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Cinnamon-Toffee Chews

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Charlotte Bothe

If you're a chewy cookie kind of baker, this recipe is for you. With the help of our newest bake-able add-in, toffee crunch, we've created this salty-sweet, cinnamon-spiced cookie that's as fitting for the holidays as gingerbread. For a nutty twist, add 1/2 cup small-diced pecans or walnuts.

At a glance

about 4 dozen cookies.


Choose your measure:

  • 1 3/4 cups King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, at room temperature
  • 1/2 cup packed dark brown sugar
  • 1/4 cup dark corn syrup
  • 1 tablespoon milk
  • 1/2 cup toffee crunch or butterscotch chips
  • 1/2 cup chopped walnuts or pecans, optional


  1. Preheat the oven to 325°F. Line two baking sheets with parchment paper, or grease lightly.
  2. Combine the flour, baking soda, cinnamon, and salt.
  3. In a separate bowl, beat the butter with the sugar until light and creamy.
  4. Add the corn syrup, beating until combined.
  5. Stir in the dry ingredient, then the milk and toffee crunch.
  6. Scoop the dough a teaspoonful at a time onto the prepared baking sheets (a teaspoon cookie scoop works well here), spacing them at least 1" apart.
  7. Bake the cookies for 8 to 10 minutes, until they're firm around the edges. Remove them from the oven, and allow to cool slightly before serving.
  8. Yield: about 4 dozen cookies.