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This buttery toffee cookie recipe has become my signature holiday treat, combining the warmth of rum with buttery toffee bits and a silky sweet frosting that makes these bite-sized delights irresistible. Perfect for cookie exchanges or anytime you need a special homemade treat that impresses without hours in the kitchen.
I first created these cookies for my neighborhood holiday cookie exchange five years ago and they've been requested every year since. The combination of the buttery cookie base with the hint of rum in both cookie and frosting creates something truly magical that disappears faster than any other treat on the dessert table.
Ingredients
- Unsalted butter softened: Creates the rich buttery base that makes these cookies melt in your mouth. Look for high quality European butter for exceptional flavor.
- Brown sugar packed: Provides a deeper caramel flavor that enhances the toffee elements. Dark brown sugar works best for maximum flavor.
- Large egg: Binds everything together and adds structure to the cookies.
- Dark rum: Infuses a warm boozy note throughout. Choose a quality dark rum with vanilla and caramel undertones for best results.
- Vanilla extract: Enhances the overall flavor profile. Pure vanilla extract makes a noticeable difference.
- All purpose flour: Forms the structure of the cookie. Measure by spooning into measuring cups for proper consistency.
- Baking powder: Provides the perfect amount of lift without making them too cakey.
- Salt: Balances the sweetness and enhances flavor. Kosher salt works wonderfully here.
- Toffee bits: The star ingredient that gives these cookies their name and distinctive flavor. Look for Heath or Skor bits in the baking aisle.
- Chopped pecans: Optional but adds wonderful texture and nutty flavor. Toast them lightly before adding for maximum flavor.
Step-by-Step Instructions
- Preheat and Prepare:
- Set your oven to 350°F and line baking sheets with parchment paper. This temperature creates the perfect balance allowing the cookies to spread slightly while maintaining a tender interior. The parchment prevents sticking and makes cleanup much easier than greasing.
- Cream the Butter and Sugar:
- Beat the softened butter and brown sugar together for a full 3 minutes until the mixture becomes noticeably lighter in color and fluffy in texture. This step incorporates air into the dough and creates the foundation for the cookies texture. Dont rush this step as proper creaming affects the final texture.
- Mix in the Wet Ingredients:
- Add the egg rum and vanilla to the butter mixture and beat until fully incorporated about 1 minute. The mixture might look slightly curdled at first but will come together. The alcohol in the rum will mostly bake out leaving just the flavor behind.
- Combine the Dry Ingredients:
- Whisk the flour baking powder and salt in a separate bowl ensuring even distribution of leavening agents. Gradually add this to the wet ingredients mixing on low speed just until no flour streaks remain. Overmixing at this stage will develop too much gluten making cookies tough.
- Fold in the Mix Ins:
- Use a spatula to gently incorporate the toffee bits and pecans with just a few strokes. This preserves the air incorporated during creaming and ensures bits are evenly distributed without breaking them down too much.
- Scoop and Bake:
- Use a tablespoon measure or small cookie scoop to portion dough placing them two inches apart. The cookies will spread slightly while baking. Bake for exactly 10 to 12 minutes until the edges are just turning golden while centers still look slightly underdone. They will continue cooking on the hot sheet after removal.
- Prepare the Frosting:
- Combine powdered sugar softened butter rum and milk starting with less liquid than you think you need. Beat on medium speed for 2 to 3 minutes until smooth and fluffy adding additional milk by teaspoonful if needed to reach spreading consistency. The frosting should hold its shape when piped but spread easily with a knife.
- Frost the Cookies:
- Wait until cookies are completely cool before frosting to prevent melting. Apply a generous dollop to each cookie using the back of a spoon to create a small swirl. For special occasions pipe the frosting using a star tip for an elegant presentation. Allow frosting to set for 30 minutes before stacking or storing.
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The toffee bits are truly what makes these cookies special. I discovered them by accident when I ran out of chocolate chips one Christmas Eve and had to improvise. The way they melt slightly into the cookie dough creating little pockets of buttery caramel flavor transformed a basic cookie into something truly memorable that my family now considers a holiday tradition.
Storage and Freezing
These cookies keep beautifully in an airtight container at room temperature for up to 5 days without losing their tender texture. For longer storage freeze unfrosted cookies in a single layer then transfer to a freezer container with parchment between layers. When ready to serve thaw at room temperature for about 30 minutes and then frost. The frosting can also be made ahead and refrigerated for up to a week just bring to room temperature and rewhip briefly before using.
Perfect Rum Selection
The type of rum you choose makes a significant difference in the final flavor profile. Dark rum provides deep molasses notes while spiced rum adds holiday warmth with cinnamon and nutmeg undertones. For a nonalcoholic version rum extract works wonderfully using 1 teaspoon in the cookie dough and 1 teaspoon in the frosting. My personal favorite is Appleton Estate Reserve Blend which offers complex flavor without overwhelming the buttery cookie base.
Serving Suggestions
These cookies shine as part of a holiday cookie assortment but can be dressed up for special occasions. Try serving them alongside rich coffee or hot chocolate for an afternoon treat. For an elegant dessert place two cookies with a small scoop of vanilla ice cream between them and drizzle with caramel sauce. During the holidays I arrange them on a tiered stand interspersed with fresh greenery and cinnamon sticks for a festive presentation that always draws compliments.
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These cookies are not just delicious but a holiday tradition in the making!
Frequently Asked Questions
- → Can I make these without rum?
Yes! You can easily substitute dark rum with rum extract for a non-alcoholic version that still delivers the classic flavor.
- → What nuts work best in this recipe?
Pecans complement the flavors perfectly, but walnuts, almonds, or even skipping nuts altogether work well too.
- → Can I make the frosting less sweet?
To tone down the sweetness, add a small pinch of sea salt to the frosting or slightly reduce the powdered sugar amount.
- → Can I freeze these cookies?
Yes! It's best to freeze the cookies unfrosted. Once thawed, you can frost them freshly for the best texture and appearance.
- → What is the best way to store Frosted Butter Rum Brickle Bites?
Store the cookies in an airtight container at room temperature for up to 5 days or refrigerate them to extend their freshness.