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ByJune Albertson-DickPublishedUpdated
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We are less than two months from Christmas and while some of you may be stressing out because I said that. Others, like me are excited! I love Christmas but mostly because I call it “Cookie Baking Season”. Almost everyone I know bakes at least one batch of cookies between now and then, this Toffee Sheet Cake Cookies Recipe would be where I would start. Keep scrolling to see why.
There are always the cookie baking must haves, sugar and chocolate chip. But everyone needs to have that cookie recipe that makes everyone go crazy with excitement.
Something a little different but yet with familiar flavors. This Toffee Sheet Cake Cookie Recipe is just that! With toffee chunks both in the batter and sprinkled on top of the homemade caramel frosting, there is no mistaking it.
Making these toffee sheet cake cookies with a cake mix is always nice because they come together so quickly. Even the cooked frosting doesn’t take much time to pull together.
You can buy whole Heath bars and chop them up yourself or you can buy them in a bag next to the chocolate chips. I like this option because it is just the toffee bits. I am adding a ton of chocolate and caramel anyway.
How to make a Perfect Cake Mix Cookie
Making the cake mix cookie dough is as easy as three ingredients, stir…add the chopped toffee bits and scoop.
If you have never made a cake mix cookie before than you are in for a real treat. They are so SIMPLE! There are however, a few things that can help make the process even easier. In fact, you can reference this post with 7 tips for making the best cake mix cookies.
To make sure that the cake mix cookies are the same size and bake up evenly, use a cookie scoop. It is an inexpensive kitchen tool that rocks for cookies.
Bake these toffee sheet cake cookies in a 350 degree oven for 9-11 minutes, remove from oven and let the cookies cool on the cookie sheet for 10 minutes before moving them to the cooling rack. This will allow them to set up and continue to bake just a bit.
While the cookies are cooling you can turn your attention to the caramel icing. In a saucepan, combine the butter, brown sugar, evaporated milk and salt. Bring the mixture to a boil over medium heat.
Once the mixture is at a rolling boil, bet a timer for 10 minutes and stir occasionally. You will notice that the mixture will thicken a bit as it cooks.
This is what it looked like after 10 minutes. Remove from the heat and add the vanilla extract.
Why to we add extracts at the end?
We add the vanilla extract at the end of the cooking process because if we added it with the rest of the ingredients it would evaporate. Then you either wouldn’t get the flavor as strong or at all.
I immediately added the saucepan of caramel to a bowl of ice to speed up the cooling process but you could do this at room temperature.
If you decide to do it over a ice bath then be sure to constantly stir it. When you do it this way, it cools fast. It didn’t take long at all!
Once you have it to a good consistency that is easy to pour. Working one cookie at a time, pour or spoon the icing over the top of each cookie. You may have to spread it out a little bit if you want it to cover the entire cookie. Then sprinkle with toffee bits. Continue until all of the cookies are finished.
The caramel will continue to be sticky for a couple of hours but my crowd preferred them that way. So you can decide to let them sit on the sheet pan to set up completely or remove them immediately to a serving plate.
Look at all of the gooey goodness!!
These toffee sheet cake cookies have all of the toffee goodness you could ever ask for in a moist and absolutely delicious cookie. Wouldn’t they be perfect on your holiday table or better yet…as a gift for a friend or neighbor?
Then again, if you keep every last one for yourself, I am certainly not going to tell anyone.
Do you love cake mix cookies? Try these recipes…
- German Chocolate Cake Mix Cookies
- Chocolate Sandwich Cookies with Cream Cheese Frosting
- Peanut Butter Texas Sheet Cake Cookies
- Boston Cream Pie Cookie Bites
- Brookies
- Kentucky Butter Cake Cookies
- Texas Sheet Cake Cookies
Toffee Texas Sheet Cake Cookies
A rich fudge cake mix cookie is made extra special with toffee bits and homemade caramel frosting. The perfect sheet cake cookie.
Course: Dessert
Cuisine: American
Author: June Albertson-Dick
Prep Time: 1 hour hour 30 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 1 hour hour 55 minutes minutes
Servings: 22 cookies
Calories: 339kcal
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Ingredients
Cookie Dough
- 1 box fudge cake mix
- 2 eggs {whisked}
- 1/3 cup vegetable oil
- 1/2 cup toffee bits {divided}
Caramel Frosting
- 3/4 cup butter
- 3 1/2 cups brown sugar {packed}
- 1/2 cup + 1/3 cup evaporated milk
- 1/4 tsp salt
- 2 tsp vanilla extract
Instructions
Cookies
Preheat oven to 350°.
Combine cookie ingredients in large bowl and mix until completely incorporated {I like to use a hand held mixer}. NOTE: Dough will be thick. Add 1/4 cup of toffee bits and mix until it is incorporated into the dough.
Using a medium sized cookie scoop {or heaping tablespoon}, scoop cookies onto a parchment {or silicone mat} lined cookie sheet.
Bake for 9-11 minutes, remove from oven and let cool on cookie sheet for 10 minutes before moving them to a cooling rack. Repeat until all of the dough is baked.
Caramel Icing
In a medium saucepan, combine butter, brown sugar, evaporated milk and salt. Melt and bring to boil over medium heat. Once it is at a rolling boil, continue to cook for 10 minutes while stirring occasionally. You will notice that it will thicken slightly. After 10 minutes, remove from heat, add vanilla and stir.
To cool the frosting, set the saucepan into a bowl with ice. Be sure that you stir it constantly because it will thicken quickly this way. You could also do this at room temperature. Once you are to a good consistency, pour or spoon the frosting over the cookies {working one cookie at a time}. You may have to use a spoon and spread it out if you want the entire cookie covered. Immediately sprinkle with toffee bits.
Serve immediately your toffee sheet cake cookies if you want a gooey and sticky cookie or let them set up for a couple of hours if you prefer them to be more set up. Store cookies at room temperature for 4-5 days.
Nutrition
Serving: 1cookie | Calories: 339kcal | Carbohydrates: 52g | Protein: 2g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 261mg | Potassium: 122mg | Fiber: 0.5g | Sugar: 45g | Vitamin A: 278IU | Vitamin C: 0.01mg | Calcium: 65mg | Iron: 1mg
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