Wednesday, March 02, 2011

Butter Toffee Cookie

My favorite cookie at Mrs. Field's is the Butter Toffee. My obsession began 12 years ago and to this day I'm always bummed when they don't offer it when I visit the mall. My BF (Adam), just informed me that he rather have cookies then scones so I'm going to keep to it. I do love cakes, breads and brownies- maybe those will be in my future. Back to the cookies :) I've been searching for a good dupe of the recipe that is a trade secret of Mrs. Field. 
Baking and cooking are trial and error undertakings. This particular recipe has your standard ingredients plus the toffee bits. I didn't know but you can find the toffee bits along side the chocolate and peanut butter chips. Anyhoo, I followed the recipe to a T and it yield 28 jumbo size cookies. I think it's the amount of butter that you use and the toffee that spreads the dough when baking. Mine ended up as a flatter cookie compared to the chocolate chip ones with a nice crispy edge, and chewy middle. Most of my cookies are like that. Because my oven heats uneven I did turn my sheet around half way through the baking time. It gave me a more uniform cookie. The cookie was soft out of the oven like the peanut butter ones so I kept them on the parchment paper and transferred the whole thing to my cooling rack. By the time the next batch was done I was able to take the cookies off the paper and just had them on the rack.
Here is the result of my efforts. Adam thought the cookie was perfect just the way it is, but I would like it with less vanilla.

The recipe is as follows:

  • 2 1/2 Cups All Purpose Flour
  • 1 teaspoon Baking Soda
  • 1/2 Cup Salted Butter
  • 1 1/2 Cup Granulated Sugar
  • 1 Tablespoon Vanilla Extract
  • 2 Eggs
  • 2 Cups Toffee Pieces

 Preheat oven to 350 degrees F.

Sift together flour and baking soda. Cream together butter, sugar, and vanilla. Add eggs one at a time. Add toffee pieces to mixture. Mix creamed mixture and dry mixture together. Use rounded tablespoons to measure dough. Place dough at least 2 inches apart on baking sheet. Bake for 10 to 12 minutes.


  1. we don't have mrs. fields here anymore! but i'd always just get choco chip, never tried the butter toffee. these look delish.

  2. Oh yum! :D Definitely giving these a try, thanks for the recipe :)

    Follow my blog?

  3. They look so yummy :-) I love baking, but I hate cooking *lol*

  4. A Lot Like Fashion- You're welcome, I had to sneak one for breakfast this morning :)

  5. oomph- oh no, I can't imagine a world w/o Mrs Fields. At least you can have fresh baked cookies at home :)

  6. Tabatha- Ha ha, I feel the same way. Cooking is just steamy and boring. Baking is where the fun is at.

  7. wher do u find the toffee pieces?

  8. I was able to purchase the toffee pieces at my local Albertson's in the baking aisle. Good luck and I hope it helps.

  9. What brand of salted butter would you recommend? I have "I can't believe it's not butter". Will that be fine?

  10. I just use my market store brand. I think what is most important is the consistancy. You want it to blend easily, but you don't want it melted. Then you would end up with flat cookies. I hope this helps "anonymous" and thanks for commenting. - AlbeeLucky


Thank you for taking the time to leave a comment, I appreciate each and every one of them. I will do my best to respond in a timely manner.xoxo-AlbeeLucky

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