I love having recipes in my home that remind me of Grandma’s house, so I adore making these Toffee Cookies. They are soft, chewy, and chocolatey with bits of toffee pieces in and on top of them.
Chocolate Chip Cookies With Toffee
Toffee is a common candy that is spread out throughout my house in little glass bowls with other assorted candies to enjoy. And, when you find a recipe that includes one of your favorite flavors, you have to try it! It’s sweet, savory, and rich with every bite and perfect for any occasion.
Key Ingredients You’ll Need
Sugar: You will need granulated sugar and light brown sugar to make these cookies rich in flavor.
Flour: You will need unbleached flour for the best results along with baking soda and baking powder to allow them to rise properly.
Chocolate Chips: You can use semi-sweet or milk chocolate chips for these cookies.
Toffee Pieces: This is found in the section with the chocolate chips and is basically chopped up Heath bars. I like to add some on top for garnish along with some sea salt to bring out the flavors.
How To Make Toffee Cookies
Step 1. Set the oven to 350 degrees and use parchment paper to line a baking sheet. Add the softened butter, sugar, and brown sugar into a mixing bowl and beat to combine. Make sure you are using cold butter to microwave it for 20 seconds and 5 more if it’s still hard. Put in the egg and vanilla and combine again. Pour in the flour, baking soda, sea salt, and baking powder and combine. Add the chocolate chips and toffee and fold to combine again.
Step 2. Roll portions of the dough into 1-inch balls and arrange them on a baking sheet about 1-inch apart. Place in the oven for 7-8 minutes to bake. Take out of the oven and top with toffee pieces immediately. Gently push the sides of the cookies to the middle so they come out thick and are all the same size. Allow the cookies to cool for 10 minutes on the baking sheet before placing them on a wire rack. Serve and enjoy!
Variations For Toffee Cookies:
There are a couple of ways to alter this recipe if you want something different or if you don’t have specific ingredients:
- Use white chocolate chips instead of milk chocolate, you could even try dark chocolate chips.
- If you don’t like toffee, you can just add more chococlate chips or caramel chips.
- I love adding sea salt on top for garnish to bring out the flavors, but you can also use caramel sauce or chocolate sauce drizzle.
Tips & Tricks
- Store any leftover cookies in an airtight container. You can store these at room temperature for up to a week or in the fridge or freezer for longer.
- Make the cookie dough ahead of time and store in the freezer until you are ready to bake.
- You can make the dough balls and chill them on a tray before placing them in a freezer-safe bag.
More Cookie Recipes:
- Spice Cookies (Soft and Chewy)
- Chocolate Peanut Butter Cookies
- Cookie Butter Muddy Buddies
- Candy Corn Sugar Cookies
- 1/2 cup butter unsalted, softened
- 1/2 cup sugar granulated
- 1/2 cup light brown sugar
- 1 egg
- 1/2 tsp pure vanilla extract
- 1 1/2 cups flour unbleached
- 1/2 tsp baking soda
- 1/2 tsp sea salt + more for garnishing
- 1/4 tsp baking powder
- 1 cup chocolate chips
- 1/2 cup toffee pieces + more for garnishing
- Line a baking sheet with parchment paper and preheat the oven to 350 degrees.
- Cream together the softened butter, sugar, and brown sugar (if using cold butter, microwave the butter for 20 seconds. If it’s still hard, microwave for another 5 seconds).
- Add the egg and vanilla and mix well.
- Stir in flour, baking soda, sea salt, and baking powder.
- Fold in chocolate chips & toffee.
- Create 1” cookie dough balls and place them about 1” apart on the baking sheet.
- Bake for 7-8 minutes.
- Remove from the oven and immediately sprinkle with toffee pieces.
- Push the edges of the cookies into the center so that the cookies are a little thicker and they are all about the same size.
- Let the cookies cool on the baking sheet for 10 minutes before transferring them to a cooling rack.