Julie Clark
Updated:
Toffee Cookies with Chocolate Chips
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Try our Toffee Cookies Recipe: buttery dough, sweet chocolate chips, toffee and a hint of sea salt. Brown butter flavor without the work!
Have you ever tasted a cookie that perfectly blends sweet and salty? That’s exactly what these Toffee Cookies offer. Packed with chocolate chips and English toffee bits, these cookies will quickly become your new favorite.
About this Toffee Cookies Recipe:
- Flavor: Toffee is the way to get that brown butter flavor you love without browning butter. The cookies are filled with sweet chocolate chips, buttery dough and rich toffee. Sea salt sprinkled on top cuts through the sweetness and adds depth of flavor.
- Texture: The outer edges of these cookies are lightly crisp, giving way to chewy centers that you won’t be able to get enough of.
- Method: You’ll mix the cookies with a stand mixer, refrigerate the dough for 30 minutes, then bake in the oven.
The Secret to the Best Toffee Cookie Recipe
Ok, so it’s not a secret, but it’s a necessary step when making drop toffee chocolate chip cookies. Or any drop cookie, really.
Cream the butter and sugar. Creaming the butter and sugar together is not simply mixing for 25 seconds until it looks “mixed”. It’s mixing the two ingredients together for about 3-4 minutes. It seems like overkill, but it’s necessary because it ensures that the butter gets evenly dispersed throughout the sugar and then the cookie.
It will whip air into the mixture, making it look “light and fluffy”. The mixture will turn lighter in color as it mixes. The cookies will end up with an amazing texture and won’t spread as much if you cream the butter and sugar for the proper time.
Ingredients in Toffee Cookies
The ingredients are basic cookie ingredients, nothing special. You do want to be sure you use 100% real butter (room temperature) and room temperature eggs. The butter should not be melted or too soft. Just simply at room temperature.
If you can’t find toffee bits or brickle bits, use broken up Heath bars. You can even make homemade toffee!
And of course it helps the flavor if you have homemade vanilla extract for your cookies.
How to Make Toffee Cookies
Here are step-by-step instructions:
- Cream the butter and sugar. Using an electric mixer with large mixing bowl or stand mixer, cream together the room temperature (not melted!) butter, sugar, and brown sugar. Cream for 4-5 minutes on medium speed. The mixture should lighten in color and be light and fluffy (air whipped into it).
- Mix the dough. Mix in the eggs and vanilla. Mix for 1 minute or until well combined. Scrape the sides of the bowl as needed with a rubber spatula. Add in the flour, salt and baking soda. Mix until combined.
- Add in the goodies. Lastly, stir in the chocolate chips and all but ½ cup of the toffee bits. (The remaining bits will go on top of the cookies before baking.)
- Scoop and chill. Scoop the dough into balls using a 1 1/2″ cookie scoop and place on a parchment paper lined baking sheet. Refrigerate for at least 30 minutes.
- Bake. Preheat the oven to 375ºF. Turn the cookie dough balls, one at a time, upside down and press the top into the reserved toffee bits, then place it on the baking sheet so that the toffee is on top. Place dough balls 2″ apart on a parchment-lined baking sheet (or use a silicone baking mat). Bake for about 10-11 minutes, or until the cookies are lightly brown around the edges.
The secret to making perfectly round cookies.
Sometimes when you make toffee cookies, they may not come out a perfectly round shape as you’d like. It’s ok…here’s the trick to fix them:
Place a large round cookie cutter (or a wide mouth mason jar band) over the hot cookie. Use your hand to make quick circles on the pan, which will spin the cookie on the inside of the ring and round out the cookie. This makes the cookies perfectly round.
You have to do this when the cookies is hot, so work quickly immediately after the cookies come out of the oven. The edges end up wrinkly and crisp while the edges stay soft and chewy.
Watch our video in the recipe card to see this trick in action!
Can I substitute the toffee bits in the recipe?
Yes, if you can’t find toffee bits, you could substitute them with chopped caramel, butterscotch chips or even Butterfinger baking bits. Keep in mind, however, that these will give a slightly different flavor than toffee.
My cookies turned out too flat. What went wrong?
If your toffee cookies are too flat, your butter may have been too soft or even partially melted before mixing. Make sure your butter is room temperature, not melted, for the best results. Also, consider chilling the dough for longer before baking.
Why are my cookies not as chewy as I want them to be?
The chewiness of toffee cookies can depend on several factors including the cooking time and the moisture content. This cookie recipe is generally chewy in the center. Try baking the cookies a little less time if yours are not as chewy as you’d like.
Also, make sure you’re properly measuring your ingredients, as too much flour can make cookies less chewy.
Storage Instructions
Store the toffee cookies in an airtight container at room temperature for up to 4 days.
Can you freeze toffee cookies? Yes. After baking and cooling, you can freeze toffee cookies in an airtight container or freezer bag for up to three months. To enjoy, just thaw at room temperature.
You can also freeze the dough balls before baking. Then you can pull them out and have freshly baked toffee cookies whenever you’d like.
Here are our tips for freezing cookie dough.
More Toffee Recipes
If you love these toffee cookies, try these next:
Toffee Cookies
Jazz up your chocolate chip cookies. Try our Toffee Cookies: a blend of buttery dough, sweet chocolate chips, toffee and a hint of sea salt.
Servings 36
Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 55 minutes
Ingredients
- 1 cup salted butter 8 ounces, room temperature
- 3/4 cup brown sugar 155 grams
- 3/4 cup granulated sugar 150 grams
- 2 large eggs
- 2 1/2 cups all-purpose flour 325 grams
- 1 teaspoon baking soda 5 grams
- 1 teaspoon salt 6 grams
- 1 teaspoon vanilla extract 5 grams
- 1 1/2 cups chocolate chips
- 8 ounces toffee bits divided
- flaky sea salt for topping
Instructions
- Using an electric mixer with large mixing bowl or stand mixer, cream together the room temperature (not melted!) butter, sugar, and brown sugar. Cream for 4-5 minutes on medium speed. The mixture should lighten in color and be light and fluffy (air whipped into it).
- Mix in the eggs and vanilla. Mix for 1 minute or until well combined. Scrape the edges of the bowl as needed with a rubber spatula.
- Add in the flour, salt and baking soda. Mix until combined.
- Lastly, mix in the chocolate chips and all but ½ cup of the toffee bits. (The remaining bits will go on top of the cookies before baking.)
- Scoop the dough into balls using a 1 1/2" cookie scoop and place on a parchment paper lined baking sheet. Refrigerate for at least 30 minutes.
- Preheat the oven to 375ºF.
- Turn the cookie dough balls, one at a time, upside down and press the top into the reserved toffee bits, then place it on the baking sheet so that the toffee is on top. Place dough balls 2" apart on a parchment-lined baking sheet (or use a silicone baking mat).
- Bake for about 10-11 minutes, or until the cookies are lightly brown around the edges.
- If you'd like the cookies to be perfectly round, use a large round cookie cutter (or a wide mouth mason jar ring) to place over the hot cookie. Use your hand to hold the ring or cutter and make quick circles on the pan, which will round out the cookie. You have to do this when the cookies are hot, so work quickly immediately after the cookies come out of the oven.
- Sprinkle the cookies with sea salt if desired. Allow the cookies to cool on the pan for 3-4 minutes, then move to a cooling rack to cool completely.
Video
Notes
Use milk chocolate or chocolate chunks rather than semi-sweet chocolate if you’d like.
Store in an airtight container at room temperature for up to 4 days.
Refer to the article above for more tips and tricks.
The calories shown are based on the recipe making 36, with 1 serving being 1 cookie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Calories: 187kcal | Carbohydrates: 25g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 32mg | Sodium: 155mg | Potassium: 24mg | Fiber: 0.4g | Sugar: 17g | Vitamin A: 262IU | Vitamin C: 0.1mg | Calcium: 19mg | Iron: 1mg
Making these for the 2nd time right now for a friends birthday! Preheating the oven and the cookie dough balls are in the fridge. Delicious and the instructions are easy to follow. Thank you!
Just curious when do you put a pinch of sea salt on top? Before or after you bake? I read the instructions a few times and did not see when this is done.
These cookies are delicious! They were a hit at home and with my daughter’s soccer team! It’s making them again this weekend!
Just wanted to say thank you for the recipe, they were so good and I ate way too many but gave away more. I’ve never ever seen or heard about the Mason jar lid trick, it’s simply genius! Next time any of my cookies go flat I’m gonna whip them back into shape like that again. I used a biscuit cutter and it worked the same. 😋😊
I just recently started weighing my ingredients instead of using measuring cups. It’s so much easier. Thanks for including the gram weight in your recipes.