Salted Vanilla Toffee Cookies

Salty and sweet vanilla cookies loaded with chunks of toffee and topped with a little sea salt. Chewy edges, soft centers, lots of buttery goodness.

salted vanilla toffee cookies

Heath bits 'o brickle pieces

To develop this recipe, I used the same base recipe as my Butter Pecan Cookies. I decided to use that recipe, sans toasted pecans, because I love the flavor of the dough. Most cookie doughs need a little something, like chocolate chips, in order to actually taste good. But this dough? It truly stands its own. It has enough butter flavor to make your extra butter bucket of popcorn jealous. And its the perfect spot for toffee, vanilla, and a sprinkle of sea salt.

Speaking of vanilla. For superior vanilla flavor, use both pure vanilla extract and a vanilla bean. Scrape the seeds from 1/2 of a vanilla bean and add it to this cookie dough. You can find vanilla beans in the spice aisle and in specialty kitchen stores. They are a little pricey, but a little goes a long way. I strongly encourage it for today’s cookies. In a pinch, an extra teaspoon of pure vanilla extract works instead.

salted vanilla toffee cookie dough balls on a silpat baking mat

stack of salted vanilla toffee cookies

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salted vanilla toffee cookies

Salted Vanilla Toffee Cookies

  • Author: Sally
  • Prep Time: 3 hours, 35 minutes
  • Cook Time: 10 minutes
  • Total Time: 4 hours
  • Yield: 30 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


Salty and sweet vanilla cookies loaded with chunks of toffee and topped with a little sea salt. Chewy edges, soft centers, lots of buttery goodness.


  • 1 cup (230g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 1 cup (200g) packed light or dark brown sugar
  • 2 large eggs at room temperature
  • 2 teaspoons pure vanilla extract
  • seeds scraped from 1/2 of a vanilla bean*
  • 2 and 1/2 cups (313g) all-purpose flour (spoon & leveled)
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 and 1/2 cups Heath English Toffee Bits ‘O Brickle*
  • sea salt, for sprinkling


  1. In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the granulated sugar and brown sugar and beat on medium high speed until fluffy and light in color. Beat in eggs, vanilla, and vanilla bean seeds on high speed. Scrape down the sides and bottom of the bowl as needed.
  2. In a separate bowl, whisk the flour, cornstarch, baking soda and salt together until combined. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Add the toffee bits, mix on low for about 5-10 seconds until evenly disbursed. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 3 hours and up to 3 days. Chilling is mandatory for this cookie dough.
  3. Remove cookie dough from the refrigerator and allow to sit at room temperature for 20 minutes– if the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 30 minutes. This makes the cookie dough easier to scoop and roll.
  4. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  5. Once chilled, the dough might be slightly crumbly, but will come together if you work the dough with your hands as you roll into individual balls. Scoop and roll balls of dough, about 1 Tablespoon of dough each, into balls. Sprinkle with sea salt.
  6. Bake the cookies for 10 minutes (11 minutes for crispier cookies), until slightly golden brown around the edges. My oven has hot spots and yours may too- so be sure to rotate the pan once during bake time. The baked cookies will look extremely soft in the centers when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. If the cookies are too puffy, try gently pressing down on them with the back of a spoon. They will slightly deflate as you let them cool. Transfer to cooling rack to cool completely. Sprinkle with additional sea salt if desired.


  1. Make Ahead & Freezing Instructions: Cookies stay fresh covered at room temperature for up to 1 week. Baked cookies freeze well – up to three months. Unbaked cookie dough balls freeze well – up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw.
  2. Vanilla Bean: For best flavor, don’t leave out the vanilla bean! You can find vanilla beans in the spice aisle and in specialty kitchen stores. They are a little pricey, but a little goes a long way. In a pinch, an extra teaspoon of pure vanilla extract works instead.
  3. Heath Baking Bits: There are actually two kinds of Heath baking bits found in the baking aisle next to the chocolate chips: Heath Milk Chocolate Toffee Bits and Heath Bits ‘O Brickle (without chocolate). For these cookies, I use the kind without chocolate. You can use either, or you can use chopped Heath candy bars or chopped homemade toffee.
  4. Adapted from Butter Pecan Cookies.

Keywords: vanilla toffee cookies, salted toffee cookies


  1. Wow, congratulations on Delish! I’d been seeing links to your recipes there for a long time, so I’m glad it’s finally official 🙂 These cookies are a wonderful addition to any website! Have you ever tried Heath Pieces? They are like m&ms but with bits of brickle inside. I bet they’d be amazing here too 😀

  2. I was going to start going on about the word “brickle” and then you caught me off-guard with the whole “watermelon in a keg” thing. So many question marks popping up in my head right now!
    But these cookies are not a question. The answer is heck yeah!

  3. Lynn @ Fresh April Flours says:

    Delish?! HOW COOL! Congrats, Sally! You’re such a superstar. And these cookies sound amazing. I totally had no idea what bits o’ brickle were until just now. I thought they had chocolate on them! Shows you how many times I’ve made something with toffee bits. That clearly needs to change!

    CAN’T WAIT TO SEE YOU TOMORROW and discuss cookies, and sprinkles, and probably FRIENDS! xoxo

    1. I made another batch this week to bring you some!


  4. Kathy @ Beyond the Chicken Coop says:

    Congrats on Delish!  These cookies really do look delish too!  I love toffee and adding it to cookies is perfect!

  5. Happy Friday! These look amazing! Love how you salted vanilla cookies with toffee too. A must try for sure 🙂

  6. mmmmmmmm! These look so yummalicious!

  7. Leah @ Grain Changer says:

    Yet another phenomenal cookie creation by Sally! LOVE the idea of using a vanilla bean in these cookies vs. just plain ol’ vanilla extract andddd bits o’ brickle rock my world (totally with you on the giggling hehe). Can’t wait to make these (adapted to gfree of course!). CONGRATS on Delish!Sooo exciting!

  8. Andrea @ Cooking with a Wallflower says:

    Oh my god. These cookies look soo amazing, Sally! I can’t wait to make them, especially since I already have toffee bits! Congrats on being the new contributor on Delish!

  9. Paula Jones says:

    You tickle me, your writing is so inspiring! Gotta love toffee, great recipe!! 

  10. A few years ago I was told that I have low blood pressure. I am not trying to overshare or complain about health problems. I am telling you this so I can boast that they told me that basically I didn’t have to worry about how much salt I eat. Which means EVERYTHING MUST BE SALTED INCLUDING MY COOKIES. So, long way of saying: YES to this recipe. 

  11. Erin @ Miss Scrambled Egg says:

    Salted Toffee Cookies are by far my favorite. You’re totally right about the sweet and salty fix, Sally. Thank you for sharing this recipe. I’ll have to try these soon. 

  12. Kayle (The Cooking Actress) says:

    I love how you narrated exactly what my reaction to these cookies would be!! sweet and salty for life! + toffee is my boo.

  13. Definitely blasphemy, my favourite cookies are often the ones without chocolate so I’ll have to give these a try. I just made your brown sugar cookies for a party I’m going to tomorrow and they look and taste amazing despite the lack of chocolate! 

  14. Eve @ Baking the Day says:

    These look amazing! I love non-chocolate cookies even though I do love chocolate, vanilla cookies are so perfect and with the Bits O’ Brickle (lol!), they are even better! 

  15. My people love anything with chocolate chips.  I have always eaten around chocolate chips, or made a few that strategically don’t have any. These look ah-may-ZING!!  Like my dream cookie. 🙂  I usually bake what my peeps like best, but these babies are too good to resist. I’m not quite sure I’ll even share. 😉 

  16. I had no idea that Heath made 2 different kinds of baking chips. I know!! Yes, I remember this dough from Christmas because I made those cookies and couldn’t stop nibbling (eating,inhaling) the dough!!! Can’t wait to try these!!!

    1. Um, I know. It’s the best tasting cookie dough I’ve ever made.

  17. Monica @ Mocha and Moccasins says:

    salty, sweet and toffee.. what more could you ask for?! These sound so delicious!

  18. Oooo! Congrats on the partnership!!! I say “delish” as well! I always shorten words and say I’m just a lazy speaker haha! These look sooooo good! Sometimes you need a cookie without chocolate! I love date + walnut balls SO much because they stand on their own! The vanilla/butter flavor needs the spotlight, too!

    Watermelon keg?! LOL, you are my hero.

  19. Michelle @ My California Kitchen says:

    YUM! I love those little bits o brickle (you’re right, impossible not to giggle!) These cookies look perfect 🙂

  20. Stephanie @ smothered in flour says:

    Being a sugar addict I love almost everything that has sugar in it. But for some reason I hate heath bars. It taste a bit like coffee and I hate coffee flavor. But my mom love heath candy and loves the heath blizzard even more. It`s so perfect you put these up today considering her birthday is in two weeks and this will make a nice surprise considering she won`t expect both cookies and a cake. I`m betting she will love these.

  21. Katelyn @munchie pie says:

    OH my gosh I just want to take that plate of cookies and eat them all! They look SO good! I haven’t used real vanilla beans in cooking before but I want to, it always looks so good!

  22. Alexis @ Upside Down Pear says:

    Congratulations on Delish!! That’s super exciting news 😀 Toffee is one of my favorite candies and I love the idea of putting toffee bits into cookies. I’ll have to raid the grocery store for the brickle!

  23. This look delish! This recipe has lead me on a wild goose chase of toffee bit research. Extensive googling tells me that Bits ‘O Brickle are not available in Canada. We do have Skor bits, though Skor bars are not identical to Heath bars as I had thought. I’m sure they’d work well. I should make these cookies and test it out soon!

    1. Skor bits would be GREAT in these cookies, Laura!

  24. YOU ARE KILLING ME!!! GAH!!!! (mouth watering/head exploding) WANT WANT WANT

  25. Michele @ Two Raspberries says:

    YUMMMMM! salt and caramel has been my addiction lately, but omgeee salt with a tofee vanilla cookie 😉 one word: heaven! the chewy edges with the soft center is my weekness! probably my favorite kind of cookie… although I love all cookies, such a cookie monster! 😉 

  26. Lena | la fille lumineuse says:

    Yuuumm, these look so good 😀
    I’m generally a huge fan of the sweeet&salty combination so this is totally up my street! I’ve heard somewhere that adding salt can actually enhance the sweetness of something – maybe this is why I like this combination so much 🙂

    1. What you’ve heard is true!

  27. OMFreakingG!!! I can’t tell you how much I love you right now!! I’m allergic to chocolate (how tragic, eh?) and did NOT know about the bricklebits. These cookies sound utterly scrumptious and will be making an appearance in my kitchen this weekend. Thank you, Sally!!

    1. Enjoy, Lynda!

  28. Anna @ Sunny Side Upsa says:

    Omgzies you’ve got me craving toffee already!! These look insanely amazing! 🙂 Congrats on Delish!! 

    1. “Omgzies” — laughing too loud for 9am on a Saturday. 😉

  29. cookiesfromhome says:

    Oh!They looks so yummy and delicious Just mouth watering.Thanks dear for sharing such a wonderful recipe.

  30. These look so amazing Sally! Can’t WAIT to try them out 🙂

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