There is something about chocolate chip cookies that always feels familiar, but adding toffee bits takes them in a whole new direction. These Chocolate Chip Toffee Cookies are soft in the center, lightly crisp around the edges, and filled with pockets of melted chocolate and buttery toffee.
The toffee bits melt slightly as they bake, creating little caramel-like bursts in every bite. They are simple to make. No complicated steps, just good ingredients coming together for a cookie that disappears quickly from the cooling rack.
If you enjoy classic chocolate chip cookies like my Soft and Thick Chocolate Chip Cookies but want a little extra flavor and texture, this one is worth baking.
A Quick Look: Chocolate Chip Toffee Cookies
Recipe Name: Chocolate Chip Toffee Cookies
Ready In: about one hour, including a 20 minute chill time
Yield: 24 cookies
Texture: slightly crispy edges and chewy centers
Flavor Profile: caramel undertones from the brown sugars and toffee bits, which go perfectly with the chocolate.
Difficulty: easy and quick to mix and bake.
Still Have Questions?
Use the buttons below if you would like more details before you start baking.
Why You'll Love This Cookie
These cookies are simple to make and bake quickly, which makes them perfect when you want something homemade without a long process.. The toffee bits add a little extra richness and texture, giving a classic chocolate chip cookie a subtle upgrade. They hold their shape nicely, stay soft for days, and are always a crowd favorite.
If you enjoy cookies with added mix-ins, you might also like my Milk Chocolate Caramel and Peanut Cookies or my Everything in the Bowl Oatmeal Cookies, both packed with layers of flavor and texture.
If you love the combination of chocolate and toffee but want something a little different, my Chocolate Cookies with Orange and Toffee Bits add a subtle citrus twist.
Key Ingredients
• Mini Chocolate Chips - I used the mini chocolate chips so that it was easier to distribute the chocolate flavor throughout the cookies. It would also be easier to add a few more the the scooped cookie dough before baking.
• Heath Toffee Bits - The flavor of toffee backs up the caramel flavor of the light and dark brown sugars. If you would like to make your own real toffee instead of using store-bought bits, my English Toffee with Almonds walks you through it step by step.
• Vanilla Extract - The vanilla extract enhances the taste of the chocolate and reduces the bitterness that you can taste sometimes with different chocolate manufactures.
See the recipe card for full information on ingredients and quantities.
How to Make Chocolate Chip Toffee Cookies
Prep
Step 1: Weigh (use the tare button between each sugar) or measure the dark, light, and white sugars into a bowl and set it aside. In another bowl weigh or measure the flour, baking soda, baking powder, and salt, whisking to blend.
Mix the Dough
Step 2: Cube the butter into the mixer bowl. This way it is easier to cream the butter.
Step 3: Cream the butter for a minute or two depending on how cold your butter was when it was added to the bowl.
Step 4: Add the sugars and mix for 3 minutes on a medium mixer speed. I sometimes stop half way through to scrape down the bowl sides and across the bottom to get all the butter mixed.
Step 5: Next add the vanilla extract. I crack the egg into a small cup to make sure I do not have any egg shells before adding it to the bowl. Mix for about a minute and scrape down the side. On a low mixer speed add the flour mixture about ⅓ at a time until blended into the wet mixture.
Step 6: Add the chocolate chips and the toffee bits and mix for about 5 to 10 seconds.
Step 7: Take a one piece spatula and make sure the chips and bits are distributed evenly.
Chill
Step 8: Chill the dough for about twenty minutes. This gives the butter time to firm up, which helps reduce spreading. King Arthur Baking has a helpful article on Chilling Cookie Dough.
Scoop and Bake
Step 9: Preheat the oven to 350°F (175°C or 180°C) and line two cookie sheet pans with parchment paper. Using a medium cookie scoop, add twelve scoops to a prepared sheet pan.
Step 10: Bake for 10-12 minutes.
Step 11: They will be soft on the tops and puffy looking. Leave them on the sheet pan for a minute or two before moving them to a cooling rack.
Step 12: As they cool, they will deflate and develop a small ring around the outside, indicating the crisp edge and chewy center.
Enjoy and happy baking.
🫙🍪Storage
Store the cookies in a container with a tight-fitting lid. They will stay fresh for about 3-5 days before they will start to lose some of the chew center.
Chocolate Chip Toffee Cookies FAQs
Yes. Chop the toffee into small pieces so it distributes evenly throughout the dough. Larger pieces may create more caramelized spots as the cookies bake.
Bake just until the edges are lightly golden and remove them while the centers still look slightly soft. They will continue to set as they cool.
Toffee bits soften and slightly caramelize while baking, creating small buttery pockets throughout the cookie.
❄️ 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.
More Cookies with Chocolate Chips to Try
If you tried this Chocolate Chip Toffee Cookies recipe please leave a ⭐ star rating and let me know how it turned out. I love hearing how these recipes work in your kitchen. Thanks!
Recipe
Chocolate Chip Toffee Cookies
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Ingredients
- ¾ cup (170.25 g) Butter unsalted room temperature
- ¼ cup (55 g) Dark Brown Sugar
- ½ cup (110 g) Light brown sugar
- ¼ cup (50 g) Sugar white
- 2 teaspoon (2 teaspoon) Vanilla Extract
- 1 (1) Egg room temperature
- 2 cups (250 g) All-purpose flour
- 1 teaspoon (1 teaspoon) Baking powder
- ½ teaspoon (0.5 teaspoon) Baking soda
- ½ teaspoon (0.5 teaspoon) Kosher Salt
- ½ cup (118.29 g) Heath toffee bits
- ¾ cup (90 g) Mini chocolate chips
Instructions
- Weigh or measure the dark brown sugar, light brown sugar, and granulated sugar into a bowl and set aside. In a separate bowl, weigh or measure the flour, baking soda, baking powder, and salt, then whisk to combine.
- Using a hand-held or stand mixer, cream the butter and sugars on medium speed for about three minutes. Add the vanilla extract and egg and mix until incorporated. Scrape down the bowl, then mix on low speed while gradually adding the flour mixture. Once combined, add the Heath Toffee Bits and mini chocolate chips and mix briefly, about five to ten seconds. Use a spatula if needed to distribute evenly. Cover and chill for about twenty minutes.
- Preheat the oven to 350°F (175°C or 180°C) and line two sheet pans with parchment paper. Using a medium cookie scoop, place twelve mounds on each pan, spacing them at least two inches apart. Bake for ten to twelve minutes. The cookies will look soft and slightly puffy when removed from the oven. Let them rest on the pan for two to three minutes before transferring to a cooling rack. As they cool, they will settle and become chewy. This recipe makes about two dozen cookies.
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Notes
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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