Cinnamon & Toffee Cookies

PREP TIME: 30 MIN | COOK TIME:  12 min| YIELD: 12 cookies

Scrumptious Moment

It’s September 2025, which means the start of everything I love about fall: changing leaves, holiday movies, Gilmore Girls, pumpkins, and anything with a hint of cinnamon. But since California fall still feels more like summer, I wanted to make a dessert that eases into the season. Something that brings together the classic flavors of fall without being overwhelmingly pumpkin-spice heavy. The result is a treat that hints at autumn without hitting you over the head with it.

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CINNAMON & TOFFEE COOKIES

Fall baking doesn’t always have to mean pumpkin spice everything. These Cinnamon and Toffee Cookies strike the perfect balance between cozy autumn flavors and everyday indulgence. The dough is rich and buttery, sweetened with plenty of sugar and a splash of vanilla, then warmly spiced with cinnamon. Crushed toffee bits add a deep caramel crunch, while chopped dark chocolate melts into pockets of richness with every bite. The homemade toffee, made simply with butter and brown sugar, folds seamlessly into the cookies, creating that irresistible mix of chewy, crunchy, and melty textures. These cookies are a little crisp at the edges, soft in the middle, and filled with all the flavors that make fall feel special, without being over the top.

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INGREDIENTS

Cookie Dough

• 3/4 cup salted butter, room temperature

• 1 1/2 cups granulated sugar

• 1 large egg, room temperature

• 1 Tablespoon vanilla extract

• 2 cups all-purpose flour

• 1 tablespoon ground cinnamon

• 1/2 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 cup Crushed toffee bits

• chopped dark chocolate bar

Toffee Bits

• 1 stick (1/2 cup) salted butter,

• 1 cup of brown sugar

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HOW TO MAKE THIS DESSERT

Making the Cookies

1. Preheat oven to 350 degrees Fahrenheit

2. Line a cookie tray with parchment paper and set aside.

3. In a large bowl, combine the butter and sugars until well incorporated. Add the egg and the vanilla extract until smooth and light in color.

4. In a separate bowl, combine the flour, cinnamon, baking soda, and baking powder. Slowly fold in the dry ingredients until the dough comes together and there are no more streaks of flour.

5. Fold in the toffee bits and dark chocolate, and refrigerate for 1 hour.

6. Scoop cookies into a ball using a 2-inch cookie scoop and onto the cookie tray (most likely will fit about six cookies) and bake for 11-13 minutes, or until crinkled and golden brown.

7. Allow to cool before enjoying!

Making the Toffee Bits

1. Line a tray with parchment paper.

2. Melt the butter on medium low heat until completely melted. Add the sugar and crank up the heat to medium. Mix vigorously until combined.

3. The next 5 minutes are crucial: every 30 seconds to 1 minute, stir mixture. It will start to go from being grainy to slightly separated. You need to rely on three things to know when its done - is it bubbly, is there smoke coming from the pot, and does it smell very nutty. The moment all three moments occur, take the saucepan off the stove and stir vigorously until the mixture resembles melted peanut butter.

4. Pour the mixture on the parchment paper quickly and spread to the thickness you like. Allow to cool completely before smashing. If this was done right, it will break easily into toffee bits.

5. Cover the poured mixture with a parchment sheet once cooled, and take a rolling pin or meat masher, and smash the toffee bits into small pieces.

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Yield: 6-9

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Cinnamon & Toffee Cookies

Prep time: 40 MinCook time: 8 H & 12 MTotal time: 8 H & 52 M

Ingredients

Cookie Dough

• 3/4 cup salted butter, room temperature
• 1 1/2 cups granulated sugar
• 1 large egg, room temperature
• 1 Tablespoon vanilla extract
• 2 cups all-purpose flour
• 1 tablespoon ground cinnamon
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup Crushed toffee bits
• 1/2 bar Lindt dark chocolate, chopped.

Toffee Bits

• 1 stick (1/2 cup) salted butter,
• 1 cup of brown sugar

Instructions

Making the Cookies

1. Preheat oven to 350 degrees Fahrenheit
2. Line a cookie tray with parchment paper and set aside.
3. In a large bowl, combine the butter and sugars until well incorporated. Add the egg and the vanilla extract until smooth and light in color.
4. In a separate bowl, combine the flour, cinnamon, baking soda, and baking powder. Slowly fold in the dry ingredients until the dough comes together and there are no more streaks of flour.
5. Fold in the chopped dark chocolate, toffee bits, and refrigerate for 1 hour.
6. Scoop cookies into a ball using a 2-inch cookie scoop and onto the cookie tray (most likely will fit about six cookies) and bake for 11-13 minutes, or until crinkled and golden brown.
7. Allow to cool before enjoying!

Making the Toffee Bits

1. Line a tray with parchment paper.
2. Melt the butter on medium low heat until completely melted. Add the sugar and crank up the heat to medium. Mix vigorously until combined.
3. The next 5 minutes are crucial: every 30 seconds to 1 minute, stir mixture. It will start to go from being grainy to slightly separated. You need to rely on three things to know when its done - is it bubbly, is there smoke coming from the pot, and does it smell very nutty. The moment all three moments occur, take the saucepan off the stove and stir vigorously until the mixture resembles melted peanut butter.
4. Pour the mixture on the parchment paper quickly and spread to the thickness you like. Allow to cool completely before smashing. If this was done right, it will break easily into toffee bits.
5. Cover the poured mixture with a parchment sheet once cooled, and take a rolling pin or meat masher, and smash the toffee bits into small pieces.