Churro Toffee Cookies
Inspired by Churro Toffee from Disneyland. Snickerdoodle cookie base with the addition of Heath toffee chips and drizzled with white chocolate. These cookies are soft, cinnamony, loaded with crunchy toffee bits, and the best cookie any time of year!
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 tsp salt
- 2 teaspoons cream of tartar
- 1 1/2 teaspoons ground cinnamon
- 1 cup unsalted butter, softened
- 1 1/3 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla
- 8 oz Heath Bits O' Brickle toffee chips, divided
For the cookie coating
- 1/3 cup granulated sugar
- 1 teaspoon cinnamon
For the topping
- 1 1/2 cups white chocolate chips, melted
- Remaining toffee chips, about 1/2 cup
Instructions
- Preheat oven to 375°.
- Whisk the flour, baking soda, salt, cream of tartar, and cinnamon in a bowl and set aside.
- In a large bowl using a stand mixer or hand mixer, beat the butter and sugar until smooth. Add the egg and vanilla then beat until combined.
- Slowly add the dry ingredients in small amounts. Scrape sides as needed.
- Add 1 cup toffee chips and mix until just combined.
- Make the coating by combining sugar and cinnamon in a small, shallow bowl or plate.
- Scoop out spoonfuls of cookies then roll them into 1-1 1/2 inch balls. (I use a 1.5 inch scoop) Roll in cinnamon/sugar mixture to coat completely. Arrange cookies on a baking sheet 2 inches apart and bake for 9-10 minutes. Cookies should be very light brown around edges with done.
- Allow to cool on sheet pan for a few minutes before transferring to a cooling rack.
- Once cookies have completely cooled, drizzle with melted white chocolate and sprinkle toffee bits on top.
- Store in an airtight container for up to a week.
Notes
Cookies will bake better on a silicone mat or parchment paper.
Tried this recipe?Let us know how it was!