If you’re anything like us – our sweet tooth is completely out of control – you’ll know that it’s a basic necessity to have treats on hand that come together quickly in order to stave off crazy sugar cravings. While that could manifest itself in a bunch of different recipes, we love this freezer cooker recipe that lets us effortlessly throw together a cookie dough that will keep in the freezer for as long as you need it to. When you’re hit with a deep need for cookies, all you have to do is open the freezer and cut off a few slices, then pop ‘em in the oven and you’re good to go; cookies that are basically ready in 10 minutes!
You could add anything you like to these cookies, but we think chocolate toffee bits pair perfectly with the buttery dough, so we threw those in there…so incredibly yummy! We can’t tell you how nice it is to be able to cut off just a couple slices at a time and then return the cookie dough log to the freezer. It ensures we don’t stuff our face with too many cookies (not like that’s ever happened before or anything…) and it’s great to be able to make one batch of dough that lasts such a long time. Plus, the fact that the dough comes together in under 10 minutes is pretty great too. Basically, we can’t get enough of these freezer cookies and neither will you!
Toffee Freezer Cookies
- 2 1/2 cups all-purpose flour
- 1 cup heath bar toffee bits
- 1 cup sugar
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt, optional
- Cream together butter and sugar in a large bowl or mixer. 3-4 minutes, or until fluffy and lightened in color.
- Mix in egg and vanilla extract and beat until incorporated, then gradually mix in flour and salt, if using, until dough comes together. Fold in toffee bits. If dough is too dry, add 1 teaspoon water at a time until dough is smooth.
- Lay out 2 large pieces of plastic wrap on your workstation, then divide dough in half and place each half on a piece of plastic wrap.
- Roll each dough half into a long log, then wrap tightly in plastic wrap. Refrigerate for at least 2 hours, or until dough is firm and chilled.
- (Transfer dough to freezer if saving for later.)
- When ready, preheat oven to 375º F and line a baking sheet with parchment paper.
- Cut 1/4-inch slices off cookie log and place on trays. Bake for 9-10 minutes, or until cookies are lightly browned.
- Remove from oven and serve hot!
Recipe adapted from Mom On Time Out