2 hours until they become firm.
- Preheat your oven to 375 degrees Fahrenheit.
- Line a baking sheet with parchment paper to prepare it for baking.
- Remove the chilled dough logs from the fridge unwrap them and slice them into pieces 1/4 inch slices.
- Arrange these slices on the baking sheet with 2 inches of space, between each piece. Bake them for 8 minutes. Until they turn lightly browned.
- Now you can enjoy these Toffee Butter Icebox Cookies!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
