Toffee Cookies
Posted Sep 02, 2024, Updated Dec 10, 2024
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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!
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.
Toffee Cookies: Ingredients & Substitutions
- 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.
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.
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 – about 1 minute.
Then, add the egg and vanilla and beat for an additional 1 minute.
Next, add the dry ingredients and beat on medium speed until combined.
Stir in the toffee bits and chocolate chips and until evenly distributed throughout the dough.
Use a 1 ½ or 2 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.
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.
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.
Serve
Serve the toffee chocolate chip cookies cooled to room temperature, or slightly warm (yum).
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.
Toffee Cookies Recipe FAQS
Yes! Double the ingredients and make about 36 cookies.
Absolutely, you can make your own toffee (highly recommend this almond toffee recipe), then chop it into fine bits to use in this recipe.
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.
If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
Toffee Cookies Recipe
Equipment
Ingredients
- ½ cup salted butter softened
- ¼ cup white sugar
- ¾ cup light brown sugar
- 1 tsp pure vanilla extract
- 1 large egg
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon sea salt
- 1 cup toffee bits
- ½ cup milk chocolate chips
- 2 Tablespoons flaky sea salt (optional)
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 – 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 1 ½ or 2 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.
- 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
- 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!
- Milk Chocolate Chips. the milk chocolate compliments the toffee, however semisweet or dark also taste delicious and a little less sweet.
- 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.
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These baked up beautifully and tasted great! I found they needed far less of the flaky salt that recipe called for. Be aware that the recipe also states two different instructions about the number of cookies and size of scoop to use. In one section it says to use a 2 TBLS scoop and put 8 cookies on each of two pans (for total of 16). In another area, it says to use a 1-1/2 TBLS scoop and recipe makes 18 cookies. I found that using a little less than a 2 TBLS scoop and baking 9 cookies on each pan worked great. I also had to bake them 10 minutes (slightly more than the 8-9 in recipe), perhaps because I had an extra cookie on the pan. Excited to take them to my book club’s cookie swap this evening!
Hey Debbie! I’m glad you love them and I hope your book club loves them! Yes – some people prefer smaller cookies, so depending on the size of the scoop you will get 16-18 cookies out of this recipe!