Soft, sweet, and buttery, these toffee cookies are loaded with crunchy toffee bits and gooey chocolate. Every last bite of these cookies will melt in your mouth!
These toffee chocolate chip cookies are buttery and soft in the center with just the right amount of crispness around the edges. The rich chocolate and the buttery sweet toffee is just the right contrast for a terribly delicious cookie!
Ingredients Needed for Toffee Cookies
- Baking soda– gives the cookies some lift
- Cornstarch– a little cornstarch makes a cookie have a softer feel in your mouth
- 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!
- Unsalted butter– using unsalted butter allows you to control how much salt is in your cookie
- Brown sugar– gives these cookies a deeper flavor than using white sugar
- Vanilla – Use real vanilla for the best flavor and skip anything marked imitation
- 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
- Toffee baking bits- You can find these in the baking aisle. A commonly recognized brand is Heath. You can sometimes find a store brand or other brands, especially at the holidays.
If you love buttery cookies, check out my Stained Glass Cookies. A buttery sugar cookie with a colorful gummy center you can see right through!
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. 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.
- Fold– Fold in the chocolate chips and pieces of toffee 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 sheets so they have at least two inches between the cookies to allow room for them to spread. Bake for 10-12 minutes or until the cookies are crispy on the edges but soft in the center. Allow the cookies to cool on the pan for a few minutes before transferring them to a wire rack to cool.
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!
Other Cookies You’ll Love
Toffee Chocolate Chip Cookies
- Medium sized mixing bowl
- Large Mixing Bowl
- Measuring cups and spoons
- cookie scoop (optional)
- Cookie sheets
- parchment paper
- 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
- 1 Cup Chocolate chips I used mini chocolate chips this time
- 1 ½ Cups toffee baking bits
- 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, but you can also cream together with a silicone spatula. Next add the egg and vanilla and combine until well mixed.
- Add the dry ingredients and mix until a dough forms and the dry ingredients are well comobined. Fold in the mini chocolate chips and toffee bits.
- 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 least 2 hours.
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and place the dough balls two inches apart on the prepared pan. Press each ball down just a little with your hand.
- Bake in the preheated oven for 10 to 12 minutes. The edges will just begin to brown but 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, 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!