Soft, sweet, and buttery, these toffee cookies are loaded with crunchy toffee bits and gooey chocolate. Every last bite of these chewy cookies with crisp edges will melt in your mouth! This will become your new favorite cookies!
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Table of Contents
Why We Love This Toffee Cookie Recipe
- Delicious cookies full of sweet toffee and just the right amount of chocolate chips.
- Buttery, soft cookies with crispy edges and a chewy texture.
- Great for holiday cookie platters or exchanges! Unique cookie that stands out on a platter.
- Perfect for dunking in a glass of milk or a cup of hot chocolate. Also delicious warm with a scoop of ice cream!
- Makes a great gift for family and friends who have a sweet tooth.
Ingredients For Your Shopping List
- 1 1/3 cups flour– All purpose flour works fine for this recipe
- 1/2 teaspoon baking soda– gives the cookies some lift
- 1/2 teaspoon cornstarch– a little cornstarch makes a cookie have a softer feel in your mouth
- 1/2 teaspoon salt– For in the dough to bring out the flavors, but a little extra sprinkled on top of the dough before baking is delicious too!
- 7 tablespoons unsalted butter– using unsalted butter allows you to control how much salt is in your cookie. Start with the butter at room temperature.
- 1 cup brown sugar– gives these cookies a deeper flavor than using white sugar
- 1 large egg
- 2 teaspoons vanilla – Use real vanilla for the best flavor and skip anything marked imitation
- 1 cup chocolate chips– I used mini, semi-sweet chocolate chips because I wanted them to mix more with the toffee, but regular-sized chocolate chips are fine
- 1 1/2 cups toffee pieces find these in the baking aisle. You can buy Heath bits already in pieces, chop up Heath Bars or other toffee candy bars. You can sometimes find a store brand or other brands, especially at the holidays.
If you love holiday cookies try the Stained Glass Cookies. A buttery sugar cookie with a colorful gummy center you can see right through! If you have leftover toffee pieces they taste delicious on top of the really easy saltine cracker toffee. Or my Peppermint Hot Chocolate Thumbprint Cookies are soft peppermint chocolate cookie with a gooey chocolate center and candy cane pieces.
How To Make Toffee Cookies
- Mix together the dry ingredients including flour, baking soda, cornstarch and salt in one bowl. In a second bowl cream the softened butter and brown sugar together or use an electric mixer at a medium speed. Then add egg, milk and vanilla to the butter and brown sugar.
- Stir- Add the dry ingredient mixture to the wet ingredients then stir until a dough forms. If using an electric mixer use a low then medium speed to mix the dough.
- Fold– Fold in the chocolate chips and toffee chips into the batter.
- Roll and Chill– Roll the cookie dough into balls and place all of the cookie dough balls on a cookie sheet in the fridge to chill. When baking you’ll need more room between the cookie dough balls, but when chilling they can be closer together.
- Bake– When you’re ready, preheat the oven to 350. Spread the dough balls out on cookie sheet so they have at least two inches between the cookies to allow room for them to spread. Bake in the preheated oven for 10 to 12 minutes. The edges will just begin to turn a golden brown and the centers will still be soft and gooey. Let the cookies cool on the pan for a few minutes to allow them to continue firming up and a chewy center will form. Then transfer to a wire cooling rack to finish cooling. Enjoy!
Other Variations For These Toffee Cookies
Leave Out The Chocolate
I made these cookies with chocolate because I just love the combination of chocolate and toffee. But if you want to make them all toffee without chocolate chips, I would increase the toffee bits to at least 2 cups
Swap Chocolate For Nuts
You can swap a cup of nuts for the chocolate chips in these cookies. Both pecans and walnuts work well with the buttery flavor of toffee.
I would think chopped peanuts would also work as buttery toffee flavors go well with peanuts. I haven’t tried this though, so if anyone tries adding peanuts let me know how it turned out!
Mix Up The Chocolate Chips.
Dark chocolate chips go really well with the buttery taste of toffee and are excellent with the caramel notes the toffee gives these cookies. Milk chocolate chips are also excellent in this cookie.
Can I Freeze These Cookies?
Yes, I recommend freezing these cookies as dough and then baking when you are ready. You can freeze this cookie dough as a long log wrapped in plastic wrap and freezer paper. When you are ready to bake let it defrost on the counter then slice the cookie dough into rounds.
You can also freeze the cookie dough already portioned into cookie dough rounds. Then you can bake these delicious toffee cookies a few at a time or all at once.
When baking these cookies from frozen, expect that the baking time will need an extra minute or two.
Other Cookies You’ll Love
- Chewy Gingerbread Molasses Cookies – All the cozy flavors of gingerbread in a soft and chewy cookie, complete with the CUTEST decorations for the holidays!
- Cranberry White Chocolate Chip Cookies– Buttery sweet cookies burst with flavor when you add cranberries and white chocolate chips! These chewy cookies are perfect for the holidays!
- Chewy Pumpkin Oatmeal Chocolate Chip Cookies– A Chewy oatmeal cookie packed full of pumpkin spice and chocolate chips!
- Chocolate Chip Cookie Sticks – These quick and easy chocolate chip cookie sticks are the perfect size for sharing and dunking.
Toffee Chocolate Chip Cookies
- 1 1/3 Cups flour
- ½ Teaspoon baking soda
- ½ Teaspoon cornstarch
- ½ Teaspoon salt
- 7 Tablespoons butter unsalted and softened
- 1 Cup brown sugar
- 1 Large egg
- 2 Teaspoons vanilla extract
- 1 Cup Chocolate chips
- 1 ½ Cups toffee pieces
- In a medium sized mixing bowl combine the dry ingredients including flour, baking soda, cornstarch, and salt until well combined. Set aside.
- In a large bowl, cream together the softened butter and brown sugar until light and fluffy. This works well with an electric mixer at medium speed, but you can also cream together with a rubber spatula. Add the egg and vanilla and combine until well mixed.
- Add the flour mixture to the wet ingredients and mix until a dough forms and the dry ingredients are well combined. If using an electric mixer start at a low speed then move to a medium speed as the dough forms.
- Fold in the mini chocolate chips and toffee bits into the cookie dough.
- Line a baking sheet with parchment paper or oil a baking sheet.
- Scoop the cookie dough into dough balls and smooth with your hands. Place all of the dough balls on a baking sheet and chill for at 2 hours.
- Place the dough balls two inches apart on the prepared pan. Press each ball down just a little with your hand.
- Preheat the oven to 350 degrees. Bake in the oven for 10 to 12 minutes. The edges will just begin to turn a golden brown and the centers will still be soft and gooey. Let the cookies cool on the pan for a few minutes to allow them to continue firming up and a chewy center will form. Then transfer to a wire cooling rack to finish cooling. Enjoy!
- Softening the butter helps the cookies to spread correctly. To soften the butter start by slicing it into about a dozen small pieces. Let the butter sit on the counter for five minutes, then start creaming it with the sugar. You can also soften the butter by setting the stick on the counter 20-30 minutes before you’re ready to bake. Do not microwave butter to soften it, or your cookies will spread too much!
- Chilling the dough is an important step. Chilling the dough helps keep the butter colder in the dough, which also helps keep the cookies from spreading too much.
- Giving these cookies a sprinkle of course sea salt right before baking them brings out the delicious buttery toffee flavor even more!
- If you can’t find toffee pieces in the baking aisle, you can buy Heath bars and chop them up to use in these cookies.