These Toffee Cookies are soft and chewy with crisp edges, and they’re packed to the brim with chocolate and toffee. They’re truly the best Toffee Cookies ever!
author’s note
These Toffee Cookies Broke the Rating Scale!
My dad’s route to work conveniently passes my house, which means I get surprise visits and he gets bonus grandkid time. His last stop-in happened right as I pulled a batch of fresh Toffee Cookies from the oven and had a pot of soup simmering on the stove. He cheekily admitted he times his visits around meals, so I told him he now owes me recipe ratings in exchange for food.
I handed him a bowl of soup and a cookie, officially starting our new rating system. He accidentally called the soup a 2, thinking that meant the second-best score. Once we cleared up the scale, he bumped it up to a 10 and jokingly gave the cookies a 20 out of 10, which pretty much says it all.
These Toffee Cookies are soft, chewy, and a little crispy around the edges, loaded with pecans, toffee, and chocolate. For an extra treat, try dipping or drizzling them with melted chocolate.
Ingredients In Toffee Cookies
| Ingredient Group | Swaps or Tips |
|---|---|
| Butter | Use unsalted. Don’t fully melt it; keep some soft chunks so the dough isn’t greasy. |
| Sugars (Brown + Granulated) | Light or dark brown sugar will work. |
| Egg + Egg Yolk | The yolk adds richness and chew; don’t skip it. |
| Vanilla Extract | Real vanilla tastes best. |
| Dry Ingredients (Flour + Baking Soda + Salt) | Spoon and level flour. Too much = cakey cookies. Make sure baking soda is fresh. |
| Toffee (Heath Bars / Toffee Bits) | Chopping full bars gives the best texture. |
| Chocolate | Semisweet for balance or milk chocolate for sweetness. |
| Pecans (optional) | Walnuts also work; omit for nut-free. |
How To Make Toffee Cookies
- Melt Butter: Partially melt the butter. If it fully melts, let it cool to room temp.
- Add Sugars: Mix in both white and brown sugar until creamy.
- Mix in Wet Ingredients: Stir in the eggs, and vanilla extract until smooth.
- Dry Ingredients: Mix in salt and baking soda. Then, gradually add flour, mixing until the dough becomes thick and uniform.
- Toffee and Chocolate: Finally, fold in the toffee, chocolate chips, and optional pecans.
- Shape and Bake: Form the dough into balls and bake toffee cookies as directed.
Quick Tip
Use leftover toffee in some other favorite recipes: Brownie Cheesecake Ball or these Toffee Shortbread Cookies.
Quick Tips
- Chill the Dough: Chilling the dough enhances flavor and texture. It’s essential, especially since the butter is mostly melted.
- 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 toffee cookies, generously add chopped Heath Bars and chocolate. Reduce the amount if you prefer fewer mix-ins.
Storage
- Store baked toffee cookies in an airtight container at room temp for up to 5 days.
- Freeze dough balls on a tray, then transfer to a bag and bake from frozen, adding 2 to 3 extra minutes.
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Toffee Cookies
Soft, chewy, and packed with chocolate and toffee, these Toffee Cookies have crisp edges and are seriously the best!
Equipment
- Sheet pan (15" x 10")
- Parchment paper or silicone baking mat
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
- Flaky sea salt 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.
Final step! Please let us know how it was by leaving a review.
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!