Rich chocolate, fresh orange zest, buttery toffee bits, and chopped walnuts come together in these Chocolate Orange Toffee Cookies for a balanced cookie with just the right amount of texture. The cream cheese gives them a thicker, more structured bite while keeping the center tender.
If you enjoy the combination of chocolate and toffee, you might also like my Chocolate Chip Toffee Cookies, which keep the focus on rich chocolate and caramel flavor. And if citrus is more your style, my Orange Fig Thumbprint Cookies and Cranberry Orange and Walnut Rugelach are two more recipes that combine orange with walnuts and a cream cheese-based dough.
A Quick Look: Chocolate Orange Toffee Cookies
Recipe Name: Chocolate Orange Toffee Cookies
Ready In: About 1 hour and 30 minutes (including chill)
Yield: 32 cookies
Texture: The cream cheese gives this cookie a soft, slightly cake-like texture.
Flavor Profile: The cocoa powder gives a rich chocolate flavor, while the cream cheese adds a slight tang that the orange zest gently mellows.
Difficulty: This is an easy scoop and bake cookie.
Still Have Questions?
Use the buttons below if you would like more details before you start baking.
Why You'll Love This Cookie
- Cream cheese in the dough creates a thicker cookie that holds its shape while staying tender inside.
- Fresh orange zest brightens the chocolate without overpowering it.
- Toffee bits melt into soft caramel pockets throughout each bite.
- Chopped walnuts add a subtle crunch that balances the softer texture.
Ingredients
Dutch Processed Cocoa Powder
I like using Dutch processed cocoa here because it gives the cookies a deeper, smoother chocolate flavor that pairs beautifully with the orange zest. It also looks rich in color against the powdered sugar that is sprinkled on top after they have cooled.
Toffee Bits
Use plain toffee bits without chocolate coating so the caramel flavor stands out. The toffee softens as it bakes and creates small caramel pockets throughout the cookie.
Philadelphia Cream Cheese
Full-fat cream cheese works best for structure and texture. It gives the dough a thicker consistency and helps the cookies hold their shape while staying tender inside.
Unsalted Butter
Using unsalted butter lets you control the overall salt level in the dough. If you substitute salted butter, reduce the added salt slightly to keep the flavors balanced. If you would like to read more about the difference, The Food Network has a helpful article titled Am I Supposed to Use Salted or Unsalted Butter in Baking?
How to Make Chocolate Orange Toffee Cookie
Prep
Start by weighing the sugar into one bowl. Set this bowl to the side. Next, weigh or measure the flour into another bowl. To the flour add the baking powder, salt and cocoa powder. Run a whisk through the mixture to combine.
The last prepping that needs to be done is the orange zest. As you can see, I try not to zest down to the white of the orange, as this part can be very bitter. It may look like a lot, but the zest from one orange measures about one tablespoon.
Mix the Cookie Dough
Step 1: Cube the butter and add chunks of the cream cheese block to your mixer bowl.
Step 2: Mix the butter and cream cheese for about 1 minute until blended.
Step 3: Add the sugar to the butter and cream cheese mixture and mix for 3 minutes on medium speed.
Step 4: Add the orange zest and vanilla extract to the bowl. Mix until combined and the mixture turns a light orange color.
Step 5: Crack the first egg into a small bowl before adding it to the mixer so I can check for shells. Mix before adding the second egg.
Step 6: Scrape down the bowl. On low speed, add the flour mixture about one third at a time, being careful not to overmix. Scrape the sides again if needed. Add the toffee bits and chopped walnuts and mix for about 5 seconds.
Step 7: Cover the bowl and chill in the refrigerator for 30 minutes.
Scoop and Bake
Step 8: Line two cookie sheet pans with parchment paper. Set your oven to 350°F (175°C/180°C) and grab a medium-size cookie scooper.
Step 9: Leaving about 2" between each mound place 12 scoops onto a prepared cookie sheet pan. Then, I take 2 or 3 walnut pieces and place them on top of each cookie mound (lightly press them down) Bake for 12 to 14 minutes.
Step 10: Once the cookies are out of the oven, leave them on the pan for at least 4-5 minutes. Some of the toffee bits maybe sticking out the side of the cookies. I get a butter knife and gently push them back into the cookie. I sprinkle a little powdered sugar on top, which looks good against the chocolate color.
Enjoy and happy baking.
🫙🍪Storage
Because chocolate cookies can dry out I keep mine in a container with a tight-fitting lid. They should last for 5-7 days. If they start to get hard you can add a piece of bread to the container. Just make sure the bread slice does not touch any of the cookie or they will become too soft.
Chocolate Orange Toffee Cookies FAQs
Chocolate cookies can come off with a deep rich chocolate taste and the orange zest helps to balance the taste. This way you can also taste the toffee and walnuts.
You can substitute natural cocoa, but the flavor and color will be slightly different. Dutch processed cocoa gives these cookies a deeper, smoother chocolate flavor, while natural cocoa tends to taste sharper and lighter in color. In my Bite Size Chocolate Walnut Shortbread Cookies, I tested Dutch processed cocoa against Hershey's natural cocoa and share what I noticed in flavor and texture.
Yes, you can omit the walnuts. The cookies will be slightly softer and have less texture, but they will still hold their shape because of the cream cheese in the dough.
❄️ Can I Freeze This Cookie?
I do not typically freeze cookie dough when testing my recipes, so the instructions above reflect how this cookie was baked and stored. If you would like to explore general freezing options, the AI tool below can provide additional guidance.
Other Chocolate Cookies
If you tried this Chocolate Orange Toffee Cookie recipe or any other recipe on my blog, please leave a ⭐ star rating and let me know how it goes below. Thanks!
Recipe
Chocolate Orange Toffee Cookies
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Ingredients
- ½ cup (113.5 g) Butter unsalted room temperature
- 8 ounce (226.8 g) Cream Cheese softened
- 1 ½ cup (300 g) Sugar white
- 1 Tablespoon Orange zest
- 1 teaspoon Vanilla Extract
- 2 Eggs
- 1 ¾ cups (218.75 g) All-purpose flour
- 2 teaspoon Baking powder
- ½ teaspoon Kosher Salt
- ¾ cup (64.5 g) Unsweetened cocoa powder
- ½ cup (58.5 g) Walnuts
- 1 cup (236.59 g) Toffee bits
- ½ cup (60 g) Powdered sugar Sprinkle on top when cooled
Instructions
- Weigh or measure the flour, salt, baking powder, and cocoa powder into a bowl. Whisk to combine and set aside. In another bowl, weigh or measure the sugar and set aside. Zest one orange to yield 1 tablespoon for the dough.
- In a stand or hand-held mixer, beat the butter and cream cheese for 2-3 minutes on medium speed. Turn off the mixer and scrape down the sides and bottom of the bowl. Add the sugar and mix on medium-high for about 3 minutes, until light and fluffy. Reduce the speed to medium-low and mix in the orange zest and vanilla extract. Add the eggs one at a time, mixing until incorporated.
- Turn the mixer to low speed and slowly add the flour mixture. Stop and scrape down the sides and bottom of the bowl, then mix for another 15-30 seconds until the flour is fully incorporated. Add the toffee bits and chopped walnuts and blend for about 30 seconds. Remove the bowl from the stand, loosely cover with plastic wrap, and refrigerate for 30 minutes.
- Preheat your oven to 350°F (175°C/180°C) and line 2 cookie sheets with parchment paper. Using a medium cookie scoop, place 12 mounds on each sheet, leaving about 2 inches between them. Do not flatten the dough, as these cookies spread slightly on their own. Lightly press a couple of walnut pieces on top of each mound. Bake for 12-14 minutes; the cookies will be soft to the touch in the center but set around the edges. Let them rest on the pan for 5 minutes before transferring to a cooling rack. Sprinkle with a light dusting of powdered sugar after they cool.
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Notes
- I always suggest weighing flour if you can, since even a small difference in measuring can affect texture. If you prefer measuring by cups, be sure to spoon the flour into the cup and level it off.
- Leaving about 2 inches between them.
- Do not flatten… spread slightly on their own.
- Soft in the center but set around the edges.
NUTRITION DISCLAIMER
I am not a certified Dietitian or Nutritionist. The nutrition amounts given below are provided through a program and are only a guideline.
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