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Spiced Toffee Cookies

I bake these cookies for family gatherings because my crowd likes cookies thin and chewy with a crispy exterior. The toffee bits make a happy surprise.—Gloria Bradley, Naperville, Illinois
  • Total Time
    Prep: 15 min. Bake: 10 min./batch
  • Makes
    about 2 dozen


  • 3/4 cup butter, softened
  • 1-1/2 cups sugar, divided
  • 1 tablespoon toasted wheat germ
  • 1/4 cup molasses
  • 1 large egg
  • 2-1/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cloves
  • 1 cup brickle toffee bits


  • Preheat oven to 375°. In a large bowl, cream butter, 1 cup sugar and wheat germ until light and fluffy. Beat in molasses and egg. In another bowl, whisk flour, baking soda, cinnamon, ginger, salt and cloves; gradually beat into creamed mixture. Fold in toffee bits.
  • Shape dough into 1-1/2-in. balls; roll in remaining sugar. Place 2 in. apart on ungreased baking sheets. Bake 9-11 minutes or until set. Cool on pans 2 minutes. Remove from pans to wire racks to cool.
  • Freeze option: Freeze shaped balls of dough on baking sheets until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, bake cookies as directed.
Nutrition Facts
1 cookie: 186 calories, 9g fat (5g saturated fat), 24mg cholesterol, 241mg sodium, 26g carbohydrate (18g sugars, 0 fiber), 2g protein.

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