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–+ servings
Bourbon Toffee Cookies

Delicious Bourbon Toffee Cookies for Sweet Holiday Moments

Bourbon Toffee Cookies are a delightful treat combining bourbon, toffee, and pecans, perfect for holiday gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Chill Time 2 hours
Total Time 2 hours 30 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 2 cups All-Purpose Flour Substitute with gluten-free flour for a gluten-free option.
  • 1 teaspoon Baking Powder No substitutions needed.
  • 1 teaspoon Baking Soda Essential for perfect texture.
  • 1 teaspoon Kosher Salt Table salt can be used in smaller quantities.
  • 1 cup Granulated Sugar Brown sugar can be swapped for deeper flavor.
  • 4 oz Cream Cheese Can substitute with mascarpone cheese.
  • 1/2 cup Unsalted Butter Using salted butter may alter salt content.
  • 1/4 cup Bourbon Use sweeter bourbon for enhanced taste.
  • 1 large Egg Can use a flax egg for a vegan version.
  • 1 teaspoon Pure Vanilla Extract No substitutes suggested.
For the Mix-Ins
  • 1 cup Toffee Chips Can substitute with chocolate chips.
  • 1 cup Pecan Pieces Replace with walnuts or omit for nut-free cookies.

Equipment

  • Oven
  • Mixing bowls
  • whisk
  • Cookie Scoop
  • Baking sheets
  • parchment paper
  • Wire Rack
  • Plastic Wrap

Method
 

Step-by-Step Instructions for Bourbon Toffee Cookies
  1. Prep Oven and Baking Sheet: Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
  2. Combine Dry Ingredients: Whisk together flour, baking powder, baking soda, and salt until combined.
  3. Mix Wet Ingredients: Beat cream cheese and sugar together, then mix in melted butter, bourbon, egg, and vanilla.
  4. Blend: Gradually incorporate dry ingredients into wet mixture and mix until just combined.
  5. Add Extras: Fold in toffee chips and chopped pecans until evenly distributed.
  6. Chill Dough: Cover dough with plastic wrap and refrigerate for at least 2 hours.
  7. Scoop and Bake: Portion dough onto prepared sheets and bake for 12-15 minutes.
  8. Cool: Let cookies cool on the baking sheet for 1-2 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 25mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

These cookies are perfect for sharing or storing for later enjoyment. Experiment with mix-ins for a personalized touch.

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