Honey and Toffee Cookies: The Golden, Chewy Treat You’ll Make on Repeat

By Jason Griffith

There is something inherently nostalgic about the smell of honey and butter caramelizing in a hot oven. If you are looking for a cookie that bridges the gap between a delicate shortbread and a chewy candy bar, you have found it. These Honey and Toffee Cookies are a staple in my kitchen because they require zero chilling time, use basic pantry staples, and offer a unique diagonal-cut shape that looks beautiful on any dessert platter.

Why I Love This Recipe

What sets this recipe apart is the texture. Unlike standard drop cookies, these are baked in long rolls and sliced while warm, resulting in “toffee-like” edges and a soft, honey-infused center. They aren’t overly sweet, which makes them dangerously easy to eat by the handful. Plus, if you love the simplicity of these cake mix cookies, you will appreciate how quickly this dough comes together from scratch.

The Ingredients

To get that perfect golden hue and snap, we use a specific blend of simple ingredients:

• Unsalted Butter: 1/2 cup (3.5 oz), softened to room temperature.
• Granulated Sugar: 1/2 cup (3.1 oz) for that crisp exterior.
• All-Purpose Flour: 1 1/4 cups (6.1 oz) provides the structure.
• Vanilla Powder: 2 teaspoons (you can substitute with vanilla extract for a more traditional flavor).
• Baking Powder: 1/2 teaspoon to give them a slight lift.
• Honey: 3 tablespoons (or 2 tablespoons of golden syrup for a deeper, more buttery molasses flavor).

Swaps and Notes

• The Sweetener: While honey gives these a floral, light sweetness, using golden syrup will result in a deeper “toffee” profile similar to British honeycomb.
• Vanilla: If using vanilla extract instead of powder, add it during the creaming stage with the butter and sugar.
• Salt: If you love a salted caramel vibe, sprinkle a tiny pinch of flaky sea salt over the rolls right before they go into the oven.

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Step-by-Step Instructions

1. Prep the Oven: Preheat your oven to 356°F (180°C). Line a large baking sheet with parchment paper to ensure the honey doesn’t stick.
2. Cream the Base: In a medium mixing bowl, cream together the softened butter and granulated sugar. You want the mixture to look pale and fluffy.
3. Combine Dry Ingredients: Sift in the flour, vanilla powder (or extract), and baking powder. Mix until the dough just starts to come together.
4. Add the “Gold”: Stir in the honey or golden syrup. The dough will become slightly tacky but should still be easy to handle.
5. Form the Rolls: Divide the dough into three equal portions. Roll each portion into a log (about the length of your hand) and place them on the baking sheet. Space them at least 3 inches apart, as they will spread significantly!
6. Flatten: Gently press down on the rolls with your fingers to flatten them into long, thin rectangles.
7. Bake: Bake for 12–14 minutes. Keep a close watch; you want them to be a deep golden brown around the edges but still slightly soft in the middle.
8. The Cut: This is the most important step! Immediately after removing them from the oven, use a sharp knife or a pizza cutter to slice the warm “planks” diagonally into 1-inch wide strips.
9. Cool: Let the cookies cool completely on the baking sheet. As they cool, the edges will harden into a crisp, toffee-like texture.

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Tips for Success

• Watch the Spread: These cookies spread more than you think. If they run into each other, don’t panic! Just slice them apart while they are still hot.
• Don’t Overbake: Because of the honey content, these can go from “perfectly caramelized” to “burnt” very quickly. 12 minutes is usually the sweet spot for a chewy center.
• The Sharp Knife: Slicing them while hot is non-negotiable. If you wait until they cool, they will shatter rather than cut cleanly.

Serving Suggestions and Pairings

These cookies are the ultimate afternoon snack. I love serving them alongside a tall glass of this refreshing blueberry lemonade during the summer, or with a hot cup of tea in the winter.

If you’re building a dessert board, they pair beautifully with other bite-sized delights like these caramel apple pie cookiesor these chocolate chip cookie bites.

Nutritional Information (Per Serving)

Estimate based on 18 cookies

• Calories: 95 kcal
• Fat: 5g
• Carbohydrates: 12g
• Protein: 1g
• Sugar: 7g

Storage and Leftovers

Store your Honey and Toffee Cookies in an airtight container at room temperature for up to 5 days. Because of the honey, they may soften slightly over time. If you want to regain that “snap,” simply pop them back into a 300°F oven for 2–3 minutes. These also freeze exceptionally well for up to 3 months.

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More Recipes You Will Love

If you enjoyed the rich, buttery flavors of this recipe, you have to try these other Chefmaniac favorites:

• The Best Peanut Butter Brownies I’ve Ever Made
• Caramel Apple Pie Cookies
• Easy Cake Mix Cookies

Final Thoughts

These Honey and Toffee Cookies prove that you don’t need fancy ingredients to make a professional-quality treat. They are elegant, simple, and always a hit at parties.

Did you try this recipe? I’d love to hear how yours turned out! Tag us on social media or leave a comment below. Don’t forget to follow Chefmaniac for more easy, crowd-pleasing recipes!