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Toffee Sandwich Cookies

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.
  • Total Time
    Prep: 20 min. Bake: 10 min./batch
  • Makes
    4 dozen

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