Butter Brickle Cookies

Fashioned after the delectable Nebraska-made Butter Brickle Ice Cream, these buttery cookies are full of toffee bits and will soon be a family favorite! Check out all our United States of Cookies recipes here. Recipe and photo courtesy of Michaela from An Affair From the Heart.

Servings

48 servings

Prep time

10 minutes

Cook time

10 minutes

Passive time

n/a

Ingredients

1/2 cup Unsalted Butter softened
3/4 cup Brown Sugar
1 cup Granulated Sugar
1/2 tsp Salt
1 1/2 tsp Vanilla Extract
2 Eggs
2 1/4 cups Organic Unbleached White All-Purpose Flour
1 tsp Baking Soda
8 oz Toffee Bits

Instructions

Preheat oven to 350°F. Line cookie sheets with parchment paper.
Sift together flour, baking soda and salt, set aside. In your mixer cream butter until fluffy, about 2 minutes. Add in sugars and vanilla, mix well. Add in eggs, mix until combined. Gradually add in flour mixture, mixing until incorporated. Fold in toffee bits.
Drop by rounded teaspoon full onto parchment lined cookie sheets. Bake 9-11 minutes or until slightly brown. Cool on wire racks.