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Chai White Chocolate Toffee Cookies

Chai White Chocolate Toffee Cookies for Cozy Fall Bliss

Delight in Chai White Chocolate Toffee Cookies, a perfect blend of spices, creamy white chocolate, and crunchy toffee—ideal for cozy fall moments.
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Prep Time 30 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 1 hour 12 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup Unsalted Butter or browned butter for nuttier flavor
  • 3/4 cup Brown Sugar coconut sugar makes a great alternative
  • 1/2 cup Granulated Sugar or white sugar
  • 2 cups All-Purpose Flour gluten-free all-purpose flour can be used
  • 1 teaspoon Baking Soda can use baking powder instead
  • 1/2 teaspoon Salt sea salt is a great alternative
  • to taste Chai Spices (cinnamon, cardamom, etc.) adjust spice levels to liking
For the Mix-ins
  • 1 cup White Chocolate Chips or dark chocolate chips for variation
  • 1 cup Toffee Bits can substitute with chopped nuts
  • 1 cup Toasted Pecans or walnuts/almonds

Equipment

  • Medium saucepan
  • Large Mixing Bowl
  • Whisk
  • Spatula
  • Baking sheet
  • Parchment paper

Method
 

Preparation Steps
  1. In a medium saucepan, melt butter over medium heat until golden brown, about 5–7 minutes. Allow to cool.
  2. In a large bowl, combine cooled butter, brown sugar, and granulated sugar. Whisk until smooth and creamy, about 2 minutes.
  3. Add eggs one at a time, whisking vigorously after each until pale and fluffy, about 1–2 minutes each.
  4. In another bowl, whisk together flour, baking soda, salt, and chai spices.
  5. Gradually add dry ingredients to wet mixture, folding gently until just combined.
  6. Fold in white chocolate chips, toffee bits, and toasted pecans.
  7. Cover dough and chill in the refrigerator for at least 30 minutes.
  8. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  9. Scoop dough onto baking sheet, spacing 2 inches apart. Bake for 10–12 minutes until edges are golden.
  10. Cool on the baking sheet for 5 minutes before transferring to wire racks.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 100mgPotassium: 80mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 30mgIron: 0.5mg

Notes

Store cookies in an airtight container at room temperature for up to one week. For longer storage, refrigerate or freeze.

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