Chocolate Chip Toffee Cookies

By Kristy Richardson on July 22, 2024 | Updated July 23, 2024 | Rate Recipe

Soft, sweet, and buttery, these toffee cookies are loaded with crunchy toffee bits and gooey chocolate. Every last bite of these chewy cookies will melt in your mouth!

Why We Love This Chocolate Chip 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 or makes a great gift.

Ingredients For Chocolate Chip Toffee Cookies

• 1 1/3 cups flour– All purpose flour for this recipe
• 1/2 teaspoon baking soda
• 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.

How To Make Chocolate Chip Toffee Cookies

1. In a medium sized mixing bowl add flour, baking soda, cornstarch, and salt, Mix until well combined then set to the side.

2. In a large bowl add the softened butter and brown sugar. With an electric mixer mix the butter and sugar together until light and fluffy. Crack the egg into the butter mixture and add the vanilla. Combine the butter with the egg and vanilla with an electric mixer until well mixed.

3. Add the flour mixture to the wet ingredients and mix with an electric mixer until a dough forms and there are no more dry ingredients in the bowl.

4. Pour the mini chocolate chips and toffee bits into the cookie dough and mix until just combined. Chill the cookie dough for 30 minutes.

5. Line a baking sheet with parchment paper or lightly spray a baking sheet with cooking oil. Preheat the oven to 350 degrees.
6. Place the dough balls two inches apart on the prepared pan. Press each ball down just a little with your hand.

7. 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. Then transfer cookies to a wire cooling rack to finish cooling. Enjoy!

Chocolate Chip Toffee Cookie Variations

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.

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! Or if you’re a peanut fan, try it with these Snickers cookies which I know is going to be a delicious flavor combo!

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 Chocolate Chip Toffee 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.

Toffee Chocolate Chip Cookies

Course Baking, Dessert, Desserts

Cuisine American

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Chill the dough 30 minutes minutes

Total Time 2 hours hours 25 minutes minutes

Soft, sweet, and buttery, these toffee cookies are loaded with crunchy toffee bits and gooey chocolate chips. Every last bite of these cookies will melt in your mouth!

Cook ModePrevent your screen from going dark

Instructions

• In a medium sized mixing bowl add flour, baking soda, cornstarch, and salt, Mix until well combined then set to the side.

• In a large bowl add the softened butter and brown sugar. With an electric mixer mix the butter and sugar together until light and fluffy. Crack the egg into the butter mixture and add the vanilla. Combine the butter with the egg and vanilla with an electric mixer until well mixed.

• Add the flour mixture to the wet ingredients and mix with an electric mixer until a dough forms and there are no more dry ingredients in the bowl.

• Pour the mini chocolate chips and toffee bits into the cookie dough and mix until just combined. Chill the cookie dough for 30 minutes.

• Line a baking sheet with parchment paper or lightly spray a baking sheet with cooking oil. Preheat the oven to 350 degrees.

• Place the dough balls two inches apart on the prepared pan. Press each ball down just a little with your hand.

• 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. Then transfer cookies to a wire cooling rack to finish cooling. Enjoy!

Notes

• 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.

Nutrition

Calories: 220kcal | Carbohydrates: 28g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 124mg | Potassium: 74mg | Fiber: 1g | Sugar: 21g | Vitamin A: 287IU | Vitamin C: 0.03mg | Calcium: 21mg | Iron: 1mg

Did You Make This?

I would love to see it! Share your thoughts with me in the comments below!