Cheesecake Toffee Drops are the perfect treat for anyone who loves a delightful mix of flavors and textures. The cookies combine a creamy cheesecake base with the crunch of chocolate-covered toffee, creating a snack that’s utterly irresistible. If you’re craving something sweet and satisfying, you’re in the right place.
You can easily swap the all-purpose flour with a gluten-free blend if you need a gluten-free option. For dairy allergies, consider using non-dairy cream cheese and butter alternatives. If you can’t find chocolate-covered toffee bars, any crunchy toffee bits will do, just ensure they’re chocolate-covered for that rich flavor. Quality butter makes a difference in taste, so reach for a good brand if possible.
Cheesecake
Cheesecake Toffee Drops Recipe
Ingredients
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup firmly packed light brown sugar
- 8 tablespoons cream cheese, at room temperature
- 4 tablespoons unsalted butter, at room temperature
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup chopped chocolate-covered English toffee bar (such as Heath or Skor)
Instructions
- Place rack in the center of the oven and preheat to 300 degrees Fahrenheit.
- Set aside an ungreased baking sheet.
- In a small bowl, whisk together 1 1/3 cups of flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
- In a medium-sized mixing bowl, combine 1 cup of light brown sugar, 8 tablespoons of cream cheese, and 4 tablespoons of unsalted butter. Beat with a hand-held electric mixer on medium speed until the mixture is lighter in texture, about 20 seconds.
- Add 1 egg and 1 teaspoon of vanilla extract to the mixture, mixing briefly to combine.
- Scrape down the sides of the bowl and add the flour mixture. Beat on low speed just until the dry ingredients are blended in.
- Using a wooden spoon, stir in 1 cup of chopped chocolate-covered toffee until evenly distributed.
- Drop the cookie batter by rounded tablespoons onto the prepared baking sheet, spacing them 1-1/2 to 2 inches apart, aiming for twenty-four mounds.
- Bake the cookies for 20 to 25 minutes, or until they appear dry and golden.
- While the cookies bake, lay waxed paper on a wire rack.
- Remove the baking sheet from the oven and immediately transfer the cookies to the waxed paper. Allow them to cool completely.
Part of our Homemade Cheesecake Recipes collection — Part 2 of 3:
If you’re looking for a delightful topping that pairs perfectly with brownies or cakes, I’d recommend trying the Cheesecake Topping for Brownies or Cakes. It adds a creamy, rich layer that complements your favorite desserts beautifully with just three simple ingredients.