Toffee Cookies

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These toffee cookies have chewy edges, soft centers and bits of toffee in every bite. They’re easy to make and don’t require chilling!

Toffee Cookies on a wire cooling rack

If toffee and chocolate chip cookies got together – these toffee cookies would obviously be their delicious love-child.

In this recipe, a rich, brown-sugary cookie is absolutely jam-packed with toffee bits and chocolate chips and baked to gooey perfection. They are irresistibly delicious with crunchy toffee in every bite.

They are such a special, crowd-pleasing treat that they are always one of the first cookies to disappear from our holiday cookie trays (try all of our Christmas cookie recipes). And, they’re so easy to make you’ll bake them on repeat.

a Toffee Cookie cut in half with the inside showing

Toffee Cookies: Ingredients & Substitutions

labeled ingredients in this Toffee Cookies recipe
  • Salted Butter. Unsalted butter and coconut oil (softened, not melted) or vegan butter (Earth’s balance) are good substitutes for salted butter.
  • Granulated sugar. I recommend using organic cane sugar or regular white sugar.
  • Light brown sugar.  using dark brown sugar will impart a slightly richer molasses taste.
  • Vanilla extract. vanilla bean paste works in place of extract.
  • All-purpose flour. For a gluten-free version use 1:1 all-purpose gluten-free flour.
  • Fine sea salt. Use fine (not coarse) sea salt. If using iodized table salt, decrease the amount by half. 
  • Toffee Bits. Use store-bought toffee bits (so easy) or chop up leftover homemade almond toffee and use that! Also try caramel cookies and butterscotch cookies!
  • Milk Chocolate Chips. the milk chocolate compliments the toffee, however semisweet or dark also taste delicious and a little less sweet.
4 Toffee Cookies on a wire cooling rack

How to Make Toffee Cookies

Let’s walk through this toffee cookies recipe together! Also, watch the video for additional guidance.

Begin by combining the baking soda, baking powder, and sea salt in a medium bowl, then set the dry ingredients aside.

two photos showing how to make toffee cookies - combining dry ingredients

Next, in the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a hand-held mixer, beat together the butter, white sugar and brown sugar on medium-high speed until light and fluffy โ€“ about 1 minute.

two photos showing how to make toffee cookies -  mixing butter and sugars

Then, add the egg and vanilla and beat for an additional 1 minute.

two photos showing how to make toffee cookies - adding egg and vanilla

Next, add the dry ingredients and beat on medium speed until combined.

two photos showing how to make toffee cookies - combining wet and dry ingredients

Stir in the toffee bits and chocolate chips and until evenly distributed throughout the dough.

two photos showing how to make toffee cookies - stirring in toffee and chocolate chips

Use a 1 ยฝ Tablespoon cookie scoop to measure out portions of dough, roll them into balls and place them evenly spaced on the two baking sheets (about 8 per sheet). Repeat until all the dough is used.

8 Toffee Cookies dough balls on a baking sheet before baking

Then, bake the toffee cookies in the preheated oven for 8-9 minutes, or until the top is just set and just barely beginning to turn light golden brown.

8 Toffee Cookies on a baking sheet before baking

Remove the toffee cookies from the oven and immediately sprinkle with flaky sea salt (optional but highly recommended). Then, let them cool on the baking sheet for 5-10 minutes.

After 5-10 minutes, transfer the cookies to a wire rack to cool completely.

12 Toffee Cookies on a wire cooling rack

Serve

Serve the toffee chocolate chip cookies cooled to room temperature, or slightly warm (yum).

6 Toffee Cookies on a cooling rack

Store

Once cooled, store the chocolate chip toffee cookies in an airtight container at room temperature for 3-5 days.

Freeze

You can freeze these coconut chocolate chip chocolate cookies two ways: 

  • Freeze the dough before baking. portion out the dough and roll it into balls. Then place it on a baking sheet and flash-freeze the balls until hardened. Once hardened, transfer the dough balls to an airtight container until you’re ready to bake.
    • To bake: remove the cookie dough from the freezer and let it thaw in the refrigerator overnight or at room temperature for 2 hours before baking according to the recipe instructions.  This is my preferred method, because you can bake them fresh when you’re ready to enjoy them. 
  • Freeze baked cookies. To freeze baked cookies, let them cool to room temperature. Then store them in an airtight container in the freezer for up to 2 months.
    • To thaw: let the cookies sit out at room temperature until thawed. You can also warm them in the oven set to 250 degrees F, in a baking dish covered with foil (or a lid) until warmed through. 
up close overhead photo of Toffee Cookies

Toffee Cookies Recipe FAQS

Can I double this recipe?

Yes! Double the ingredients and make about 36 cookies.

Can I use homemade toffee bits?

Absolutely, you can make your own toffee (highly recommend this almond toffee recipe), then chop it into fine bits to use in this recipe.

Where can I find toffee bits?

You can find them on Amazon, or in many local grocery stores in the baking aisle. They are especially easy to find during the holidays.

Toffee Cookie with a bite taken out of it

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Toffee Cookies Recipe

Laura
These toffee cookies have chewy edges, soft centers and bits of toffee in every bite. They're easy to make and don't require chilling!
No ratings yet
Course cookies, Dessert
Cuisine American
Servings 18 cookies
Calories 246
Prep Time10 minutes
Cook Time10 minutes
Cooling10 minutes
Total Time30 minutes

Ingredients 
 

Instructions 

  • Preheat oven to 375 degrees F. Line two large baking sheets with silicone baking mats or parchment paper, set aside.
  • In a medium bowl, combine baking soda, baking powder, and sea salt. Set aside.
  • In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a hand-held mixer, beat together the butter, white sugar and brown sugar on medium-high speed until light and fluffy โ€“ about 1 minute.
  • Add egg and vanilla and beat until combined.
  • Add the dry ingredients, beat on medium speed until combined.
  • Add the toffee bits and chocolate chips and stir until evenly distributed throughout the dough.
  • Use a 2 TBS cookie scoop to measure out portions of dough, roll them into balls and place them evenly spaced on the two baking sheets (about 8 per sheet). Repeat until all the dough is used.
  • Bake in preheated oven for 8-9 minutes, or until the top is just set and just barely beginning to turn light golden brown.
  • Remove from oven and immediately sprinkle with flaky sea salt. Then, let the cookies cool on the baking sheet for 5-10 minutes.
  • After 5-10 minutes, transfer the cookies to a wire rack to cool completely.

Video

Notes

Ingredient Substitution Notes
  • Salted Butter.ย Unsalted butter and coconut oil (softened, not melted) or vegan butter (Earth’s balance) are good substitutes for salted butter.
  • Granulated sugar.ย I recommend using organic cane sugar or regular white sugar.
  • Light brown sugar.ย ย using dark brown sugar will impart a slightly richer molasses taste.
  • Vanilla extract. vanilla bean paste works in place of extract.
  • All-purpose flour.ย For a gluten-free version use 1:1 all-purpose gluten-free flour.
  • Fine sea salt.ย Use fine (not coarse) sea salt. If using iodized table salt, decrease the amount by half.ย 
  • Toffee Bits. Use store-bought toffee bits (so easy) or chop up leftover homemade almond toffee and use that!
  • Milk Chocolate Chips. the milk chocolate compliments the toffee, however semisweet or dark also taste delicious and a little less sweet.
Store
Store the toffee cookies in an airtight container at room temperature for 3-5 days.
Freeze
Freeze the dough before baking. portion out the dough and roll it into balls. Then place it on a baking sheet and flash-freeze the balls until hardened. Once hardened, transfer the dough balls to an airtight container until you’re ready to bake.
  • To bake:ย remove the cookie dough from the freezer and let it thaw in the refrigerator overnight or at room temperature for 2 hours before baking according to the recipe instructions.ย  This is my preferred method, because you can bake them fresh when you’re ready to enjoy them.ย 
Freeze baked cookies.ย To freeze baked cookies, let them cool to room temperature. Then store them in an airtight container in the freezer for up to 2 months.
  • To thaw: let the cookies sit out at room temperature until thawed. You can also warm them in the oven set to 250 degrees F, in a baking dish covered with foil (or a lid) until warmed through.ย 

Nutrition

Serving: 1cookie | Calories: 246kcal | Carbohydrates: 34g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 160mg | Potassium: 62mg | Fiber: 0.3g | Sugar: 24g | Vitamin A: 322IU | Vitamin C: 0.03mg | Calcium: 24mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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