These Toffee Cookies are soft and chewy with crisp edges– and they’re packed to the brim with chocolate and toffee! These are the best Toffee Cookies ever!
Use leftover toffee in some other favorite recipes: this Brownie Cheesecake Ball or these Toffee Shortbread Cookies.
Toffee Cookies
My dad’s route to work conveniently passes my house, leading to surprise visits and grandkid time. Last time, he arrived just as I took out fresh Toffee Cookies and had soup simmering. He cheekily admitted he times his visits for meals, so I playfully demanded recipe ratings in exchange for food.
I served him soup and cookies, initiating our new rating system. Mistakenly, he called the soup a 2, thinking it was the second-best score. After clearing up the confusion, he rated the soup a 9 and jokingly gave the cookies a 20 out of 10, proving they were a hit.
These Toffee Cookies are a delicious mix of soft, chewy, and crispy, loaded with pecans, toffee, and chocolate. For an extra treat, try them dipped or drizzled in melted chocolate.
Ingredients In Toffee Cookies
- Unsalted Butter: Adds a rich taste and soft texture. Melting it a bit makes mixing easier without making the dough oily.
- Brown and White Sugar: Brown sugar brings moisture and a caramel flavor; white sugar adds sweetness and crispiness.
- Eggs: Add chewiness and help hold the toffee cookies together.
- Vanilla Extract: Boosts the overall flavor of the cookies.
- Salt: Cuts the sweetness and enhances flavor.
- Baking Soda: Helps the cookies rise and become light.
- White Flour: Forms the main structure of the cookies.
- Heath Bars or Baking Bits: Provide a crunchy toffee flavor.
- Chocolate: Gives a rich chocolate flavor, pairing well with the toffee and nuts.
How To Make Toffee Cookies
- Melt Butter: Partially melt the butter until it’s about 80% liquid. If it fully melts, let it cool to room temperature before using.
- Add Sugars: Mix in both white and brown sugar until creamy.
- Mix in Wet Ingredients: Stir in the whole egg, egg yolk, and vanilla extract until smooth.
- Add Dry Ingredients: Mix in salt and baking soda. Then, gradually add flour, mixing until the dough becomes thick and uniform.
- Add Toffee and Chocolate: Finally, fold in the toffee bits, chocolate chips, and optional pecans.
- Shape and Bake: Form the dough into balls and bake toffee cookies as directed.
Quick Tips
- Chill the Dough: Chilling the dough enhances flavor and texture. It’s essential, especially since the butter is mostly melted.
- Measuring Flour: To avoid packing, spoon flour into the measuring cup, then level it off with a knife for accuracy.
- Cookie Texture Tips: If toffee cookies spread too much, add more flour. If they’re too cakey, use less flour.
- Shaping Cookies: Roll the dough taller rather than wider for a crispy bottom and a chewy, slightly under-baked center.
- Mix-ins: For flavor-packed cookies, generously add chopped Heath® Bars and chocolate. Reduce the amount if you prefer fewer mix-ins.
More Cookie Recipes
- White Chocolate Macadamia Nut Cookies
- Thumbprint Cookies raspberry almond flavored
- Oatmeal Cookies (or Oatmeal Chocolate Chip Cookies)
- Meringue Cookies
- Almond Joy Cookies
Toffee Cookies
Soft, chewy, and packed with chocolate and toffee, these Toffee Cookies have crisp edges and are seriously the best!
Equipment
- Sheet pan
- Parchment paper or silicone baking mat
- Cooling Rack
Ingredients
- 12 tablespoons unsalted butter
- 3/4 cup light brown sugar firmly packed
- 1/2 cup granulated sugar
- 2 large eggs divided
- 2 teaspoons vanilla extract
- 1/3 teaspoon salt
- 3/4 teaspoon baking soda
- 2-1/4 cups flour
- 3 Heath Bars or 1 cup Heath baking bits
- 1/3 cup finely chopped pecans optional
- 2 (4-ounce) packages semi-sweet baking bars or milk chocolate baking bars or 1 cup milk chocolate chips, divided
- Maldon sea salt flakes optional
Instructions
- Place butter in a large bowl and partially melt. There will be chunks, but it should be about 80% melted. Let butter come back to room temperature. If butter is still hot, it will melt the sugar and cause greasy cookies.
- Add in brown sugar and granulated sugar. Whisk together until just combined and smooth.
- Add in 1 egg and 1 egg yolk. (Discard the whites or save for another recipe.) Add vanilla extract and mix.
- Add salt, baking soda, and flour (see note 1). Mix until just combined, being careful to not overmix.
- Add in coarsely chopped Heath bars, 1 package of a coarsely chopped baking bar (save the other baking bar for step 9) or add 1 cup milk chocolate chips. If desired, add finely chopped pecans. Mix into the dough. Cover the bowl tightly and chill for 1–8 hours.
- Preheat oven to 350°F. Line a sheet pan with parchment paper or a nonstick liner. Roll dough balls into tall cylindrical balls (see picture above for shape and size). If the dough gets too warm while rolling balls, place on a sheet pan and chill for 10–20 minutes in the fridge; we want the dough going into the oven to be not at all warm. Place 6–8 cookie balls on a sheet to give the cookies plenty of room to spread.
- Bake 8–12 minutes, erring on the side of under-baking. The cookies will bake a little more out of the oven, so take them out as soon as the edges start to lightly brown.
- Remove from oven, and if desired, press a few additional chocolate or Heath bar pieces into the top (to make them look pretty and ensure chocolate in every bite). Allow to cool on the pan for 5 minutes before transferring them to a cooling rack.
- Optionally dip cookies in chocolate: coarsely chop the last baking bar and place the chopped chocolate in a microwave-safe bowl. Heat in bursts of 15 seconds, stirring between each burst for 15 seconds until melted. Drizzle melted chocolate over cookies or dip half of the cookie in the melted chocolate. Add a sprinkle of sea salt if desired. Let stand at room temperature to harden.
Recipe Notes
Note 1: When measuring flour, spoon it into the cup and level it. A full, not packed cup is key—spreading cookies mean too little flour, and thick, cakey ones mean too much.
Storage: Store baked cookies in an airtight container for up to 5 days.
Freeze dough balls on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 2-3 minutes to the time.
Nutrition
Calories: 266kcal | Carbohydrates: 35g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 32mg | Sodium: 77mg | Potassium: 109mg | Fiber: 2g | Sugar: 16g | Vitamin A: 214IU | Vitamin C: 0.04mg | Calcium: 22mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Anyone tried making these with granular swerve and brown swerve? I highly prefer using those to lower calories and carb count but find them to be slightly drier. Any recommendations?
Could I sub. the Heath toffee bits for the Heath candy bars? What amount would I use? Thank you!
Flavor is great but I think the butter messed mine up. They are way too flat and greasy looking, even though I followed to a T.
If they were flat and greasy, the butter was too hot and melted the sugars
Just to clarify-melt butter 75%, let sit to room temp, then add sugars, right? Making these for a cookie exchange and want them to be right.
Yes 🙂
I’m wondering how to adjust the recipe for high altitude baking? We live over 6000 feet high! Love your site!
Okay I can honestly say THESE ARE THE BEST COOKIES I HAVE EVER TRIED. Seriously they beat out all others!
Your cookies always look so incredibly scrumptious, these are no exception. I love how your dad thought the rating system worked at first! I usually ask my husband to rate my recipes and he will rate them ones or twos just to mess with me — I counter by saying “1 being the highest and 10 being the worst, thanks so much for the great rating!” Merry (almost) Christmas, Chelsea!
hey girl – this look so divine! Yummy!
These cookies look SO DARNED GOOD. Like…yes….your dad is right. Solid 20/10!!!
Oh, GASP!!!! These couldn’t look more amazing!