Toffee Icebox Cookies are the buttery, caramel-speckled cookie of your dreams. These slice-and-bake gems are perfect for when you want something indulgent but low effort. With a crisp-tender bite and toffee crunch throughout, they’re a standout addition to your holiday trays or just an anytime treat that pairs beautifully with coffee.

The beauty of this cookie is in the simplicity—once the dough is made, it chills into a log you can slice and bake on demand. Packed with toffee bits and chocolate shavings, these cookies bring the best of candy bar flavor into a soft, buttery dough. A quick drizzle of caramel on top (optional but highly recommended!) takes them over the top.

What Kind of Toffee Should I Use?

Store-bought toffee bits like Heath English Toffee Bits work wonderfully here and save time. If you love a homemade touch, chopped homemade toffee or leftover brittle also work great. Just make sure whatever you use is chopped fine enough to blend evenly into the dough without overwhelming it.

Ingredients for the Toffee Icebox Cookies

Unsalted Butter: Provides the rich, tender crumb these cookies are known for. Be sure it’s softened for easier mixing.
Brown Sugar: Adds moisture and a subtle molasses flavor that pairs beautifully with the toffee.
Granulated Sugar: Balances sweetness and helps with the crisp edges.
Egg Yolk: Adds richness without making the dough too soft.
Vanilla Extract: Deepens the cookie’s warm, caramel-like flavor.
All-Purpose Flour: Gives structure to the dough—don’t overmix!
Salt: Just a pinch enhances all the other flavors.
Toffee Bits: The star! Adds caramel crunch to every bite.
Chocolate Shavings or Mini Chips: Optional but adds depth and sweetness.
Caramel Sauce (for drizzle): Totally optional—but if you love drama and extra flavor, drizzle away.

How To Make the Toffee Icebox Cookies

Step 1: Cream the Butter and Sugars

In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This is the base of your rich, buttery cookie.

Step 2: Add the Egg Yolk and Vanilla

Mix in the egg yolk and vanilla extract until fully incorporated. This adds moisture and depth to your dough.

Step 3: Mix in Dry Ingredients

Gradually add in the flour and salt. Mix just until a dough forms—avoid overmixing to keep the cookies tender.

Step 4: Fold in the Toffee and Chocolate

Gently fold in the toffee bits and chocolate shavings or chips. Make sure they’re evenly distributed.

Step 5: Shape and Chill the Dough

Divide the dough into two equal parts. Shape each into a log about 2 inches in diameter, wrap in plastic wrap, and chill for at least 2 hours or overnight.

Step 6: Slice and Bake

Preheat your oven to 350°F (175°C). Slice the chilled dough into 1/4-inch rounds and place on a lined baking sheet. Bake for 10-12 minutes, until the edges are lightly golden.

Step 7: Optional Caramel Drizzle

Once cooled, drizzle with caramel sauce if desired. Let set before storing.

Serving and Storing Toffee Icebox Cookies

These cookies are perfect for serving at gatherings or gifting in tins. They hold their shape beautifully and don’t crumble easily, making them ideal for stacking or packing.

Store in an airtight container at room temperature for up to a week. You can also freeze the dough logs for up to 2 months and slice/bake as needed—perfect for cookie emergencies.

Frequently Asked Questions

Can I freeze the dough?

Absolutely! Wrap the dough log tightly in plastic and freeze for up to 2 months. Slice and bake straight from frozen—just add a minute or two to the baking time.

Can I use dark brown sugar instead of light?

Yes, it will give a richer molasses flavor and darker color. It’s a delicious variation!

What kind of chocolate works best?

Semisweet or milk chocolate shavings both complement the toffee well. Mini chips also work if you prefer more texture.

Can I make these gluten-free?

You can try using a 1:1 gluten-free flour blend, though the texture may be slightly different.

Should I use salted or unsalted butter?

Always go with unsalted so you can control the salt level in the recipe. Salted butter can overpower the toffee flavor.

Do I need to chill the dough?

Yes! Chilling is key to helping the cookies hold their shape and develop flavor.

If you love these Toffee Icebox Cookies, you’ll probably enjoy these other irresistible cookie favorites:

Salted Caramel Pecan Cookies for a deeper caramel crunch.
Condensed Milk Snow Cookies for a melt-in-your-mouth winter classic.
Lemon Churro Cookies if you’re craving tangy meets warm spice.
Caramel Cheesecake Cookies for creamy richness in cookie form.
Cherry Cheesecake Puppy Chow for a bite-sized dessert party.

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you go with the caramel drizzle? Did you chill overnight or bake right away?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

Looking for more sweet inspiration? Browse my daily bakes over on Pinterest @hallarecipes.